Peanut Butter Snickerdoodles Recipe

Classic snickerdoodles meet the creamy, nutty richness of peanut butter in this easy and irresistible cookie recipe. These peanut butter snickerdoodles deliver soft, chewy centers with crisp, cinnamon-sugar exteriors—an unbeatable treat for any occasion.

This upgraded version includes expert tricks, substitution options, and creative serving ideas, so you’ll get bakery-worthy cookies every time.

Ingredients Checklist

Before you start, gather all the essentials for seamless baking.

For the Dough:

• 1 cup creamy peanut butter (not natural-style)

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup packed light brown sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour (spooned and leveled)

• 1½ teaspoons cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

For Rolling:

• ⅓ cup granulated sugar

• 1½ teaspoons ground cinnamon

Ingredient Notes & Substitutions:

• For extra chewy cookies, use an extra egg yolk or add 1 tablespoon honey or corn syrup.

• Gluten-free? Substitute a 1:1 gluten-free baking blend.

• For a dairy-free version, use vegan butter and a plant-based egg substitute.

• If you love crunch, use crunchy peanut butter or stir in ½ cup chopped peanuts.

Step-by-Step Instructions

1. Prep Your Tools and Oven

• Preheat your oven to 350°F (175°C).

• Line two baking sheets with parchment paper or silicone mats.

2. Make the Dough

• In a large bowl, beat the peanut butter, butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes.

• Add eggs and vanilla extract. Beat until smooth.

• In a separate bowl, whisk flour, cream of tartar, baking soda, and salt until well combined.

• Gradually add the dry ingredients to the wet mixture. Mix on low speed or by hand until just combined. Do not overmix.

3. Chill (Optional but Recommended)

• For thicker cookies, cover and refrigerate the dough for 30 minutes. This helps prevent spreading and intensifies the flavors.

4. Shape and Coat

• In a small bowl, mix ⅓ cup sugar with cinnamon.

• Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball generously in the cinnamon-sugar mixture.

• Place coated dough balls 2 inches apart on prepared baking sheets.

5. Bake

• Bake for 10–12 minutes or until the edges look set but centers are still soft.

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will finish setting as they cool.

Tips for Perfect Results

• Creaming Is Key: Creaming butter, peanut butter, and sugar until light traps air, resulting in a tender, chewy cookie.

• Don’t Skip Cream of Tartar: It’s classic in snickerdoodles for subtle tang and softness.

• Underbake Slightly: Cookies will continue to cook on the tray; this keeps them soft and chewy.

• Room Temp Ingredients: Ensures even mixing and better dough texture.

• Measuring Matters: For flour, spoon it into the cup and level off. Too much flour leads to dense, dry cookies.

Serving Suggestions

Peanut butter snickerdoodles are delicious warm or at room temperature, but here are some ways to serve them:

• Classic Pair: Enjoy with cold milk, hot coffee, or chai tea.

• Ice Cream Sandwiches: Fill two cookies with vanilla or caramel ice cream for a dreamy dessert.

• Gift It: Layer cookies in a glass jar, tie with a ribbon, and add a gift tag.

• Cookie Platter: Mix with classic snickerdoodles, chocolate chip, and oatmeal cookies for variety at gatherings.

• Party Snack: Serve mini snickerdoodles with dipping chocolate at your next get-together.

Storage & Freezing Tips

• Room Temperature: Store cooled cookies in an airtight container for up to 1 week.

• Freeze Baked Cookies: Place in a single layer on a baking sheet, freeze, then transfer to a freezer bag. Thaw at room temperature for 20 minutes or microwave for 10 seconds.

• Freeze Dough: Roll dough balls, freeze on a baking sheet, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to bake time.

Troubleshooting & FAQ

• Why are my cookies flat?
  Dough may be too warm—chill before baking. Ensure you’re not using natural peanut butter, which is too oily for this recipe.

• Why are they dry?
  Too much flour or overbaking. Use the spoon-and-level method for flour and pull cookies while centers look slightly underbaked.

• Can I use crunchy peanut butter?
  Absolutely! It adds a delightful texture.

Final Thoughts

Peanut butter snickerdoodles take a beloved classic and give it a nutty upgrade for an unforgettable cookie experience. This easy, reliable recipe ensures soft, chewy cookies with every batch—ideal for sharing, gifting, or indulging all to yourself. Play with add-ins, adjust the sweetness, or double the batch for a crowd. However you serve them, these cookies are sure to become a household favorite!