These chewy peanut butter snickerdoodles, coated in cinnamon sugar, taste out of this world. They will quickly become your favorite peanut butter cookie!
I have combined two of my favorite cookie recipes: classic peanut butter cookies and Snickerdoodles. You will love the way the peanut butter pairs with the cinnamon sugar.
What kind of peanut butter should you use for this peanut butter snickerdoodle cookie? Skippy, Jif, or any generic peanut butter will work great in this recipe! Make sure the peanut butter is no-stir.
What is a Snickerdoodle?
A snickerdoodle is a cookie that’s soft, chewy, and covered in a cinnamon-sugar coating. Snickerdoodles are a popular treat, especially during the holiday season in the United States, but they’re enjoyed year-round by cookie enthusiasts everywhere.
Ingredients Needed
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup creamy peanut butter)
One large egg, room temperature
Two teaspoons of pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup cinnamon sugar mixture
Equipment
baking sheets or cookie sheet
Hand, electric mixer, or stand mixer
small bowl for mixing the cinnamon and sugar
Fork to press down your peanut butter Snickerdoodle cookies!
Cooling racks
Instructions
1. In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar for about 4 minutes until light and fluffy. Add egg, vanilla, and peanut butter to the butter mixture. Mix well.
2. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Be careful not to overmix! The dough will be thick and sticky.
4. Scoop the dough into balls using a tablespoon or cookie scoop. Roll the cookie dough balls in the cinnamon sugar mixture to coat.
5. Place the dough balls on the prepared baking sheet. Press each cookie down with the tines of a fork.
6. Bake for 10-12 minutes or until the edges are lightly golden brown. The centers will still be slightly soft but firm up as they cool.
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Cinnamon Sugar
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
-
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar for about 4 minutes until light and fluffy. Add egg, vanilla, and peanut butter to the butter mixture. Mix well
-
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
-
Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Be careful not to overmix! The dough will be thick and sticky.
-
Scoop the dough into balls using a tablespoon or cookie scoop. Roll the cookie dough balls in the cinnamon sugar mixture to coat.
-
Place the dough balls on the prepared baking sheet. Press each cookie down with the tines of a fork.
-
Bake for 10-12 minutes or until the edges are lightly golden brown. The centers will still be slightly soft but firm up as they cool.
Storage
Store these cookies in an airtight container for up to five days. You can also store cookies in the freezer in an airtight container for up to three months.
This will quickly become one of your favorite cookie recipes! You will love the way the peanut butter tastes with the cinnamon and sugar flavors.
If you like this cookie recipe, try these!
Jiffy Mix Peanut Butter Cookies
Moose Tracks Rice Krispie Treats
Did you make this easy peanut butter snickerdoodle recipe? I would love to hear how it worked out for you! Please let me know by commenting below or tagging me on social media. You can find me on Facebook, Instagram, Pinterest, and Twitter.
