Peanut Butter Snickerdoodles
The other day, I had a craving for both snickerdoodles and peanut butter cookies. Torn between the two options, it occurred to me: what if the snickerdoodle was peanut butter?
Thus, Peanut Butter Snickerdoodles were born.
These cookies have the signature taste of your favorite, classic peanut butter cookie, but enhanced by a touch of cinnamon in the cookie dough and in the cinnamon sugar that coats the outside.
PEANUT BUTTER SNICKERDOODLE HIGHLIGHTS
First of all, these cookies are SO easy to make!
There is NO chilling required, and they come together super fast, so you can literally have these in your mouth in less than 20 minutes.
Also, they are so simple- you only need a handful of ingredients:
- granulated sugar
- brown sugar
- flour
- cinnamon
- baking soda
- salt
- butter
- peanut butter
- 1 egg
- vanilla extract
You probably already have all the stuff you need to make these cookies!
Lastly, these peanut butter snickerdoodles also stay moist for DAYS! It’s like my favorite part about them.
Think about it.. there’s nothing worse than looking forward to those cookies you baked the other day, only to bite into it and realize its lost it’s softness and chewy-ness. Not a problem for these!
Just wait till you have one fresh out of the oven. That peanut butter plus warm cinnamon rolled into a soft cookie seriously tastes like magic!
Oh, and you won’t be able to stop eating the dough.
WHAT IS A SNICKERDOODLE?
Okay, so I hesitated on calling these “snickerdoodles” and here’s why: I used to just think a snickerdoodle was basically a sugar cookie that was rolled in cinnamon and sugar. But, there is a bigger difference between sugar cookies and snickerdoodles, and it’s cream of tartar. This ingredient keeps the sugar from crystallizing, giving snickerdoodles their signature pillowy softness. The cream of tartar also gives the cookies a slight tang and extra chewiness.
So, I guess these aren’t technically snickerdoodles, because they don’t have cream of tartar in them, but they are superrrr pillowy, soft, and chewy. Oh, and rolled in tons of cinnamon sugar, of course.
HOW BIG ARE THESE COOKIES?
I made these pretty small, about 2 teaspoons of dough per cookie. Obviously since they’re small, you can eat more of them. But you can make them bigger if you want!
That’s it! I don’t think you need to be convinced any more that you need to make these peanut butter snickerdoodles. I mean, you already have everything you need to make them, they take no time to bake, and they are cinnamon-y and DELICIOUS! Win, win, win.
Happy baking!
Peanut Butter Snickerdoodles
Peanut Butter Snickerdoodles are everything you want them to be- super soft and tender, loaded with peanut butter, and coated in cinnamon sugar. Basically it’s a combination of two of the best cookies ever; what’s not to love!?
Cinnamon Sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Peanut Butter Snickerdoodles
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick, room temperature)
- 1/2 cup creamy peanut butter
- 1 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla extract
Cinnamon Sugar
- In a small bowl, combine the 1/3 cup of sugar with the 1 teaspoon of cinnamon and mix to combine. Set aside.
Peanut Butter Snickerdoodles
- Preheat oven to 350°F.
- In a medium bowl, combine the flour, cinnamon, baking soda, and salt. Whisk to combine and set aside.
- In a large bowl, using an electric mixer, cream together the butter, brown sugar, and peanut butter until very light and creamy. Mix in the egg and vanilla.
- Gradually add the dry mixture to the peanut butter mixture until completely combined, scraping down the sides of the bowl as needed.
- Using your hands or a small cookie scoop, form balls of dough, rolling with your hands to make sure they are smooth. Roll the dough in the cinnamon sugar mixture, coating them completely.
- Place on an ungreased cookie sheet, about 2 inches apart. Gently press down on the dough just so the tops are flat.
- Bake for 9-10 minutes, or until lightly golden.
- Cool the cookies on the pan for 2 minutes, then transfer to a wire rack to cool completely.