Peanut Butter Snickerdoodles
I love a snickerdoodle, but sometimes I want a little more going on than cinnamon and sugar. Peanut butter seemed like the obvious answer.
These are basically what happens when a classic snickerdoodle and a peanut butter cookie get together. They’re buttery and soft in the middle, with plenty of cinnamon, a little salt, and enough peanut butter to give them that unmistakable flavor without completely taking over the cookie.
I use both regular peanut butter and powdered peanut butter here. The regular peanut butter gives you richness, while the powdered version punches up the peanut flavor without adding a lot more fat. And yes, they still get the fork marks. If there isn’t a crisscross on top, is it even a peanut butter cookie?
Ingredients
2 sticks butter, softened
1 cup brown sugar
1 cup granulated sugar
3 eggs
¼ cup peanut butter
¼ cup powdered peanut butter
Splash of vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
Cinnamon sugar, for rolling
Directions
Preheat the oven to 350°F.
Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs, peanut butter, powdered peanut butter, and a good splash of vanilla. Mix until everything is smooth and well combined.
In a separate bowl, combine the flour, baking soda, sea salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, mixing just until you have a soft cookie dough.
Roll the dough into balls, then coat each one generously in cinnamon sugar. Place them on a parchment-lined baking sheet, leaving a little room between each cookie.
Using a fork, press a crisscross pattern into the top of each one. You don't need to flatten them completely—just enough to give them that classic peanut butter cookie look.
Bake for 11 minutes at 350°F. The edges should be set, but the centers can still look a little soft when they come out of the oven. Let them sit on the baking sheet for a few minutes before moving them to a cooling rack.
They’re especially good while they’re still a little warm, when the middle is soft and buttery and that cinnamon-sugar coating is doing exactly what it should.
REX | Living
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