Yep, that’s right. A peanut butter cookie and a snickerdoodle cookie all in one! These peanut butter snickerdoodles are thick, soft, rich, and seriously SO peanut buttery and cinnamony. I know, my adjectives are on point. The best part? No need to wait for room temperature butter and no need to refrigerate them for hours and hours. You can bake these in a snap!

This post is sponsored by Oster but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!

a bite taken from a peanut butter snickerdoodle cookie

Working with cold butter when making peanut butter snickerdoodle cookies

I don’t know about you but 9 out of 10 times, I forget to leave the butter out. Working with room temperature butter is best for making cookies because it creams well with the sugar to make a deliciously smooth and soft cookie.

So when I do forget, I like to use my Oster hand mixer with HEATSOFT technology. It blows a very gentle heat into your bowl WHILE mixing to soften the butter 12x faster! As you mix, the butter becomes softer and softer so you can get that perfect texture.

It’s especially important to use room temperature butter for this recipe because of the butter to sugar ratio.

For these peanut butter snickerdoodles, there isn’t enough butter during the creaming process to easily blend the two together. That’s why the Oster HEATSOFT mixer comes in handy for these cookies! Plus, how pretty is it??

How to bake thick peanut butter cookies

When I imagined these cookies, I wanted them to be tall and thick – almost like biting into a ball of cookie dough! I was definitely inspired by Ovenly’s peanut butter cookies because they look so mouthwatering.

The trick to getting these tall cookies is to use a cookie scoop and to freeze the dough before baking. The cookie scoop helps to create those ridges on top and freezing makes sure they stay that way when baking.

For this recipe, I used a 1.5oz cookie scoop which made 12 cookies exactly. Simply scoop them onto a tray lined with parchment paper and freeze for 30 minutes. Freezing allows the cookies to stay soft in the middle when baked.

After they’ve had time to chill, this is when you roll them in the cinnamon sugar mixture. Doing this when they’re cold ensures the cookies keep their shape.

Roll and bake in a 350F oven for 10-12 minutes. Since they spread very little, you can place up to 9 cookies on a large baking sheet.

Let them cool completely to achieve that perfect doughy and soft texture in the middle!

What is the best peanut butter to bake with?

I’ve learned this the hard way! But the type and brand of peanut butter you use makes a HUGE difference.

The type you want to go for is CREAMY peanut butter, not natural. Natural is too soft and can cause oil separation.

You may not know this, but the brand also matters. I’ve tried baking with store brand peanut butter before and it just isn’t the same. I even tried it on these cookies and they turned out way too soft.

Store brand peanut butter tends to be a bit thinner. That’s why you want to go for Jif or Skippy. It’s thicker, creamier, more flavorful, and bakes perfectly. This goes for any recipe, not just these peanut butter snickerdoodles!

For more of my FAVORITE cookie recipes, check out my:

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