Peanut Butter Snickerdoodles Recipe
A combination of peanut butter cookies and snickerdoodle - peanut butter and cinnamon pair so well together.
Servings: 24 cookies
Calories: 163kcal
Cost: $5
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, 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.
Video
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.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 138IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg