Two classic cookies collide in this recipe for Peanut Butter Snickerdoodle Cookies! You get the chewy texture and nutty flavor you love in a peanut butter cookie, with the cinnamon sugar goodness of a snickerdoodle. These are sure to become a fast favorite!
Take cozy snickerdoodle spices and add them to a chewy peanut butter cookie. That’s what you get when you make these peanut butter snickerdoodle cookies! They’re chewy on the inside, just a bit crisp along the edges, and packed with nostalgic flavor in every bite.
Just like my Peanut Butter Blossoms and Peanut Butter Brookies, these peanut butter snickerdoodle cookies are a cinch to make. Simply mix the ingredients together, roll the peanut butter dough into balls, and then coat them with cinnamon sugar. The hardest part is waiting for them to cool enough so you can eat them!
(Psst, do you love sweet cinnamon-flavored treats? Check out my Cinnamon Cookies too.)
Why You’ll Love Peanut Butter Snickerdoodles
- Perfect chewy texture – There are some cookies that are great crispy (like my Thin Chocolate Chip Cookies!), but snickerdoodle cookies and peanut butter cookies are both meant to be soft and chewy. These peanut butter snickerdoodles deliver on that front—the texture is exactly what you want from either of those cookies!
- Easy to make – This is a back-to-basics cookie recipe—there’s nothing fussy or complicated here. (That also means it’s a great recipe to enlist your kids to help with!)
- A delicious duo – The combination of peanut butter and cinnamon gives these cookies a unique flavor. You’ll wonder why you don’t pair the two more often!
Ingredients and Substitutions
- Butter – I recommend unsalted butter.
- Creamy Peanut Butter – While you could use chunky peanut butter, I think the texture is best without bits of nuts.
- Sugar – You’ll need some for the dough and some for topping.
- Brown Sugar – Brown sugar helps give peanut butter snickerdoodles their chewy texture.
- Vanilla Extract – Vanilla doesn’t just add vanilla flavor; it also enhances the overall taste of baked goods.
- Egg – Let this come to room temperature—a room temperature egg holds more air when beaten.
- All-Purpose Flour – Lightly spoon this into the measuring cup.
- Baking Soda – For just enough lift.
- Salt – Salt is essential in any baking recipe.
- Cinnamon – The key ingredient for snickerdoodle flavor!
- To make gluten-free peanut butter snickerdoodle cookies, substitute a measure-for-measure gluten-free flour formulated for baking.
- Drizzle melted white chocolate over the cooled cookies to dress them up a bit.
- Make these cookies nut-free by substituting sunflower seed butter for the peanut butter.
- Cookie Dough Scoop – I love using this to make the perfect sized cookies. Not only will they all look uniform, they’ll also finish baking at the same time.
- Silpat – A nonstick silicone baking mat is great for making sure your cookies don’t stick or burn.
- Parchment Paper – Another excellent option for keeping your cookies from sticking to the pan.
- Cooling Rack – It’s important to let your cookies cool completely before eating; a wire rack expedites the process because it allows for more air flow.
How to Make
- Prepare – Preheat your oven to 350ºF; line a baking sheet with parchment paper, if desired.
- Mix the Wet Ingredients – Cream the butter, peanut butter, ⅓ cup white sugar, and brown sugar, then beat in the egg and vanilla.
- Mix the Dry Ingredients – In another bowl, whisk the flour, baking soda, and salt.
- Finish the Dough – Add the dry ingredients to the peanut butter mixture.
- Make the Cinnamon Sugar – Stir together the remaining sugar and cinnamon in a small bowl.
- Form the Cookies – Use 2 tablespoons of dough for each cookie. Roll the dough balls in cinnamon sugar, then place them on the baking sheet.
- Bake – Place the pan in the oven and bake until browned on the edges, but still soft in the middle.
- Use store-bought peanut butter cookie dough instead of making your own.
- Buy pre-made cinnamon sugar mixture from the baking aisle.
- Don’t use natural peanut butter; you want the kind of peanut butter that doesn’t need to be stirred before using. Because the solids and oil separate in natural peanut butter, it can be unpredictable in baking recipes.
- If your kitchen is warm, let the cookie dough balls sit in the fridge for 15-20 minutes before baking to keep them from spreading.
- Make sure the cookies are evenly coated with the cinnamon sugar mixture. Roll the cookies in the bowl, pressing them gently if needed.
How to Store
Room Temperature – Store these cookies in an airtight container at room temperature for 4 to 5 days.
Refrigerate – Room temperature storage is best, but you can also refrigerate peanut butter snickerdoodles in an airtight container for up to a week.
Freeze – For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Snickerdoodle cookies get their signature flavor from the combination of cinnamon and sugar. The cinnamon adds a cozy spice flavor, while the sugar gives it sweetness and a bit of texture.
Yes, you can definitely use any nut butter you like. Almond, hazelnut, and cashew butter all work well in place of peanut butter. Just keep in mind the flavor will be slightly different depending on which nut butter you choose.
No, I don’t recommend using natural peanut butter for baking unless a recipe specifically calls for it. It can produce inconsistent results.
Peanut Butter Snickerdoodle Cookies
- ¼ cup butter
- ¼ cup creamy peanut butter
- ⅓ cup sugar
- ¼ cup brown sugar
- 1 ½ teaspoons vanilla extract
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- Pinch of salt
- ⅓ cup sugar
- 2 tablespoons cinnamon
- Preheat oven to 350º
- Cream butter, peanut butter, ⅓ cup white sugar, and brown sugar together until fluffy
- Add egg and vanilla
- In a separate bowl, combine flour, baking soda and salt
- Mix into peanut butter mixture until fully incorporated
- Combine ⅓ cup of sugar and 2 Tablespoons cinnamon in a small bowl
- Scoop cookie dough 2 Tablespoons at a time, roll in cinnamon sugar, and place on parchment-lined, or ungreased cookie sheet with at least 2 inches between each cookie
- Bake in center of oven for 14-16 minutes until just starting to brown on the edges, but still soft in the middle