Peanut Butter Snickerdoodles put a fun twist on the classic! They’ve got the same cinnamon-sugar coating you love but with a rich, nutty peanut butter flavor. Soft and chewy inside with crisp edges—totally irresistible! If you love cookies, be sure to try our Oatmeal Cookies as well!
Key Ingredients & Substitutions
- Sugar: Granulated sugar is essential for both the dough and the signature cinnamon-sugar coating.
- Butter: I prefer unsalted butter to control the salt content, but if you use salted butter, reduce the added salt in the recipe.
- Peanut Butter: Creamy peanut butter creates a smooth texture, but crunchy peanut butter can be used for added texture.
- Cream of Tartar: This ingredient gives Snickerdoodles their classic tangy flavor and chewy texture. If you don’t have it, substitute with 2 teaspoons of fresh lemon juice for every teaspoon of cream of tartar.
How To Freeze Cookie Dough For Freshly Baked Cookies Anytime
You can prepare the dough in advance and freeze it for fresh-baked cookies anytime. Here’s how:
- Prepare the cookie dough as usual.
- Scoop out portions and place them on a parchment-lined baking sheet. They can be close together since they won’t be baked yet.
- Freeze the dough balls for about 1-2 hours until solid.
- Transfer them to an airtight freezer bag or container, label them, and include baking instructions.
- When ready to bake, let the dough thaw in the refrigerator overnight. Then, roll in the cinnamon-sugar mixture and bake as directed.
Storing Peanut Butter Snickerdoodles
- Room Temperature: Store cooled cookies in an airtight container for up to 3-5 days.
- Freezing: Place baked cookies in a freezer-safe container and store for up to 3 months.
These Peanut Butter Snickerdoodles are a must-try for peanut butter lovers and Snickerdoodle fans alike. Whether you bake them fresh or keep some dough on hand for later, they’re sure to be a hit!
Peanut Butter Snickerdoodles
Ingredients
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened but not melted
- ½ cup creamy peanut butter
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line three large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together granulated sugar and butter on medium speed for 2-3 minutes. Add peanut butter and mix until combined.
- Add eggs, one at a time, mixing until fully incorporated, stopping to scrape the sides of the bowl as needed. Mix in vanilla extract.
- With the mixer on low, add flour, cream of tartar, baking soda, and salt. Mix until just combined. Set aside.
- In a medium bowl, mix granulated sugar and cinnamon. Set aside.
- Using a 2-tablespoon scoop, scoop out dough and roll each ball in the cinnamon sugar mixture to coat evenly.
- Place coated dough balls onto the parchment-lined baking sheets, leaving about 2 inches of space between each cookie. Using your hand, flatten each cookie slightly.
- Bake for 7-8 minutes, or until the edges are golden brown. Carefully remove from baking sheets and place on a cooling rack.
This recipe is adapted from Iambaker’s Peanut Butter Snickerdoodles.
More Delicious Sweets
Classic Cheesecake
This classic cheesecake is rich, creamy, and foolproof! Learn tips for a smooth filling, perfect crust, and crack-free baking.
Chocolate Chip Cookies
Indulge in the Best Chocolate Chip Cookies, a timeless favorite loved by all.
Blueberry Crisp
Blueberry Crisp is packed with a delicious medley of fresh juicy blueberries, almonds, and oats. Serve it up warm with a dollop of your favorite yogurt or ice cream!