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three peanut butter snickerdoodles stacked on white parchment paper.
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Peanut Butter Snickerdoodles

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20 cookies
Author Tessa Arias

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 1/2 cup (135 grams) smooth peanut butter
  • 1/2 cup (100 grams) granulated sugar,  plus 1/4 cup (50 grams) for rolling
  • 1/4 cup (50 grams) packed dark brown sugar
  • 1 large egg, at cool room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  • In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter, peanut butter, 1/2 cup granulated sugar, and 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.
  • 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 balls, then roll in cinnamon sugar to coat evenly. Place the dough balls on the prepared baking sheets and flatten with the bottom of a measuring cup or glass.
  • 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.