Why You’ll Love This Peanut Butter Snickerdoodles
These cookies marry two favorite flavors: peanut butter and cinnamon sugar. They bake up soft in the center and slightly crisp on the edge. Each bite gives you peanut butter and a sweet cinnamon crust. The dough is simple to make and chills well, so you can plan ahead. Kids and adults both enjoy them, and they hold their shape well for packing in lunchboxes or giving as gifts.
introduction
This peanut butter snickerdoodles recipe is easy and forgiving. The dough is soft and creamy because of the peanut butter and butter. Chopped peanuts add a little crunch. Rolling the balls in cinnamon sugar gives a classic snickerdoodle finish with a peanut twist. If you like peanut butter desserts, try our chocolate peanut butter cheesecake bars for another easy treat that highlights the same rich flavor. Read on for a clear list of ingredients, step-by-step directions, and simple tips to get perfect cookies every time.
Why Make This Recipe
Make this recipe when you want a quick batch of cookies with familiar pantry ingredients. The dough comes together with basic tools: a mixer, bowl, and baking sheet. It uses both creamy peanut butter and chopped peanuts for texture and real peanut flavor. The cream of tartar and baking soda give the cookies a soft, snickerdoodle-style chew. You can chill the dough ahead, so this is a good recipe for baking on a schedule. The cookies also travel well, making them a nice option for potlucks or school treats.
What You Need for Peanut Butter Snickerdoodles
You need common baking tools and a few simple ingredients. Use a hand mixer or a stand mixer with the paddle attachment to cream the butter and sugars until smooth. Measure the flour by spooning it into your measuring cup and leveling it for accuracy. The cream of tartar and baking soda are small items that do key work in the texture, so do not skip them. Also have bowls for mixing the cinnamon sugar and for chilling the dough. Parchment paper or silicone mats help the cookies bake evenly and make clean-up easy.
How to Make Peanut Butter Snickerdoodles
Ingredients:
1 cup + 2 Tablespoons (142g) all-purpose flour (spooned & leveled), 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 3/4 cup (150g) packed light or dark brown sugar, 1/4 cup (50g) granulated sugar, 1 large egg, at room temperature, 1/2 cup (135g) creamy peanut butter*, 1 teaspoon vanilla extract, 3/4 cup (110g) chopped peanuts*, 1/3 cup (70g) granulated sugar, 1 teaspoon ground cinnamon
Directions:
Whisk the flour, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together until completely creamed and smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
Add the flour mixture to the wet ingredients and beat on low speed until combined. Add the chopped peanuts and beat until just incorporated. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 3 hours, and up to 3–4 days.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Place remaining 1/3 cup (70g) of sugar into a bowl, and mix in the cinnamon. Roll chilled cookie dough into balls, about 1 heaping Tablespoon (25g) of dough each. Roll each ball generously in the cinnamon sugar and arrange on baking sheets about 3 inches apart.
Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
Remove from the oven. Cool cookies on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely. Cookies puff up in the oven, but slightly deflate as they cool.
Cover and store leftover cookies at room temperature for up to 1 week. Their flavor is even better on day 2!
Best Ways to Serve Peanut Butter Snickerdoodles
Serve these cookies with a cold glass of milk for a classic treat. They also pair well with vanilla ice cream for a quick dessert sandwich. For a party, arrange them on a platter with other cookies and small bowls of nuts and chocolate pieces. Warm a single cookie for 5–8 seconds in the microwave to bring back a fresh-baked feel before serving. They work well with coffee or tea, and they make a homey gift when wrapped in a small box or bag.
How to Store Peanut Butter Snickerdoodles
Store the cookies in an airtight container at room temperature for up to one week. Place a sheet of parchment between layers to keep them from sticking. If you need to keep them longer, freeze baked cookies in a single layer until firm, then move them to a freezer bag or container. Thaw at room temperature for about 30 minutes when you want to eat them. You can also freeze the dough balls (uncooked) on a tray, then transfer to a bag; bake them from frozen, adding 1–2 minutes to the bake time.
Easy Tips to Make Peanut Butter Snickerdoodles
- Measure flour correctly by spooning it into the cup and leveling it with a knife. Too much flour makes dry cookies.
- Soften butter to room temperature for easy creaming. If it’s too cold, the dough will not blend well.
- Chill the dough as directed. Chilling firms the dough and helps control spread in the oven.
- Use creamy peanut butter for the best texture. Natural peanut butter can make dough oily and loose.
- Roll the dough balls well in the cinnamon-sugar so each cookie gets a good coating.
- Watch bake time closely. The centers will look soft but will set as they cool. Overbaking makes the cookies hard.
Try These Variations of Peanut Butter Snickerdoodles
- Chocolate chips: Stir in 1/2 cup of chocolate chips with the peanuts for a peanut butter-chocolate mix.
- Nut swap: Use chopped almonds or pecans instead of peanuts for a different crunch.
- Browned butter: Brown the butter before creaming to add a nutty depth of flavor. Cool it to room temperature first.
- Peanut butter swirl: Drop a small spoonful of peanut butter on top of each cookie before baking for more visible peanut flavor.
- Spiced cinnamon: Add a pinch of nutmeg to the cinnamon-sugar mix for a warm spice note.
Common Questions About Peanut Butter Snickerdoodles
Q: Can I use natural peanut butter?
A: You can, but natural peanut butter often has thinner oil and can make the dough looser. If you use natural, chill the dough longer and consider reducing any added oil in other recipes.
Q: Can I skip chilling the dough?
A: Chilling helps keep the cookies from spreading and improves texture. If you are in a rush, chill for at least 30 minutes, but three hours is best for full flavor and shape.
Q: How do I make the cookies chewier?
A: Use brown sugar (as the recipe calls for) and do not overbake. Pull them out when the edges look set but the centers still look soft. Let them cool on the pan to finish cooking gently.
Q: Can I freeze the dough?
A: Yes. Freeze dough balls on a tray until firm, then store them in a bag. Bake from frozen; add 1–2 minutes to the baking time.
Q: What size scoop should I use?
A: About 1 heaping tablespoon (25g) gives the right size and bake time. You can make them larger, but adjust baking time and spacing on the sheet.
Final Thoughts
This peanut butter snickerdoodle recipe is a simple way to enjoy a familiar cookie with a peanut twist. It uses common ingredients and a clear method that works for bakers of any level. Chill the dough, roll in cinnamon sugar, and bake for soft, peanut-forward cookies with a crisp edge. Small changes like added chocolate or browned butter let you make the recipe your own. Try it once, and you may find it becomes a regular cookie rotation at home.
Ready to Give It a Try?
Gather your ingredients, chill the dough, and bake a batch today. These cookies are forgiving and fun to make. Share them with friends or save them for a cozy night at home.
Print
Peanut Butter Snickerdoodles
- Total Time: 3 hours 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy cookies marry the flavors of peanut butter and cinnamon sugar for a delightful treat.
Ingredients
- 1 cup + 2 Tablespoons (142g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/2 cup (135g) creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup (110g) chopped peanuts
- 1/3 cup (70g) granulated sugar (for rolling)
- 1 teaspoon ground cinnamon
Instructions
- Whisk the flour, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until smooth, about 3 minutes. Add the egg and mix until combined.
- Add the peanut butter and vanilla extract and beat until combined.
- Gradually add the flour mixture and mix on low speed until combined. Stir in the chopped peanuts.
- Cover and chill the dough in the refrigerator for at least 3 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Mix the remaining 1/3 cup sugar with the cinnamon. Roll the dough into balls and coat in the cinnamon sugar.
- Place on baking sheets about 3 inches apart and bake for 11-12 minutes until the edges are set.
- Let cool on the baking sheets for 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container for up to a week. Freeze dough balls for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg