These Peanut Butter Snickerdoodles are a cross between a classic sugar cookie and a traditional peanut butter cookie, for a cookie that delivers the best of both in every bite. The cookies start with a peanut butter cookie dough that, like most snickerdoodles, is leavened with a blend of cream of tartar and baking soda. Each ball of dough is rolled in cinnamon sugar before baking to give it a crisp, spicy crust. The combination of peanut butter and cinnamon is delicious and addicting!!
These cookies are very soft when they come out of the oven. They should be just set on the outside edge, but not set in the center. Leave the cookies to cool completely on the baking sheet before moving them. If you overbake the cookies, they will be a little bit dry and won’t have the same chewy, snickerdoodley texture that they should have. When perfectly baked, the cookies are just slightly crisp on the outside and have a chewy, tender center. They have a good peanut butter flavor, but if you want even more, simply sandwich them together with a smear of creamy peanut butter.
I find that these cookies are at their best the day after they have been baked. Not only are they just the right consistency, but the flavors of the cinnamon and peanut butter will have blended nicely. Store leftover cookies in an airtight container. Leftover cookies will keep for a couple of days after baking. This recipe makes a relatively small batch, but it can be doubled if you want cookies for a big group or a party.
Peanut Butter Snickerdoodles
1 1/4 cups all purpose flour
1/2 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1/2 cup smooth peanut butter (national brand)
1/2 tsp vanilla extract
1/3 cup sugar
2 tsp ground cinnamon
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, peanut butter and vanilla extract. Gradually blend in the dry ingredients until the dough comes together and no streaks of flour remain visible.
In a small bowl, stir together sugar and cinnamon for topping. Pour sugar mixture into a shallow bowl or plate.
Shape the cookie dough into 1-inch balls, rolling them between the palms of your hands to smooth them, then roll them completely in the sugar mixture. Arrange cookie dough onto prepared baking sheet, leaving at least 2 inches of room between the cookies to allow for spread.
Bake for 11-13 minutes, until the cookies are just set on the outside edge. Do not overbake. Allow cookies to cool completely on the baking sheet, then transfer to a wire rack until ready to serve or store.
Makes about 30 cookies.