Easy Peanut Butter Snickerdoodles
Soft-in-the-middle peanut butter snickerdoodles rolled in cozy cinnamon sugar. Simple dough, big flavor, perfect with milk.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main 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
Instructions
Preparation Steps
- Heat oven to 350°F.
- Line two baking sheets with parchment.
- Whisk flour, baking soda, baking powder, and salt.
- Beat butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Mix in egg, vanilla, and milk.
- Stir in dry ingredients just until combined.
- Chill dough 20 minutes for easier rolling.
- Combine coating sugar, cinnamon, and a pinch of nutmeg.
- Scoop 1½-tablespoon portions; roll into balls.
- Toss balls in cinnamon sugar to coat.
- Arrange on sheets, spaced 2 inches apart.
- Gently flatten tops with your fingers.
- Bake 9 to 11 minutes, until edges set.
- Cool 5 minutes, then move to racks.
Notes
Want extra peanut crunch? Swap creamy for crunchy peanut butter. No nutmeg? Use pumpkin pie spice or skip it. To make them chewier, chill 45 minutes. Prefer gluten-free? Use a 1:1 baking blend and add 1 extra tablespoon milk if the dough feels dry.