Peanut Butter Snickerdoodles
Soft and chewy on the inside with crispy edges and a cinnamon sugar topping, these **peanut butter snickerdoodles** add delicious peanut butter flavor to the classic holiday favorite.
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Servings: 18 cookies
INGREDIENTS
- 2 1/2 cups all-purpose flour gluten-free if needed
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup creamy peanut butter
- 1 2/3 cups granulated sugar
- 1 large egg + 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
Cinnamon Sugar
- 1/4 cup granulated sugar
- 3 teaspoons cinnamon
INSTRUCTIONS
- Preheat oven to 375F degrees and line two cookie sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.2 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt
- In the bowl of a stand mixer with the paddle attachment, or a large bowl with an electric mixer, cream butter and peanut butter on medium speed until smooth, 1 minute. Add the sugar and beat until light and fluffy, 2-3 minutes.1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1 2/3 cups granulated sugar
- Add the egg, egg yolk, and vanilla and beat until combined, 1-2 minutes.1 large egg + 1 large egg yolk, 2 teaspoons vanilla extract
- Mixing on low speed, slowly add the dry ingredients to the wet ingredients until combined.
- Combine the cinnamon and sugar in a small bowl. Use a medium cookie scoop ( about 2 Tablespoons) to scoop the dough and roll it in a ball. Roll the dough ball in the cinnamon sugar and place on prepared baking sheets 2-3 inches apart.1/4 cup granulated sugar, 3 teaspoons cinnamon
- Bake cookies for 8-10 minutes, until the edges are set and tops crackle slightly. Cool on the baking sheet for 5 minutes then transfer to a cooling rack. Store in an airtight container at room temp for up to 5 days.
Notes
Freeze: You can freeze the baked cookies for up to 2 months. Thaw overnight in the fridge before serving. You can freeze the cookie dough for up to 3 months. Roll into balls (do not roll in sugar), flash freeze on a baking sheet, and transfer to a freezer bag. Roll in cinnamon sugar and bake from frozen. Add 1-2 minutes to the bake time as needed.
Nutrition
Serving: 1cookie | Calories: 240kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 161mg | Fiber: 1g | Sugar: 22g | Vitamin A: 172IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg
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