Description
Delight in these soft and chewy Peanut Butter Snickerdoodles, a perfect twist on the classic cookie. Infused with creamy peanut butter and rolled in a cinnamon-sugar mixture, these cookies bake up with a irresistible flavor and texture, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar, divided
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt until fully combined. Set this mixture aside for later.
- Cream Butter and Sugars: In a standing mixer fitted with a paddle attachment, beat the softened butter, creamy peanut butter, 3/4 cup sugar, and brown sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each addition is fully incorporated for a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Avoid overmixing to maintain a tender cookie texture.
- Portion the Dough: Using a small ice cream scooper or spoon, scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly to allow for spreading.
- Form Dough Balls: Roll each portion into smooth balls using your hands to prepare for coating.
- Prepare Cinnamon Sugar: In a small bowl, mix the remaining 3/4 cup sugar with 3 tablespoons ground cinnamon to create the classic snickerdoodle coating.
- Coat Cookies: Roll each dough ball thoroughly in the cinnamon-sugar mixture, ensuring they are evenly coated for maximum flavor and a beautiful finish.
- Bake the Cookies: Place the coated dough balls on the cookie sheet and bake in the preheated oven for 13 minutes, or until they are set but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious peanut butter snickerdoodles!
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the dough to avoid tough cookies.
- Use parchment paper or a silicone baking mat for easy cookie removal.
- Store cookies in an airtight container at room temperature for up to one week.
- For a stronger peanut butter flavor, consider using natural peanut butter without added sugar.
- If you prefer a crisper cookie, extend baking time by 1-2 minutes, watching closely to avoid burning.
