Peanut butter snickerdoodles mix two in style cookie flavors into one irresistible creation. Observe my directions for completely comfortable, tender cookies with a crisp cinnamon sugar coating. No chilling required! Recipe features a how-to video!
Snickerdoodles With a Peanut Butter Twist
These peanut butter snickerdoodles have been one in all my largest being pregnant cravings earlier than Ella was born. As you may’ve guessed from the title, they’re an ideal hybrid of peanut butter cookies and snickerdoodles (I nearly referred to as them “peanutdoodles” however thought that may encourage a picture of a poodle-crossed pet!). With a definite peanut butter taste and a delicate tang from cream of tartar and a candy, cinnamon sugar coating, they’re completely irresistible.
These are thick cookies that needs to be comfortable and melt-in-your-mouth within the heart. Be sure you observe my directions although, as a result of it’s really easy for peanut butter cookies to return out dry and crumbly if you happen to’re not cautious!
Why You’ll Love This Recipe
- Why select one taste? This recipe combines two of the most well-liked cookie flavors into one tasty hybrid creation!
- No chilling required, although you may definitely chill your dough if it appears too sticky or comfortable.
- Thick, comfortable texture. If you happen to like skinny and crunchy cookies, attempt my butter crunch cookies as an alternative!
- Easy to make. Cream the moist elements, then step by step add the dry elements. As soon as your dough is cohesive, all you want to do is scoop, roll, bake, and luxuriate in!
What You Want
- Peanut butter. I like utilizing creamy peanut butter, however if you happen to like texture, crunchy peanut butter will work simply high-quality. I’ve been which means to do that recipe with “pure” peanut butter (the sort the place the oil separates) however haven’t gotten round to it but. If you happen to do, please let me know the way it works for you, however I concern it might make the cookies a bit extra dry than they need to be.
- Flour. Be very cautious to measure your flour the proper manner, as over-measuring right here could make the cookies dry and crumbly.
- Cream of tartar. A traditional snickerdoodle ingredient, this provides that signature tang. If you happen to’ve ever been interested by what this ingredient actually is, try my publish: what’s cream of tartar?
- Egg + egg yolk. Utilizing an additional yolk makes for comfortable, tender peanut butter snickerdoodles. If you happen to have been so as to add the egg white, your cookies would unfold an excessive amount of whereas additionally having a texture that’s too cakey. Put it aside for meringues, macarons, or candied almonds if you happen to don’t wish to waste it!
- Cinnamon sugar. We’ll make our personal cinnamon sugar to roll the cookies by earlier than baking.
SAM’S TIP: Don’t let your butter get too comfortable or melty, or your cookies will unfold an excessive amount of within the oven.
That is simply an outline of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the publish!
Easy methods to Make Peanut Butter Snickerdoodles
- Cream the butter, peanut butter, and sugars collectively. The combination ought to look creamy and clean when mixed.
- Stir within the eggs and vanilla till included.
- Whisk the dry ingredient collectively in a separate bowl, then step by step add them to the moist elements. This can be a dry cookie dough, so including the dry elements step by step is essential! If you happen to have been so as to add them suddenly, your dough can be crumbly and tough to mix.
- Whisk collectively the cinnamon and sugar in a separate bowl for rolling.
- Scoop and roll the dough by the cinnamon sugar earlier than putting on parchment lined baking sheets.
- Bake till the facilities are simply barely underdone, then take away and let cool on the baking sheet earlier than eradicating to a cooling rack.
SAM’S TIP: You should be so, so cautious to not over-bake your cookies! These peanut butter snickerdoodles ought to really be barely under-baked and cooled on their baking sheets for one of the best texture; in any other case, they are going to be dry and crumbly.
Continuously Requested Questions
A number of issues may cause this, together with beginning with butter that’s softened a bit an excessive amount of, including a complete further egg as an alternative of simply the yolk, over-working the dough, or working in a very hot kitchen.
If this occurs to you, attempt popping your dough within the fridge for a bit to see if that helps (be aware that chilling won’t assist the egg mistake although, you may at all times attempt including extra flour however the texture of the cookie gained’t be pretty much as good correctly).
It’s extraordinarily vital to NOT over-bake these peanut butter snickerdoodles! After all, over-measuring the flour is simply as detrimental as regular, however over-baking is the everyday trigger for dry peanut butter cookies.
To keep away from this, be sure that your peanut butter snickerdoodles seem barely underbaked after they come out of the oven, then enable them to complete baking outdoors the oven on their cookie sheet. The bottoms needs to be pale; a golden shade really means they’re overdone.
You’ll be able to, however there are some caveats. Cookies made with chilled dough gained’t unfold as a lot within the oven, and they are going to be very tough to scoop. Due to this, I like to recommend rolling the dough earlier than chilling. I discuss extra about this within the recipe notes beneath.
If you happen to’re a snickerdoodle fan, I’d like to listen to how you want this peanut butter model (and take a look at !
Take pleasure in!
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Peanut Butter Snickerdoodles
Servings: 28 cookies
Energy: 187kcal
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Directions
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Preheat oven to 350F (175C) and line a number of baking sheets with parchment paper. Put aside.
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In a big mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) mix butter, peanut butter, and sugars and use an electrical mixer to beat till creamy and well-combined.
1 cup (226 g) unsalted butter, ½ cup (145 g) creamy peanut butter, 1 cup (200 g) granulated sugar, ½ cup (100 g) gentle brown sugar
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Add egg, yolk, and vanilla extract and stir till well-combined.
1 giant egg + 1 giant egg yolk, ¼ teaspoon vanilla extract
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In a separate, medium-sized mixing bowl, whisk collectively flour, cream of tartar, baking soda and salt.
3 cups (375 g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¾ teaspoon desk salt
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Step by step (in 3 or 4 elements) stir the flour combination into the peanut butter combination, pausing periodically to scrape the perimeters and backside of the bowl to make sure all elements are well-combined.
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In a separate, small dish, put together the cinnamon/sugar for rolling by whisking collectively the sugar and cinnamon.
¼ cup (50 g) granulated sugar, 1 Tablespoon floor cinnamon
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Scoop dough by rounded 1 ½ Tablespoon-sized scoops (about 36g) and roll between your palms to kind a clean ball. Roll totally by the cinnamon/sugar combination and place on ready baking sheet, spacing cookie dough balls at the least 2” aside. Preserve dough lined because it rests on the counter between batches.
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Switch baking sheet to heart rack of 350F (175C) preheated oven and bake for 8-10 minutes. Don’t overbake cookies, they might look barely underdone within the facilities and that is high-quality, they’ll proceed to cook dinner as they cool. Overbaked cookies will probably be dry and crumbly (if overdone, bottoms will probably be golden brown, too, it is a good indicator that they’re overbaked however in fact it’s not potential to verify this til they’ve cooled).
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Enable cookies to chill on baking sheet for at the least 10 minutes earlier than rigorously eradicating to a cooling rack to chill fully earlier than having fun with.
Notes
Storing
Enable cookies to chill fully then retailer in an hermetic container at room temperature for as much as 5 days.
Cookie dough – making upfront
Cookie dough could also be made as much as 3 days upfront and lined and refrigerated BUT be aware that the cookies might not unfold as a lot and the dough will probably be fairly tough to scoop. I might advocate scooping the dough and rolling it and storing it in an hermetic container within the fridge reasonably than leaving it within the bowl, be aware the cookies might not unfold fairly as a lot.
Vitamin
Serving: 1cookie | Energy: 187kcal | Carbohydrates: 24g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 24mg | Sodium: 124mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 213IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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