These snickerdoodle cookies have lots of cinnamon sugar coating and are soft and tender.
But they are also made with lots of peanut butter!
These snickerdoodle peanut butter cookies are a fun twist on an original classic. Packed with peanut butter and white chocolate chips in every bite these cookies are truly unique and truly tasty too. These are the cookies you bring to holiday cookie exchanges and parties to show off your baking skills. The subtle warmth from the spices, the creamy white chocolate, and the nutty peanut butter flavor all compliment each other so well with every bite.
Making these cinnamon peanut butter cookies is easy and fast thanks to the zero chill time required. This means you can start your prep now and within 30 minutes have a delicious cookie hot from the oven and ready to eat! Perfect for a quick and simple treat.
What are Snickerdoodles?
Snickerdoodles are classic cookies made to be soft and fluffy and are then rolled in a mixture of cinnamon sugar before being baked. Often using the cream of tartar to help get an acidic tangy goodness in every cookie. We are choosing to leave that out of these cookies because these peanut butter snickerdoodles don’t need it. They taste incredible as-is and once you try one, you’ll soon agree.
- Softened butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Peanut butter
- All-purpose flour
- Baking soda
- Heavy cream
- Cinnamon sugar
- White chocolate chips
For the exact measurements needed, please see the recipe card below.
How to Make Peanut Butter Snickerdoodle Cookies
- Preheat your oven to 375 degrees F and line your baking sheets with parchment paper before setting them aside.
- In a large bowl, beat together the butter, 1/2 cup of granulated sugar, brown sugar, and vanilla on medium speed until fluffy. This should take about 4 minutes.
- Add in the peanut butter and mix again until smooth.
- Beat in the eggs until incorporated.
- In a medium sized mixing bowl, whisk together the flour, baking soda, and salt.
- With your mixer, on low speed, carefully add the flour mixture to the butter and egg mixture, alternating with the heavy cream. You want to start and stop with the flour and do it n three batches, so add flour, cream, flour, cream, and finish with flour again.
- Stir in the white chocolate chips and mix well to combine.
- Use a cookie scoop to scoop up the dough and roll it into balls.
- Roll each ball into your cinnamon sugar blend and then place them onto the prepared baking sheets.
- Use the bottom of a glass to lightly flatten down the tops of the cookies.
- Bake in the oven for 10-12 minutes.
- Allow cooling on the pan for 5 minutes before transferring to a wire cooling rack.
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 natural peanut butter, especially if they have the oil on the top. You will not get the same consistency. These kinds of peanut butter are much wetter and will result in a goopy mess.
- Almond butter might work as a peanut-free alternative. I haven’t tested this, but if you do, let me know!
- I added the white chocolate chips 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. I recommend high quality white chocolate chips like Ghiradelli as cheaper ones when placed on top of cookie dough before baking end up coming out of the oven a shade of toasted brown.
- Invest in a cookie scoop, it really will make the scooping and rolling process go much smoother and it will ensure that your cookies will be the same size.
How long are snickerdoodle cookies good for?
These cookies will be good for about 3-5 days if kept stored in an airtight container in the fridge. I highly recommend eating them when they are freshest for the best tasting experience.
Can I freeze peanut butter cookies?
Yes, these cookies can be kept stored in an airtight container in the freezer for up to 3 months if desired. Simply pull the cookies out and let them rest on the counter until thawed. Depending on how many cookies you try to thaw at once it could be as short as just taking a few minutes to come to room temp.
- 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.
Serving Size1 cookie
Amount Per Serving Calories 144Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 107mgCarbohydrates 22gFiber 1gSugar 16gProtein 2g