These snickerdoodle cookies are made just like any other snickerdoodles, they have lots of cinnamon sugar coating and they are soft and tender. But they are are also made with lots of peanut butter!
Snickerdoodle Cookies Are A Classic
I remember making these snickerdoodle cookies with my youngest daughter She was always my baking assistant. That girl could crack an egg like nobody’s business, she was an expert; at least when it came to the eggs that didn’t land on the floor.
My daughter was also very good at adding my pre-measured ingredients. Her favorite ingredient to add is the chocolate chips. I usually gave her a little pile to sample before we stirred the chips into the batter. It was a simple thing but it kept her happy and busy.
Then it was time to roll out the cookies. My daughter would take the tiniest amount of dough and roll the cookies into the size of a marble. She was always so proud of what she had done, I never had the heart to correct her. The cookies were going to eat the same no matter how big or small they were.
We don’t seem to have time to bake together anymore. We have made A snickerdoodle Apple Slab Pie and Snickerdoodle Poke Cake, but mostly I find that when we do bake together, she is easily distracted by friends or other things. At least I have this memory. And I hope she has my love of baking.
Notes About Snickerdoodle Cookies
Baking is a great thing to do with your loved ones. If you want to try these snickerdoodles with someone you love, here are a few tips.
Do not use the natural peanut butters, especially if they have the oil on the top. You will not get the same consistency.
I added the white chocolate into my dough, but for better presentation, you could place the chips on the cookies just before baking. Although, the cookies would taste great without chocolate chips as well.
Invest in a cookie scoop, it really will make the scooping and rolling process go much smoother and ensures that your cookies will be the same size.
More Peanut Butter Cookies
- 1/4 cup butter, softened
- 3/4 cup sugar, divided
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 1 egg
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- 1/4 cup cinnamon sugar (1/4 cups sugar and 1 tablespoon cinnamon)
- 1 cup white chocolate chips
- Preheat oven to 350. Line baking sheets with parchment paper and set aside.
- In a large bowl, beat butter, 1/2 cup sugar, brown sugar and vanilla on medium speed until fluffy, about 4 minutes. Add peanut butter, mixing until smooth. Beat in eggs.
- In a medium bowl, whisk together flour, baking soda, and salt. With the mixer on low, carefully mix in flour mixture in three batches, alternating with the cream. Stir in chocolate chips. Mix well to combine.
- Using a cookie scoop, scoop up dough and roll into balls. Roll each ball in cinnamon sugar. Flatten each cookie with a small glass dipped in sugar. Bake for 10-12 minutes. Let cookies cool on pans for 5 minutes before transferring to wire racks.
- Makes about 36 cookies.
Nutrition InformationYield 36 Serving Size 1 cookie
Amount Per Serving Calories 144Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 107mgCarbohydrates 22gFiber 1gSugar 16gProtein 2g