Peanut Butter Snickerdoodles are a twist on the classic Snickerdoodle cookie combining the familiar cinnamon sugar topping with the rich flavor of peanut butter. When baked, they have a soft, chewy texture with a slightly crispy edge. I also have Browned Butter Snickerdoodles that you will love!
Ingredients & Substitutions
Sugar: Besides the cookie dough, you will need granulated sugar for the signature Snickerdoodle cinnamon sugar topping, too.
Butter: I prefer to use unsalted butter in many of my recipes to have control over the salt added. If using salted butter, you may want to lessen the amount of salt in the cookie dough.
Peanut Butter: Although I used creamy peanut butter in the cookies, you could certainly use crunchy instead. This would give the cookies a nutty crunch to each bite.
Cream Of Tartar: Despite its name, cream of tartar is actually a powdery acid. You can find it in the spice section of your grocery store. It gives Snickerdoodle cookies a unique tangy flavor and helps make them chewier. If you don’t have cream of tartar, you can use fresh lemon juice instead. One teaspoon of cream of tartar equals 2 teaspoons of fresh lemon juice.
Can I Make Peanut Butter Snickerdoodle Ahead Of Time?
Yes! By pre-portioning the cookie dough, you can make as few or as many freshly baked cookies as you need (or crave)! Here is how:
- Prepare the cookie dough.
- Using a cookie scoop or spoon, portion out the cookie dough onto a parchment-lined baking sheet. Since you won’t be baking the cookies, it’s fine to place the dough portions close together.
- Put the baking sheet in the freezer and allow the dough to chill for about an hour or two, or until the balls of dough are solid.
- Once the dough balls are firm, transfer them to an airtight freezer bag or an airtight container. Label and date the container. I also like to add baking instructions.
- To thaw, place the frozen dough balls in the refrigerator and let them thaw overnight.
- When you’re ready to bake the cookies, roll the dough balls in the cinnamon-sugar mixture and bake as instructed.
How To Store Peanut Butter Snickerdoodles
To store baked peanut butter snickerdoodles, first, let the cookies cool completely. Then, store them in an airtight container at room temperature for up to 3-5 days. You can also freeze the baked cookies in a freezer-safe container for up to 3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Peanut Butter Snickerdoodles
Ingredients
- 1 ½ cups (300 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, softened, but not melted
- ½ cup (129 g) creamy peanut butter
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line three large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium speed for 2- 3 minutes. Add the peanut butter and mix until combined.
- Add in the eggs, one at a time, mixing until fully incorporated, stopping to scrape the sides of the bowl as needed. Then, mix in vanilla.
- With the mixer on low, add flour, cream of tartar, soda, and salt. Set aside.
Cinnamon Sugar
- In a medium bowl, mix the sugar and the cinnamon. Set aside.
Assembly
- Using a 2-tablespoon scoop, scoop out the dough.
- Roll each dough ball in the cinnamon sugar mixture to coat it evenly.
- Place the coated dough balls onto the parchment-lined baking sheets, leaving about 2 inches of space between each cookie. Using your hand, flatten each cookie.
- Bake 7 to 8 minutes, or until the edges are golden brown. Carefully remove immediately from baking sheets and place on a cooling rack.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Peanut butter cookies and snickerdoodles meet in the most amazing way with this cookie. So soft and chewy!
Elizabeth
I loved these cookies! They have a softer, chewier center and are full of peanut butter flavor! I kept going back for another one of these cookies.
Rachael
Peanut butter and snickerdoodle work together! This is a beautiful light soft peanut butter cookie with the bonus of being rolled in sugar and cinnamon. It's unique because your brain is getting all of the flavors, but it works!
Bella
This cookie is soft with a subtle peanut butter flavor. The nutty flavor pairs well with the cinnamon! I love Snickerdoodle cookies and peanut butter, so two great things as one cookie!
Annabelle
I was very pleased with how well the cinnamon and peanut butter complement each other! The texture is also lovely!
Selena
I wasn't sure what I would think of this flavor combo but I was pleasantly surprised! I really like these! Super soft, a lovely shape, and I love the crunch of the cinnamon sugar on the outside!
