Description
A delightful twist on the classic snickerdoodle cookie, featuring a rich peanut butter flavor and a sweet cinnamon sugar coating.
Ingredients
Scale
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup chopped peanuts
- 1/3 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Add egg, peanut butter, and vanilla extract. Mix until combined.
- Gradually add the flour mixture, mixing until the dough forms. Fold in chopped peanuts.
- Cover the dough and refrigerate for at least 3 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll tablespoon-sized balls of dough and coat in a mixture of granulated sugar and ground cinnamon.
- Place on baking sheets, spaced three inches apart.
- Bake for 11 to 12 minutes until edges are set and lightly browned. Let cool for 10 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week. They freeze well for later enjoyment.
- Prep Time: 180 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cookies, snickerdoodles, peanut butter, dessert, baking