Snickerdoodles With a Peanut Butter Twist
These peanut butter snickerdoodles were one of my biggest pregnancy cravings before Ella was born. As you might’ve guessed from the name, they’re a perfect hybrid of peanut butter cookies and snickerdoodles (I almost called them “peanutdoodles” but thought that might inspire an image of a poodle-crossed puppy!). With a distinct peanut butter flavor and a subtle tang from cream of tartar and a sweet, cinnamon sugar coating, they’re absolutely irresistible. These are thick cookies that should be soft and melt-in-your-mouth in the center. Make sure you follow my instructions though, because it’s so easy for peanut butter cookies to come out dry and crumbly if you’re not careful!
Why You’ll Love This Recipe
Why choose one flavor? This recipe combines two of the most popular cookie flavors into one tasty hybrid creation! No chilling required, though you can certainly chill your dough if it seems too sticky or soft. Thick, soft texture. If you like thin and crunchy cookies, try my butter crunch cookies instead! Simple to make. Cream the wet ingredients, then gradually add the dry ingredients. Once your dough is cohesive, all you need to do is scoop, roll, bake, and enjoy!
What You Need
Peanut butter. I like using creamy peanut butter, but if you like texture, crunchy peanut butter will work just fine. I’ve been meaning to try this recipe with “natural” peanut butter (the kind where the oil separates) but haven’t gotten around to it yet. If you do, please let me know how it works for you, but I fear it could make the cookies a bit more dry than they should be. Flour. Be very careful to measure your flour the right way, as over-measuring here can make the cookies dry and crumbly. Cream of tartar. A classic snickerdoodle ingredient, this adds that signature tang. If you’ve ever been curious about what this ingredient really is, check out my post: what is cream of tartar? Egg + egg yolk. Using an extra yolk makes for soft, tender peanut butter snickerdoodles. If you were to add the egg white, your cookies would spread too much while also having a texture that’s too cakey. Save it for meringues, macarons, or candied almonds if you don’t want to waste it! Cinnamon sugar. We’ll make our own cinnamon sugar to roll the cookies through before baking.
SAM’S TIP: Don’t let your butter get too soft or melty, or your cookies will spread too much in the oven. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peanut Butter Snickerdoodles
SAM’S TIP: You must be so, so careful to not over-bake your cookies! These peanut butter snickerdoodles should actually be slightly under-baked and cooled on their baking sheets for the best texture; otherwise, they will be dry and crumbly. If you’re a snickerdoodle fan, I’d like to hear how you like this peanut butter version (and check out my snickerdoodle cake, too!)! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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