Peanut Butter Snickerdoodles
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.
Servings: 22 cookies
Calories: 196kcal
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
Nutrition
Serving: 1cookie | Calories: 196kcal