Soft and Chewy Peanut Butter Snickerdoodles

A hand holding a peanut butter snickerdoodle cookie.

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Soft and Chewy Peanut Butter Snickerdoodles

If you love snickerdoodles, then you'll love these soft and chewy peanut butter snickerdoodles! No chilling required!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 212kcal

Author: Ella Gilbert

Equipment

2 Bowls
Hand Mixer
Kitchen Scale
Measuring Spoons
2 Baking Sheets
Large Cookie Scoop

Ingredients

Peanut Butter Snickerdoodles

2 cups All-Purpose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Baking soda
1 teaspoon Cream of tartar
½ teaspoon Kosher Salt
1 cup Butter room temperature
½ cup Brown Sugar
1 cup Granulated Sugar
1 Large Egg room temperature
1 Large Egg Yolk room temperature
½ cup Smooth Peanut Butter
2 teaspoons vanilla extract

Cinnamon Sugar Coating

1 tablespoons Ground Cinnamon
¼ cup Granulated Sugar

Metric - US Customary

Instructions

Preheat the oven to 350°Fahrenheit/170°Celsius and line two baking pans with parchment paper.
In a medium bowl, whisk the flour, baking soda, cinnamon, cream of tartar and salt together. Set aside.
2 cups All-Purpose Flour, 1 teaspoon Baking soda, 1 teaspoon Cream of tartar, ½ teaspoon Kosher Salt, 1 teaspoon Ground Cinnamon
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and both sugars together on medium speed for 2 minutes.
1 cup Butter, ½ cup Brown Sugar, 1 cup Granulated Sugar
Scrape down the sides of the bowl. Add the egg, egg yolk and vanilla extract. Beat again on medium speed for 1 minute. Add the peanut butter and mix.
1 Large Egg, 1 Large Egg Yolk, 2 teaspoons vanilla extract, ½ cup Smooth Peanut Butter
Pour the dry ingredients in and beat on low speed until just combined.
Whisk the cinnamon and sugar together in a small bowl.
1 tablespoons Ground Cinnamon, ¼ cup Granulated Sugar
Use a cookie scoop or spoon to scoop out 3 tablespoons of dough and roll into balls. You should have about 16 cookies. Roll each cookie dough ball into the cinnamon sugar mixture. You'll have a little bit of cinnamon sugar leftover.
Place the cookie dough balls on the prepared baking sheets, a few inches apart. I put about 8 cookie dough balls per tray. For any cookie dough that isn't being baked right away, place in the fridge.
Bake the cookies for 8-10 minutes. The cookies will have slightly puffed up and cracked.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Cream of Tartar: what makes snickerdoodles different from regular sugar cookies is the cream of tartar, so there isn't anything you can replace it with.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Kosher Salt, which is far too salty for this recipe!

Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze baked cookies in an airtight container in the freezer for up to 2 months. Let thaw before enjoying.

Nutrition