Get ready to experience cookie perfection that will make your taste buds dance with joy! These Peanut Butter Snickerdoodle Cookies are not just another ordinary treat – they're a magical fusion of creamy peanut butter and classic cinnamon-sugar goodness that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies promise to deliver melt-in-your-mouth deliciousness that'll become an instant family favorite. Prepare to transform your kitchen into a bakery of pure bliss!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon (for coating)
- ½ cup granulated sugar (for coating)
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour and baking soda until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- In a small bowl, mix the cinnamon and ½ cup granulated sugar for the cookie coating.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Gently press down on each cookie ball with the bottom of a glass to slightly flatten, creating a uniform thickness.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Ensure your butter and peanut butter are at room temperature for the smoothest, most well-incorporated dough.
- Don't overmix the dough – this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- For extra richness, use high-quality, creamy peanut butter.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
- For gift-giving, these cookies freeze beautifully for up to 3 months when stored in a freezer-safe container.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
