While snickerdoodles are often associated with the cozy warmth of the holiday season, why should such a fantastic cookie be limited to just a few months of the year? We believe these peanut butter snickerdoodles are so exceptionally good, they deserve to be enjoyed all year round! Imagine biting into a cookie that combines the nostalgic tang and chewiness of a snickerdoodle with the irresistible creaminess of peanut butter – it’s a match made in dessert heaven. Forget the petition; let’s just bake these phenomenal cookies whenever the craving strikes!

This perfected recipe for soft and chewy peanut butter snickerdoodles builds upon the foundation of my popular brown butter snickerdoodles. For this version, I’ve opted to omit the brown butter step, streamlining the process without sacrificing any flavor. The combination of cinnamon and peanut butter provides such a powerful and delightful taste that the extra browning isn’t missed. If you’re seeking a more traditional peanut butter cookie experience, be sure to try my equally delicious brown butter peanut butter cookies. Looking for more delightful baked goods? Explore some of my other favorite recipes including cut out shortbread cookies, Nutella thumbprint cookies, peppermint bark cookies, German gingerbread cookies, and cocoa blossom cookies!

Why You’ll Adore This Peanut Butter Snickerdoodle Recipe!

• Effortless Baking: This recipe is a true baker’s dream, an incredibly simple drop cookie that requires no complicated techniques, fancy cookie cutters, or intricate royal icing decorations. Just scoop, roll, and bake for wonderfully soft snickerdoodles bursting with peanut butter goodness. It’s perfect for beginner bakers or anyone looking for a quick, satisfying treat.
• Double the Cinnamon Flavor: What sets these snickerdoodles apart is the generous cinnamon presence. You won’t just find that iconic spice in the sugary coating; we’ve thoughtfully incorporated ground cinnamon directly into the cookie dough itself. This ensures a deep, consistent warmth that beautifully complements the creamy peanut butter, preventing the cinnamon notes from getting lost.
• No Dough Chilling Required: Say goodbye to impatient waiting! This recipe is specifically formulated to prevent excessive spreading, allowing you to bake immediately. This means these delightful cookies can go from mixing bowl to your plate in under 30 minutes, making them ideal for spontaneous cravings or last-minute dessert needs.
• Perfectly Soft and Chewy Texture: We’ve carefully balanced the ingredients to achieve that coveted soft and chewy texture that makes snickerdoodles so irresistible. The combination of brown sugar, granulated sugar, and an extra egg yolk creates a cookie that remains delightfully pliable for days, never turning dry or crumbly.
• A Unique Twist on a Classic: If you love snickerdoodles and peanut butter, prepare for your new favorite cookie. This recipe takes two beloved flavors and expertly blends them into one harmonious and utterly addictive treat. It’s familiar yet exciting, making it a standout addition to any cookie repertoire.

Essential Ingredients for Perfect Peanut Butter Snickerdoodles

Creating these delightful peanut butter snickerdoodles requires a few key ingredients. Each plays a crucial role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need and why:

• Sugar (Granulated & Light Brown): You’ll use both light brown sugar and granulated sugar for the cookie dough, plus a bit more white sugar for the signature cinnamon-sugar coating. The granulated sugar contributes to the classic snickerdoodle crispness and spread, while the brown sugar is essential for achieving that super soft, moist, and wonderfully chewy texture, thanks to its molasses content. Using a blend ensures a balanced sweetness and ideal consistency.
• Smooth Peanut Butter: This recipe has been exclusively tested with smooth, creamy peanut butter. I highly recommend sticking to standard creamy varieties (like Jif or Skippy) rather than natural peanut butter, which often separates oils and can drastically alter the texture of your cookie dough, leading to dry or crumbly cookies. Crunchy peanut butter is also not recommended for this specific recipe, as it can interfere with the desired soft and chewy consistency.
• Unsalted Butter: Always opt for unsalted butter in baking. This allows you complete control over the total salt content in your recipe. Ensure your butter is at proper room temperature – it should be soft enough to indent with your finger without melting. Room temperature butter creams beautifully with sugar, creating a light and airy base for your cookies, which is crucial for their soft texture.
• Cream of Tartar: This is a non-negotiable ingredient for authentic snickerdoodles! Cream of tartar is what gives snickerdoodles their distinctive tangy flavor and contributes significantly to their characteristic soft, pillowy texture. It prevents sugar crystals from forming, ensuring a tender crumb. Do not skip this ingredient, as your cookies will not be true snickerdoodles without it.
• Ground Cinnamon: While traditional snickerdoodles only feature cinnamon in the outer coating, this recipe takes it a step further. We add cinnamon directly into the cookie dough to ensure a robust, warm spice flavor that stands up to the rich peanut butter. This double dose of cinnamon ensures every bite is packed with that beloved spice.
• All-Purpose Flour: All-purpose flour is the foundation for these cookies, providing the necessary structure and body. I’ve only tested this recipe with all-purpose flour, so for best results, stick to this type. For accurate measurements and consistent results, I strongly recommend using a kitchen scale to weigh your flour rather than relying on cup measurements, which can vary widely.
• Eggs (Large Egg & Extra Egg Yolk): This recipe calls for one large egg plus an additional large egg yolk. The whole egg provides structure and moisture, while the extra egg yolk is the secret to an incredibly chewy texture. It adds richness and moisture without introducing too much liquid, preventing the cookies from becoming cakey. Ensure both the egg and egg yolk are at room temperature for seamless incorporation into the dough.
• Vanilla Extract: A touch of good quality vanilla extract enhances all the other flavors, adding a layer of aromatic sweetness that completes the cookie.
• Kosher Salt: Salt balances the sweetness and brings out the depth of the peanut butter and cinnamon flavors. Using kosher salt is preferred for its larger flakes and less intense saltiness compared to fine table salt.

Simple Substitutions & Creative Additions

While this peanut butter snickerdoodle recipe is perfect as is, sometimes you might want to switch things up or accommodate dietary needs. Here are a few ideas for substitutions and exciting additions to customize your cookies:

• Peanut Butter Alternatives: If you or someone you’re baking for has a peanut allergy, or if you simply prefer a different flavor, you can try substituting almond butter or cashew butter. Be aware that these nut butters can have different oil content and textures, which might slightly alter the final cookie consistency. For a traditional snickerdoodle without any nut butter, please refer to my browned butter snickerdoodle recipe instead.
• Chocolate Chips: Who doesn’t love chocolate and peanut butter? Fold in ½ to 1 cup of your favorite chocolate chips (milk, dark, or semi-sweet) into the dough during the last step of mixing. This adds an extra layer of decadence and texture.
• Chopped Nuts: For an added crunch and nutty flavor, consider stirring in ½ cup of finely chopped peanuts, walnuts, or pecans into the cookie dough. This would complement the peanut butter flavor wonderfully.
• Spice Variations: While cinnamon is key, you could experiment with a pinch of nutmeg or allspice for a warmer, more complex flavor profile, especially if you’re making these for the autumn or winter holidays. Start with ¼ teaspoon and adjust to your preference.
• Gluten-Free Flour: While not tested, you might be able to substitute an equal amount of a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture.

1. Step 1: Prepare Your Workspace. Begin by preheating your oven to 350°Fahrenheit (170°Celsius). This ensures your oven is at the correct temperature when your cookie dough is ready. Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, cream of tartar, ground cinnamon, baking soda, and kosher salt. Thoroughly combine these dry ingredients to ensure even distribution throughout the dough. Set this bowl aside for later.

2. Step 2: Cream Butter and Sugars. In a large mixing bowl, using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar together. Cream on medium speed for about 2 minutes, until the mixture is light, fluffy, and noticeably pale in color. This process incorporates air into the butter, which is vital for the cookies’ soft texture.

3. Step 3: Incorporate Wet Ingredients. Scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined. Add the large egg, extra large egg yolk, and vanilla extract to the creamed mixture. Beat again on medium speed for another minute until thoroughly incorporated. Then, add the smooth peanut butter and mix on low speed until just combined. Be careful not to overmix at this stage.

4. Step 4: Combine Wet and Dry. Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed until just combined. Stop mixing as soon as no streaks of flour are visible. Overmixing the dough can develop the gluten too much, resulting in tougher cookies, so a light hand here is key to maintaining that soft, chewy texture.

5. Step 5: Roll in Cinnamon Sugar. In a small, separate bowl, whisk together the remaining granulated sugar and cinnamon for the coating. Using a large cookie scoop (about 3 tablespoons per scoop), portion out the cookie dough. Roll each scoop of dough between your palms to form a smooth ball, then generously roll the cookie dough balls in the cinnamon-sugar mixture, ensuring they are fully coated. You should get approximately 16 cookies from this recipe. Place the coated dough balls on the prepared baking sheets, leaving about two inches between each to allow for spreading. If you’re baking in batches, keep the unbaked cookie dough in the fridge.

6. Step 6: Bake and Cool. Bake one sheet of cookies at a time for 8-10 minutes. The cookies are ready when the edges appear set and lightly golden, but the centers still look slightly underbaked and puffy. This slight underbaking is crucial for achieving that wonderfully chewy interior. As the first sheet bakes, keep any remaining cookie dough in the refrigerator to prevent it from getting too warm. Once baked, let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire cooling rack to cool completely. This resting period allows them to set fully and prevents them from breaking apart.

Expert Baking Tips & Tricks for Success

Achieving bakery-quality cookies at home is easier than you think with these professional baking tips:

• Embrace Your Kitchen Scale: I cannot stress this enough – a kitchen scale is your best friend in baking! Measuring ingredients by weight, especially flour, is far more accurate than using volume measurements (cups). It’s incredibly easy to accidentally add too much flour when scooping with a cup, which will lead to dry, dense cookies (a definite no-go!). A scale ensures consistent, perfect results every single time.
• The Biscuit Cutter Trick for Perfect Rounds: For those Instagram-worthy, perfectly round cookies, here’s a simple trick: as soon as the cookies come out of the oven, use a large biscuit cutter (or even a mug or glass) that’s slightly larger than your cookies. Place it around each hot cookie and gently scoot it in a circular motion. This coaxes the edges back into a beautiful, uniform round shape while the cookie is still warm and pliable.
• Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This isn’t just a suggestion; it’s crucial for the texture of your cookies. Room temperature butter creams evenly with sugar, trapping air for a light, fluffy dough, while cold butter won’t incorporate properly. Room temperature eggs emulsify better with the fats, leading to a smoother, more uniform dough.
• Don’t Overbake: When baking these peanut butter snickerdoodles, err on the side of slightly underbaked. The edges should be set and lightly golden, but the centers should still look soft and slightly puffy. They will continue to cook and set as they cool on the baking sheet, resulting in that perfectly chewy center. Overbaked cookies will be dry and crumbly.
• Parchment Paper vs. Greased Pan: Always use parchment paper or silicone baking mats. This prevents sticking, ensures even baking, and makes for effortless cleanup. Greasing a pan can sometimes cause cookies to spread too much.

Delightful Serving Suggestions

These peanut butter snickerdoodles are delicious on their own, but here are some ideas to make them even more special:

• The Ultimate Holiday Cookie Box: Imagine the joy of receiving a homemade cookie box filled with these delightful peanut butter snickerdoodles! They would pair beautifully with some festive cut-out shortbread cookies, elegantly decorated sugar cookies, classic peanut butter blossoms, and warmly spiced gingerbread cookies. It creates a stunning assortment for gifting or sharing.
• Classic Milk & Cookies: Nothing beats the timeless combination of a warm, soft cookie and a cold glass of milk. These snickerdoodles are absolutely perfect for dipping!
• Coffee or Tea Companion: Enjoy these peanut butter snickerdoodles with your morning coffee or afternoon tea. The rich flavors of the cookie complement hot beverages wonderfully.
• Ice Cream Sandwich: For an extra indulgent treat, sandwich a scoop of vanilla (or even chocolate!) ice cream between two peanut butter snickerdoodles. Freeze for a few minutes for a firm, decadent dessert.
• Dessert Platter: Arrange these cookies on a dessert platter for any gathering. Their inviting aroma and classic appeal make them a crowd-pleaser.

Storage & Freezing Instructions

To keep your peanut butter snickerdoodles fresh and delicious for as long as possible, follow these simple storage and freezing guidelines:

• Storing Baked Cookies: Once the cookies have cooled completely, store them in an airtight container at room temperature. They will remain wonderfully soft and chewy for 4-5 days. To maintain optimal freshness and prevent them from drying out, you can place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread.
• Freezing Baked Cookies: These cookies freeze beautifully! Allow them to cool completely. Arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until firm. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 2 months. When ready to enjoy, simply remove them from the freezer and let them thaw at room temperature for an hour or two.
• Freezing Cookie Dough: You can also prepare the cookie dough balls ahead of time and freeze them unbaked. After rolling the dough balls in cinnamon sugar, arrange them on a parchment-lined baking sheet and flash freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, you can bake them directly from frozen, adding an extra 2-4 minutes to the baking time. This is a fantastic way to always have fresh, warm cookies on hand!

Expand Your Baking Repertoire: Try These Delicious Holiday Recipes Next!

If you loved making these peanut butter snickerdoodles, you’re sure to enjoy these other festive and flavorful recipes:

Frequently Asked Questions (FAQ)

Here are some common questions about making peanut butter snickerdoodles:

• What makes a snickerdoodle different from a sugar cookie? The key difference lies in the ingredient cream of tartar, which is essential for snickerdoodles. It gives them their distinct tangy flavor and contributes to their characteristic soft, chewy, and slightly crinkled texture, which is different from a typical sugar cookie’s crispier bite.
• Can I use natural peanut butter for this recipe? For best results, it’s highly recommended to use smooth, creamy peanut butter (like Jif or Skippy). Natural peanut butter often separates oil, and its consistency can lead to a drier, crumblier cookie dough and a less desirable final texture.
• My cookies spread too much. What went wrong? Several factors can cause cookies to spread excessively. Ensure your butter isn’t too soft or melted, measure flour accurately (using a kitchen scale is best!), and avoid overmixing the dough once the flour is added. Also, ensure your oven is preheated to the correct temperature; a too-cool oven can cause over-spreading.
• Can I add chocolate to these cookies? Absolutely! Chocolate chips (milk, dark, or semi-sweet) are a fantastic addition to peanut butter snickerdoodles. Fold in ½ to 1 cup of chocolate chips during the final mixing stage for an extra delicious treat.
• Why is cream of tartar so important? Can I skip it? Cream of tartar is indispensable for true snickerdoodles. It provides the unique tangy flavor and reacts with baking soda to give the cookies their soft, pillowy texture and signature crinkled tops. Substituting it will result in a cookie that tastes more like a plain sugar cookie, lacking the distinctive snickerdoodle characteristics.

If you’ve made this incredibly delicious recipe, make sure to leave a ⭐️ rating and review below! I absolutely love seeing your culinary creations, so please tag me on Instagram @alpineella so I can admire what you’ve baked! You can also follow along for more baking inspiration and tasty recipes on Pinterest, Facebook, and TikTok!

Equipment

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  2 Bowls
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  Hand Mixer
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  Kitchen Scale
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  Measuring Spoons
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  2 Baking Sheets
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  Large Cookie Scoop

Ingredients

 

 

Instructions

 

Notes