Soft, chewy, and brimming with cozy warmth, these Peanut Butter Snickerdoodles are a delightful twist on a classic. The rich, nutty flavor of peanut butter melds perfectly with the cinnamon-sugar coating, creating a treat that’s both comforting and indulgent. Each bite offers a satisfying balance of sweet and slightly salty, with a texture that’s irresistibly tender yet slightly crisp at the edges. Ready in just 23 minutes, they’re the perfect quick fix for your cookie cravings or a last-minute dessert to impress guests.
These cookies are not only delicious but also surprisingly easy to whip up, making them ideal for busy bakers. The aroma of cinnamon and peanut butter wafting through your kitchen is pure magic, promising a batch of cookies that’s as comforting to make as it is to eat. With 28 servings, there’s plenty to share—or keep all to yourself for a week of sweet moments. Whether you’re a peanut butter enthusiast or a snickerdoodle lover, this recipe is sure to become a new favorite.
Ingredients for Peanut Butter Snickerdoodles
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- ½ cup (145 g) creamy peanut butter (natural or regular, but avoid oily varieties)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 large egg + 1 large egg yolk (room temperature for easier mixing)
- ¼ teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons cream of tartar (essential for the classic snickerdoodle texture)
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- For rolling:
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl (or stand mixer with paddle attachment), combine butter, peanut butter, granulated sugar, and brown sugar. Beat with an electric mixer until creamy and well-combined.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Stir until fully incorporated.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the flour mixture to the peanut butter mixture in 3-4 parts, scraping the sides and bottom of the bowl to ensure even mixing.
- In a small dish, mix the ¼ cup granulated sugar and cinnamon for rolling the dough.
- Scoop the dough into rounded 1 ½ Tablespoon-sized portions (about 36g each). Roll into smooth balls, then coat thoroughly in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Keep the remaining dough covered while working in batches.
- Bake on the center rack of the preheated oven for 8-10 minutes. The cookies may look slightly underdone in the center, but they will firm up as they cool. Avoid overbaking, as this will make them dry and crumbly.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.
Perfect Pairings: Serving Suggestions
These Peanut Butter Snickerdoodles are delicious on their own, but they shine even brighter with a glass of cold milk or a warm cup of coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream for a cookie sandwich. They’re also great as part of a dessert platter with other cookies or brownies for variety.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! If you’d like to enjoy them warm, pop them in the microwave for 10-15 seconds. For longer storage, freeze the dough balls before baking or freeze baked cookies for up to 3 months.
Mix It Up: Recipe Variations
Want to switch things up? Try using crunchy peanut butter for added texture or swap the cinnamon sugar coating for a mix of cocoa powder and sugar for a chocolatey twist. You can also add ½ cup of chocolate chips or chopped nuts to the dough for extra flavor and crunch. The possibilities are endless!
Quick Tips for Success
To save time, use a cookie scoop for evenly sized dough balls. If your dough feels sticky, chill it for 15-20 minutes before rolling. Remember, these cookies are best when slightly underbaked—they’ll firm up as they cool, leaving you with a soft, chewy texture. Don’t forget to space them at least 2 inches apart on the baking sheet to prevent spreading.
Common Questions Answered
Can I use natural peanut butter? Yes, but it may alter the texture slightly. Stick to creamy, no-stir varieties for best results. What if I don’t have cream of tartar? You can substitute it with 1 teaspoon of lemon juice or white vinegar, though the cookies may have a slightly different texture. Can I make these gluten-free? Absolutely! Use a 1:1 gluten-free flour blend for a tasty alternative.
Peanut Butter Snickerdoodles
Ingredients
- 1 cup unsalted butter softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 1 large egg + 1 large egg yolk
- ¼ teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon table salt
For rolling
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) combine butter, peanut butter, and sugars and use an electric mixer to beat until creamy and well-combined.
- Add egg, yolk, and vanilla extract and stir until well-combined.
- In a separate, medium-sized mixing bowl, whisk together flour, cream of tartar, baking soda and salt.
- Gradually (in 3 or 4 parts) stir the flour mixture into the peanut butter mixture, pausing periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- In a separate, small dish, prepare the cinnamon/sugar for rolling by whisking together the sugar and cinnamon.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoops (about 36g) and roll between your palms to form a smooth ball. Roll thoroughly through the cinnamon/sugar mixture and place on prepared baking sheet, spacing cookie dough balls at least 2” apart. Keep dough covered as it rests on the counter between batches.
- Transfer baking sheet to center rack of 350F (175C) preheated oven and bake for 8-10 minutes. Do not overbake cookies, they may look slightly underdone in the centers and this is fine, they will continue to cook as they cool. Overbaked cookies will be dry and crumbly (if overdone, bottoms will be golden brown, too, this is a good indicator that they’re overbaked but of course it’s not possible to check this til they’ve cooled).
- Allow cookies to cool on baking sheet for at least 10 minutes before carefully removing to a cooling rack to cool completely before enjoying.