Peanut Butter Snickerdoodles

I have something to admit.

I am 100% fully obsessed and addicted to… CANDLES. There is an entire cupboard in our giant entertainment center that is filled with stacks on stacks of candles. There’s nothing more cozy and comforting than the warm flickering light of a candle filling the entire house with its incredible scent. One of the first things I do every morning is select that day’s candle and light it. Anyone else do the same?

Despite my obsession with candles nothing, and I mean nothing, competes with the aroma of something homemade baking in the oven. Especially when there’s cinnamon involved! I’m telling you, you should just bake up a batch of these peanut butter snickerdoodles just to make your house smell incredible. The fact that you’ll get addicting, sweet, and soft cookies as a reward is just a bonus 😉

PS – I have a completely free cookie customization guide just below. All you have to do is sign up for my emails where I’ll send you all the latest recipes plus my best cookie baking tips in order to receive the guide. Just click the image below!

4.67 from 3 votes

How to make

Peanut Butter Snickerdoodles

Yield: 20 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Peanut Butter Snickerdoodles are ultra soft with a dose of nutty peanut butter and a crunchy cinnamon sugar coating. Your house will smell WONDERFUL while these are baking! Mmm mmm.

Ingredients

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (114 grams) unsalted butter, at cool room temperature
• 1/2 cup (134 grams) smooth peanut butter
• 3/4 cup (148 grams) granulated sugar, divided
• 1/4 cup (50 grams) packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, combine the flour, cream of tartar, baking soda, and salt.
3. In the bowl of an electric mixer, beat the butter, peanut butter, 1/2 cup granulated sugar, and the brown sugar on medium-high speed until well combined and smooth, about 3 minutes. Add the egg and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until incorporated.
4. Place the remaining 1/4 cup of sugar with the cinnamon in a shallow dish. Using a medium, spring-loaded cookie scoop, shape the dough into 1 1/2 tablespoon rounds then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets and flatten with the bottom of a measuring cup or glass.
5. Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)