Cinnamon sugar and peanut butter cookies come together in these Peanut Butter Snickerdoodles – an update on a classic cookie.
If a super soft peanut butter cookie and a snickerdoodle had a baby, this cookie would be it.
Soft, peanut buttery, and full of warm cinnamon spice. These cookies are perfect with a glass of milk, your morning coffee, or just on their own.
This recipe is based on, but adapted from, this one from Two Peas and Their Pod.
You’ll need (makes 2 dozen cookies):
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar + 2 tsp cinnamon (for rolling cookies)
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter and peanut butter until combined. Add the sugars and cream until smooth. Add the egg and vanilla extract, beating until combined.
Add the dry ingredients to the mixer in a couple of batches, mixing until just combined.
In a small bowl, mix the extra sugar and cinnamon together. Bonus – swap out granulated sugar for sanding sugar, or sugar with more texture, for added crunch. Set the mixture aside momentarily.
Scoop ~2 tablespoons of dough out (with spoons or a cookie scoop), roll it into a ball, and roll the dough ball in the prepared cinnamon-sugar.
Bake 9-10 minutes, or until the cookies are golden brown around the edges and just set. Remove from the oven and allow the cookies to cool on the pan for 5 minutes before removing them to a wire rack to cool completely.
