Peanut butter snickerdoodles mix two well-liked cookie flavors into one irresistible creation. Comply with my directions for completely smooth, 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 every of my greatest being pregnant cravings earlier than Ella was born. As you may’ve guessed from the identify, they’re an ideal hybrid of peanut butter cookies and snickerdoodles (I virtually referred to as them “peanutdoodles” however thought which 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 ought to be smooth 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 come back out dry and crumbly should you’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 possibly can definitely chill your dough if it appears too sticky or smooth.
- Thick, smooth texture. In the event you like skinny and crunchy cookies, attempt my butter crunch cookies as an alternative!
- Easy to make. Cream the moist components, then progressively add the dry components. As soon as your dough is cohesive, all it’s essential do is scoop, roll, bake, and revel in!
What You Want
- Peanut butter. I like utilizing creamy peanut butter, however should you like texture, crunchy peanut butter will work simply effective. I’ve been which means to do this recipe with “pure” peanut butter (the type the place the oil separates) however haven’t gotten round to it but. In the event you do, please let me know the way it works for you, however I concern it may make the cookies a bit extra dry than they need to be.
- Flour. Be very cautious to measure your flour the proper means, as over-measuring right here could make the cookies dry and crumbly.
- Cream of tartar. A traditional snickerdoodle ingredient, this provides that signature tang. In the event you’ve ever been inquisitive about what this ingredient actually is, take a look at my submit: what’s cream of tartar?
- Egg + egg yolk. Utilizing an additional yolk makes for smooth, tender peanut butter snickerdoodles. In the event you 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. Reserve it for meringues, macarons, or candied almonds should you don’t need to waste it!
- Cinnamon sugar. We’ll make our personal cinnamon sugar to roll the cookies by means of earlier than baking.
SAM’S TIP: Don’t let your butter get too smooth or melty, or your cookies will unfold an excessive amount of within the oven.
That is simply an summary of the components I used and why. For the complete recipe please scroll right down to the underside of the submit!
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 integrated.
- Whisk the dry ingredient collectively in a separate bowl, then progressively add them to the moist components. This can be a dry cookie dough, so including the dry components progressively is essential! In the event you have been so as to add them unexpectedly, your dough could be crumbly and tough to mix.
- Whisk collectively the cinnamon and sugar in a separate bowl for rolling.
- Scoop and roll the dough by means of the cinnamon sugar earlier than inserting 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 truly be barely under-baked and cooled on their baking sheets for the perfect texture; in any other case, they are going to be dry and crumbly.
Ceaselessly Requested Questions
A number of issues could cause this, together with beginning with butter that’s softened a bit an excessive amount of, including a complete additional egg as an alternative of simply the yolk, over-working the dough, or working in a very warm 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 is not going to assist the egg mistake although, you possibly can at all times attempt including extra flour however the texture of the cookie gained’t be pretty much as good appropriately).
It’s extraordinarily essential to NOT over-bake these peanut butter snickerdoodles! In fact, over-measuring the flour is simply as detrimental as common, however over-baking is the standard trigger for dry peanut butter cookies.
To keep away from this, make certain your peanut butter snickerdoodles seem barely underbaked once they come out of the oven, then enable them to complete baking exterior the oven on their cookie sheet. The bottoms ought to be pale; a golden coloration truly means they’re overdone.
You may, 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.
In the event you’re a snickerdoodle fan, I’d like to listen to how you want this peanut butter model (and take a look at !
Get pleasure from!
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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 massive egg + 1 massive 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 components) stir the flour combination into the peanut butter combination, pausing periodically to scrape the perimeters and backside of the bowl to make sure all components 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 completely by means of the cinnamon/sugar combination and place on ready baking sheet, spacing cookie dough balls a minimum of 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 could look barely underdone within the facilities and that is effective, they are going to proceed to prepare dinner as they cool. Overbaked cookies will probably be dry and crumbly (if overdone, bottoms will probably be golden brown, too, this can be a good indicator that they’re overbaked however after all it’s not potential to verify this til they’ve cooled).
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Enable cookies to chill on baking sheet for a minimum of 10 minutes earlier than rigorously eradicating to a cooling rack to chill utterly earlier than having fun with.
Notes
Storing
Enable cookies to chill utterly 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’d 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.
Diet
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 ought to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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