Peanut Butter Snickerdoodles
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!
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:
- Peanut Butter Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Soft and Chewy Sugar Cookies
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Peanut Butter Snickerdoodles
- Total Time: 1 hour
- Yield: 12 cookies
Description
These peanut butter snickerdoodles are thick, doughy, soft and FULL of peanut butter flavor. They have everything your favorite snickerdoodle cookies have, plus peanut butter!
Ingredients
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter, room temp (or cold using the Oster HEATSOFT hand mixer)
- 2/3 cup creamy peanut butter, Jif or Skippy
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour, spooned into the cup and leveled off
- 2 tbsp granulated sugar, for coating
- 2 tsp cinnamon, for coating
- Sea salt for sprinkling, optional
Instructions
- Start by creaming together your brown sugar and butter using a hand mixer. It should resemble wet sand with no butter chunks remaining.
- Mix in the peanut butter and then the egg, vanilla, and salt.
- Lastly, mix in the flour just until the dough comes together. Don’t over mix.
- Using a 1.5oz cookie scoop, scoop your cookies onto a small tray and freeze for 30 minutes. You should get 12 cookies total.
- Preheat your oven to 350F and line a large baking sheet with parchment paper.
- Once chilled, gently roll the cookie dough balls in a bowl of the sugar and cinnamon mixture. We don’t want to smoosh those ridges on top!
- Bake for 10-12 minutes then transfer to a cooling rack. Sprinkle with a little sea salt while they’re still warm.
- Wait until they’ve cooled completely before eating. Enjoy!
- Prep Time: 50 minutes
- Cook Time: 10 minutes
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
I enjoyed these cookies. They taste a lot like a normal peanut butter cookie just softer. I personally feel that I could add some pecans for an extra umph. I love a good simple cookie though. Adding this to my recipe book!
I made these two days ago and two people said they were the best cookies they’d EVER had! Amazing texture and so delicious! I am making them again right now. Thank you!
If I use almond or coconut flour and swerve sugar substitute instead of regular sugar.. how can I go about measuring these properly?
Hi! I made these and they did not turn out very well and I’m not sure why. I used Peter Pan peanut butter, could that be why they didn’t flatten at all? They came out the same size as when I put them in. I know you said they don’t flatten much, but mine did not flatten at all. I would love to know what you think I might’ve done wrong 🙂 Yours look so delicious and I would love to make them again and fix whatever I did.
Is it me or did we forget the baking soda or powder..?