Name: Easy Peanut Butter Snickerdoodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: ½ cup unsalted butter, softened; ¾ cup creamy peanut butter; ⅔ cup granulated sugar; ½ cup light brown sugar, packed; 1 large egg; 2 tsp vanilla extract; 1 tbsp milk; 1 ¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp fine sea salt; ½ cup granulated sugar (for coating); 1 ½ tsp ground cinnamon (for coating); ⅛ tsp ground nutmeg (optional, for coating)

Here’s the chewy-soft, cinnamon-sparkly cookie mashup you didn’t know you needed: snickerdoodles meet peanut butter in one glorious bowl. These are warm, tender, crinkly-edged cookies rolled in cinnamon sugar, with the salty-nutty vibe of classic PB cookies. They bake up in about 10 minutes, smell like a candle I’d 100% buy, and the dough can be baked right away or chilled if you want extra puffy centers. Low effort, big payoff, and they stay soft for days—if they last that long.

My husband has a sixth sense for when these come out of the oven. He just drifts into the kitchen like a cartoon character following a pie scent. The little one loves the cinnamon-sugar roll—tiny hands absolutely coated, sugar on the floor, zero regrets. These have become our last-minute “we promised cookies to the neighbors” recipe because it’s one bowl, zero drama, and always hits.

Why You’ll Love This Easy Peanut Butter Snickerdoodles

– Snickerdoodle soul, peanut butter heart. Cozy cinnamon sugar outside, buttery PB chew inside.
– One bowl. No mixer required if your butter’s soft and your forearms are feeling brave.
– Bake now or chill later. Both work—chilled dough = thicker cookies, unchilled = more crackly edges.
– Not too sweet. The cinnamon sugar does the heavy lifting, so the cookie stays balanced.
– Pantry hero. Nothing fancy. You probably have everything already.

How to Make It

Okay, grab a big bowl. We’re going classic snickerdoodle energy with peanut butter swagger. Soften 1/2 cup unsalted butter and stir it with 1 cup creamy peanut butter till it looks smooth and glossy. Now dump in 1 cup granulated sugar and 1/2 cup packed brown sugar and beat it like you mean it (a whisk or sturdy spatula works; a mixer is faster). Add 1 large egg, 1 extra yolk (for chew), and 2 teaspoons vanilla. Smells like childhood.

In goes the dry team: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt. Stir just until it turns into a soft dough—if it’s a little thick or crumbly, splash in 1–2 tablespoons milk to bring it together. Don’t over-mix. That’s where tough cookies are born.

Mix 1/2 cup sugar with 2 teaspoons cinnamon in a shallow bowl. Scoop dough into 1 1/2-tablespoon balls (a medium cookie scoop is the dream), roll them in the cinnamon sugar, and set them on a parchment-lined sheet, about 2 inches apart. If you want extra puffy middles, chill the tray 20–30 minutes. If you want immediate gratification, straight to the oven is fine.

Bake at 350°F (175°C) for 9–11 minutes. They’ll look a little soft in the center and that’s correct. Bang the pan once on the counter (for those cute crinkles), then let them sit 5 minutes before transferring to a rack. Yield: about 22–24 cookies, depending on how generous your scoops are and how many “quality control” bites you take.

Ingredient Notes

– Peanut butter: Creamy, shelf-stable PB (like Jif/Skippy) gives the best structure. Natural PB works, but stir it very well and expect slightly crumblier dough.
– Butter: Unsalted and soft, almost bendy. If it’s melted, the dough spreads more—but hey, thinner cookies are still delicious.
– Sugar: White for sparkly edges, brown for plush centers. You can lean either way; I like 1 cup white + 1/2 cup brown in the dough.
– Egg + extra yolk: The secret to chew. If you skip the yolk, still good—just a touch less fudgy.
– Flour: All-purpose, measured with the spoon-and-level method. Heavy-handed scoops = dry cookies. Been there.
– Baking soda + baking powder: This duo gives lift and spread. If you only have soda, still works—cookies just spread a smidge more.
– Cinnamon sugar: 1/2 cup sugar + 2 teaspoons cinnamon. Don’t skimp; it’s the snickerdoodle magic.
– Milk (optional): A tablespoon or two can rescue a too-stiff dough. Add slowly so you don’t end up sticky.

Recipe Steps

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. Cream butter and peanut butter until smooth; beat in granulated sugar and brown sugar.
3. Whisk in egg, extra yolk, and vanilla until glossy.
4. Stir together flour, baking soda, baking powder, and salt; fold into the wet mix just until combined (add 1–2 tablespoons milk if dough seems dry).
5. Mix cinnamon and sugar in a shallow bowl; scoop dough into 1 1/2-tablespoon balls and roll in cinnamon sugar.
6. Bake 9–11 minutes until edges are set and centers look soft; bang pan once, cool 5 minutes, then transfer to a rack.

What to Serve It With

– An ice-cold glass of milk (or oat milk if that’s your lane).
– Coffee for breakfast cookie people. I see you.
– Vanilla ice cream—smash a warm cookie on top and call it dessert.
– Sliced apples on the side for that PB vibes-on-vibes moment.

Tips & Mistakes

– Chill for extra puff. No chill = crinklier edges. Both are right.
– Don’t overbake. Pull when the centers still look a little soft; they set on the sheet.
– Use fresh cinnamon. Old spice tastes like dust. Fresh cinnamon makes the whole kitchen sing.
– Trouble with spread? Chill the dough 20–30 minutes or add 1–2 tablespoons more flour.
– Using natural PB? Stir it like your rent depends on it. Pockets of oil = greasy cookies.

Storage Tips

Room temp: Slide cookies into an airtight container with a slice of bread to keep them soft for 3–4 days. Fridge: Not necessary, but cold cookies are surprisingly excellent with coffee. Freezer: Freeze baked cookies up to 2 months (thaw on the counter) or freeze scooped dough balls, then bake from frozen at 350°F adding 1–2 minutes. Breakfast cookie? Absolutely. Zero shame—there’s protein in there.

Variations and Substitutions

– Natural peanut butter: Works, just a touch crumblier. Add 1 tablespoon extra flour if it’s too loose, or chill.
– Almond butter: Lovely and a bit softer. Sunflower butter: Nut-free, but may green slightly from baking—totally safe.
– Sugar swaps: Use coconut sugar for all or part of the white sugar. Honey/maple make dough stickier—reduce by 2–3 tablespoons and add 2–3 tablespoons extra flour.
– Gluten-free: A 1:1 baking gluten-free flour blend works well; expect slightly less spread.
– Spice it up: Add a pinch of cardamom or nutmeg to the cinnamon sugar. Very bakery-ish.
– Chocolate: Roll in cinnamon sugar, then stud tops with a few mini chips before baking. Chaos, but good.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Use a 1:1 gluten-free baking flour and keep the dough slightly chilled for best shape. Still chewy, still dreamy.

Do I have to chill the dough?

Nope. Bake right away for crinkly edges. Chill 20–30 minutes if you want thicker, puffier centers. I do it when I remember… which is not always.

Can I use natural peanut butter?

Yep—just stir it super well so there’s no oil slick. The dough may be softer; chill a bit or add a tablespoon of flour if needed. Still great.

How sweet are these? Can I tone it down?

You can. Reduce the dough sugar by 2–3 tablespoons or use part coconut sugar. Or roll lighter in the cinnamon sugar. Still delicious, promise.

What if I skip the cinnamon sugar?

You’ll have a solid peanut butter cookie, but it won’t be a snickerdoodle vibe. If you’re out of cinnamon, roll in plain sugar or do a quick sprinkle of turbinado for crunch.

Easy Peanut Butter Snickerdoodles