Peanut Butter Snickerdoodles
Peanut Butter Snickerdoodles: The perfect combo of two classic cookies! Soft, chewy, and totally irresistible.
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.