Peanut butter snickerdoodle cookies- fluffy and doughy peanut butter snickerdoodle cookies, rolled into cinnamon sugar and topped with sea salt flakes.
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As I write this, we are in the middle of being quarantined with the COVID-19 running wild. I wanted to create a recipe that would be fun to make with easy to find ingredients. Meet the peanut butter snickerdoodle cookies!
They are super quick and easy to make, they are also very fluffy and soft peanut butter snickerdoodle cookies. The cookies are coated in cinnamon sugar. This is the perfect cookie to make. Especially when you are stuck at home!
How To Bake Peanut Butter Snickerdoodle Cookies
I can't stress this enough how easy these cookies are! Start with sifting together flour, baking soda, salt, cornstarch, and cream of tartar.
The cornstarch and cream of tartar really help to make these into very fluffy snickerdoodle cookies. When I was first was recipe testing, I forgot to add the cream of tartar! The cookies ended up tasting like a peanut butter cookie with cinnamon versus an actual snickerdoodle cookie. Cream of tartar is a must!
Next, cream together the room temperature butter and brown sugar until it is light and fluffy. Next, add the peanut butter and vanilla. Make sure you scrape the bowl often.
After that, add in the eggs one at a time. Then, add in the dry ingredients. The dough will be fairly wet. The peanut butter adds extra moisture to the dough. To help with this, you must chill the dough for 30 minutes in the fridge.
Why Chilling The Dough Matters
I am actually a big fan of chilling cookie dough before you bake it. Not only does it help hold its shape, it also helps to marinate the most important flavors. The peanut butter flavor becomes stronger by chilling the dough.
When the dough is very wet it won't hold its shape as well. Sometimes, the butter is too warm and you end up with a flat and crispy cookie because it spreads too much.
After the dough chills, the ripple look to the dough will become more prominent as well. It is all good things when you chill this dough!
Baking the Cookie Dough
The next step is to make the cinnamon sugar mixture. It is super simple, just combine white sugar and cinnamon together. Then, it is time to form the cookie dough balls and roll them in the cinnamon sugar.
Use a 1 ½ tablespoon cookie scoop, I use this one, to get a perfectly formed cookie dough ball. Don't alter the cookie dough balls, we want to keep the pretty rippled look on them.
Roll each cookie dough ball in the cinnamon sugar. Make sure to coat the cookie dough well. The more cinnamon sugar the better!
The cookies are done baking when the edges are set and the bottom is golden brown. Let the cookies sit on the hot cookie sheet for 10 minutes. They will continue to cook and they will finish setting on the cookie sheet. Then, transfer to cooling rack.
What Peanut Butter Is Best
I use Jif creamy peanut butter for these peanut butter snickerdoodle cookies. The store bought peanut butter is best because natural peanut butter will cause the fats to separate while baking.
Also, be sure to use creamy peanut butter instead of crunchy. I am usually a fan of a little crunchy texture, but the crunch doesn't really work with snickerdoodle cookies.
Can I Freeze These Cookies
Yes. You can freeze these cookies. Place cookies in a Ziploc baggie and store them in the freezer. When you're ready to eat them, you can zap them in the microwave for 10-20 seconds.
Alternatively, you can scoop the cookie dough balls and place them in the freezer. To thaw, place in fridge for 24 hours and then roll in cinnamon sugar and bake as normal.
How To Store Cookies
These cookies are made of peanut butter, so they could dry out. Store them in a Tupperware container. The Tupperware helps to lock in moisture and will help.
Also, you could also place a piece of bread in with the cookies if it gets too dry. It sounds so random, but it works! The moisture from the bread will spread to the cookies and it helps to get them to be soft again.
Other Cookie Recipes To Try
- Fluffy snickerdoodle cookies
- Pumpkin snickerdoodle cookies
- Monster cookies
- Toffee chocolate chip cookies
Peanut Butter Snickerdoodle Cookies
- 2 ¾ cups All-purpose flour
- 1 ½ teaspoon Cream of tartar
- 1 tablespoon Cornstarch
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 ½ cup Brown sugar packed light or dark.
- 1 ½ teaspoon Pure vanilla extract
- 1 cup Peanut butter creamy
- 2 Large eggs room temperature
- ¼ cup White granulated sugar
- 3 teaspoon Ground cinnamon
- In a medium bowl, sift together the flour, baking soda, salt, cornstarch, and cream of tartar. Set aside.
- Beat together room temperature butter and brown sugar on medium for 2 minutes. It will become light and fluffy. Add in vanilla. Scrape the bowl. Add in peanut butter and mix until well combined. Scrape the bowl.
- Add in eggs one at a time on low. Slowly add in dry ingredients and mix until well combined. Place bowl in fridge to chill for 1- 1 ½ hours This will help firm up the dough and prevent spreading.
- Preheat oven at 350°F. Prepare 2 cookie sheets with parchment paper or silicone baking sheets.
- Mix sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop and scoop up the cookie dough. Don't round out the ball, we want to keep the beautiful ripples intact. Roll the cookie dough ball in cinnamon sugar. Place cookie dough 2 inches apart.
- Bake for 10-13 minutes. The cookies are done when the edges are set and the bottom is golden brown. Let cookies sit on cookie sheet for 10 minutes before transferring to cooling rack.