Peanut Butter Snickerdoodles



Recipe Information

Total Time: 

25 minutes; 15 minutes active


32 cookies

Snickerdoodles and peanut butter cookies converge in this out-of-this-world mashup.


  • 1 stick butter, softened
  • 1 1/4 cups light brown sugar
  • 1 cup crunchy peanut butter
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar, preferably turbinado (raw) sugar
  • 1 tablespoon cinnamon


  1. Preheat the oven to 375°F. Line two sheet pans with parchment paper and reserve.
  2. In a stand mixer fitted with the batter paddle, or in a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 2 minutes. Add the peanut butter and beat to mix; scrape the bowl. Add the vanilla and egg and beat until smooth.
  3. In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed.
  4. In a medium bowl, mix the sugar and cinnamon and reserve.
  5. Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, and then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the balls are on the pan, use a fork to gently flatten each one, making a fork mark across the top.
  6. Bake for 9-10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature.

Serving Suggestion

Any warm beverage will go well with these cookies on a cold winter afternoon. Settle in with a plate of snickerdoodles and a cup of coffee or tea, hot chocolate or warm cider.

Nutritional Information

120 calories, 7 g. fat, 15 mg. cholesterol, 125 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 3 g. protein