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–+ servings
Peanut butter snickerdoodle cookies laid out with sea salt flakes on top.
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5 from 1 vote

Peanut Butter Snickerdoodle Cookies

Chewy, fluffy peanut butter snickerdoodle cookies are rolled in cinnamon sugar. These are the easiest peanut butter cookies.
Prep Time40 minutes
Cook Time12 minutes
Total Time52 minutes
Servings: 35 cookies
Calories: 197kcal
Author: Stephanie Rutherford

Ingredients

  • 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

Cinnamon Sugar

  • ¼ cup White granulated sugar
  • 3 teaspoon Ground cinnamon

Instructions

  • 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.

Notes

High altitude baking- add 2 ½ tablespoon of flour
Flour- make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie.
Make sure to chill for at least an hour. Cold dough is easier to scoop and get the ripple look. It also prevents spreading.
Pull butter and eggs out 2 hours before baking. This helps with the rise of the cookies.

Nutrition

Calories: 197kcal