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A peanut butter cookie married a snickerdoodle and had a Peanut Butter Snickerdoodle baby! This is the ORIGINAL Peanut Butter Snickerdoodle Recipe – EVERYONE who tries them loves them!
Snickerdoodle with Peanut Butter
The perfect mix of peanut butter cookie and snickerdoodle; peanut buttery and cinnamon, chewy and soft. People often think the combination of cinnamon and peanut butter is weird – until they taste this recipe. Then they LOVE it!
This is my new favorite cookie. And, as usual, I used Skippy Naturals Peanut Butter. Is there any other brand? It’s my favorite – but you can use any no-stir peanut butter.
I use a lot of peanut butter. That jar is the largest size you can buy at Walmart, and I go through about one every two weeks…or less. And we don’t eat peanut butter sandwiches; 99% of it goes into baked goods. Check out my peanut butter collection for proof.
Ingredients Needed
- Peanut Butter: Use your favorite no-stir brand of peanut butter. You can use Skippy or Jif Naturals (those are a no-stir natural peanut butter).
- Cream of Tartar: this is a must for snickerdoodle cookies – that signature tang identifies the cookies!
- Cinnamon: You must use ground cinnamon in snickerdoodles!
How to make Peanut Butter Snickerdoodle
Okay, picture it: a cookie wedding day. The Snickerdoodle bride in her cinnamon veil, the peanut butter cookie groom in his peanut butter bow tie. Grandma Snowball and Aunt Muriel, the chocolate sandwich cookie, watch from the front row. The bride and groom tie the knot and live happily ever after. Then they have a baby. A Peanut Butter Snickerdoodle baby.
- Whisk all-purpose flour with cinnamon, baking powder, cream of tartar, and salt. Set aside.
- Cream unsalted butter with peanut butter, brown sugar and granulated sugar. Mix in eggs and vanilla extract.
- Mix dry ingredients into wet ingredients.
- Scoop 1 tablespoon or 2 tablespoon size cookie dough balls (using a cookie scoop) and roll in cinnamon sugar.
- Place each cooking on a cookie sheet lined with parchment paper or silicone baking mats and press flat with the tines of a fork.
Tip From Dorothy
Expert Tips
- This cookie is a peanut butter cookie infused with cinnamon. There is less peanut butter than in my normal peanut butter cookie recipe, to allow more of the snickerdoodle to come through. I also use more white than brown sugar, which is something that I don’t do regularly, because I love brown sugar so much!
- A teaspoon of cinnamon goes into the batter, and the cookies get rolled in a cinnamon sugar mixture before baking, just like a snickerdoodle. You can see all those wonderful cinnamon flecks in that picture – aren’t they gorgeous? The cinnamon adds a little heat to the peanut butter and it’s the perfect complement. It’s one of those flavor combos that you didn’t know you loved until you tried it.
- This would be the perfect cookie for your Christmas platters. Satisfy both cookie lovers on your list!
- These freeze well too – great for making ahead for the big holiday!
FAQs
These freeze well in an airtight container for up to 3 months.
These cookies are done when they’re longer glossy, have flattened slightly, and are light golden brown around the edges.
Peanut Butter Snickerdoodles Recipe
Recipe Video
Ingredients
- 2 cups (248g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter , softened
- ½ cup (134g) Peanut Butter (see note)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Topping
- 1 teaspoon ground cinnamon
- ⅓ cup (67g) granulated sugar
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat.
- Whisk flour, baking powder, cream of tartar cinnamon and salt in a medium bowl. Set aside.
- Cream butter, peanut butter, ¾ cup (150g) granulated sugar, and brown sugar in a mixer until fluffy. Mix in eggs, vanilla, and 1 teaspoon cinnamon. Mix in dry ingredients. Beat just until mixed.
- Stir remaining 1 teaspoon cinnamon and ⅓ cup (67g) granulated sugar in a small bowl.
- Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. Use a fork to press the cookie down in a criss-cross pattern.
- Bake cookies for 10-12 minutes. Cool slightly before removing from cookie sheets.
Recipe Notes
- Be sure to use a no-stir peanut butter (not natural). You can use Skippy or Jif Naturals which is a no-stir peanut butter, but don’t use a brand that you need to stir.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
These just may be my new favorite cookie, however, I don’t see the cream of tartar in the ingredients list. I winged it and added 1/2 teaspoon, which seemed fine for my taste buds. Delicious!
I just took the last batch out of the oven. I cannot tell you how heavenly my house smells. I wish I could bottle it. I had one of these cookies warm and it was fantastic!! I don’t think these will last long.
Soooo good! Made mine in mini skillets and used salted butter. Topped with ice cream and a peanut butter caramel. Dreamy! Your recipe for snickerdoodles is my go-to so I knew these would be a winner!
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