Alright, now I know what you might think.
“Wow, two Snickerdoodle recipes in a row? She must be in a real butter rut”
Welp, ladies and gentlemen, YA WRONG (/kinda right) Snickerdoodles are, after all, my favorite cookie of all time. And I do make them…. A lot. But this time, it’s not just because I could think of nothing else to create. This time, I WAS CHALLENEGED.
Yes, after seeing my last creation, a friend of mine asked me to make him a batch of peanut butter snickerdoodles. My initial reaction was a giant “No thank you”. Peanut butter, though one of my favorite things on this planet, is not my favorite baking item. I had never made a peanut butter cookie I liked. The texture was always a little…off. Like, porous, and I don’t like a “porous” cookie. And he told me he’d never had success with a recipe (continued foreboding) either but, I took to the internet and began to hunt for a peanut butter snickerdoodle recipe that could maybe make me fall in love.
Well, I didn’t find one, not a single one. In fact, if you follow my personal account (@lynk_nation) I actually went off on a tangent about this and hosted my first unintentional “Emily’s Critical Baking Show”. In where I ripped apart other cookie recipes and personally slammed myself for my first batch being somewhat subpar. Which I gotta say, was pretty fun, and which lead to this new peanut butter snickerdoodle recipe!
As with my last recipe, this cookie dough requires fridge time, high baking temp, quick bake time, and time cooling on the hot baking sheet before transferring to a cooling rack. And I mean quick baking time. I live at 4,500 ft elevation and this cookie took only 6 minutes to bake, with a 5 minute resting time. Almost a 50/50 bake-to-rest. You can fiddle with this. I did two test cookies before I found a bake time that didn’t completely dry out my batch (stinkin peanut butter messing with the world) But I hope you enjoy this rendition of the classic, and don’t forget to check out my original snickerdoodle recipe on the blog!
Peanut Butter Snickerdoodle
1 stick unsalted butter (or ½ cup, room temperature)
¾ cup creamy peanutbutter
¾ cup granulated sugar
½ cup brown sugar
1 tablespoon Vanilla
2 cups all-purpose flour
1 ¼ teaspoon cream of tartar
½ teaspoon baking soda
½ tsp salt
3 Tablespoons sugar
2 Tablespoons cinnamon
Preheat Oven to 400
- In a medium size bowl, combine dry ingredients (flour, cream of tartar, baking soda, salt) set aside.
- In a large bowl or stand up mixer, combine butter, sugar, brown sugar, and peanut butter. Mix until texture is light and fluffy. Add eggs and vanilla and beat until well combined.
- Add dry ingredients to wet in small portions, making sure you scrape down sides, to ensure a smooth and consistent cookie. Place in fridge for 20-30 mins. While chilling, combine 3 Tablespoons sugar and 2 Tablespoons cinnamon in small bowl. This will be for rolling your cookies.
- Once cookies have chilled, roll into 1 inch balls. Place cookie dough balls in the rolling sugar and coat. Space evenly on baking sheet, allowing room between each cookie (about 2 inches)
- Bake in oven for 6-7 minutes. Cookies should look crispy on the outside and under-baked on the inside. Remove from oven and allow cookies to rest on hot baking sheet for 5 minutes. Move to cooling rack. Enjoy