Peanut Butter Snickerdoodles – Sugar Spun Run
Peanut butter snickerdoodles mix two fashionable cookie flavors into one irresistible creation. Observe my directions for completely comfortable, tender cookies with a crisp cinnamon sugar coating. No chilling required! Recipe features a how-to video!
Snickerdoodles With a Peanut Butter Twist
These peanut butter snickerdoodles had been one in every of my greatest being pregnant cravings earlier than Ella was born. As you would possibly’ve guessed from the identify, they’re an ideal hybrid of peanut butter cookies and snickerdoodles (I nearly known as them “peanutdoodles” however thought that may encourage a picture of a poodle-crossed pet!). With a definite peanut butter taste and a delicate tang from cream of tartar and a candy, cinnamon sugar coating, they’re completely irresistible.
These are thick cookies that ought to be comfortable and melt-in-your-mouth within the middle. Be sure to comply with my directions although, as a result of it’s really easy for peanut butter cookies to return out dry and crumbly should you’re not cautious!
Why You’ll Love This Recipe
- Why select one taste? This recipe combines two of the preferred cookie flavors into one tasty hybrid creation!
- No chilling required, although you possibly can definitely chill your dough if it appears too sticky or comfortable.
- Thick, comfortable texture. For those who like skinny and crunchy cookies, strive my butter crunch cookies as an alternative!
- Easy to make. Cream the moist components, then progressively add the dry components. As soon as your dough is cohesive, all you’ll want to do is scoop, roll, bake, and revel in!
What You Want
- Peanut butter. I like utilizing creamy peanut butter, however should you like texture, crunchy peanut butter will work simply advantageous. I’ve been that means to do that recipe with “pure” peanut butter (the type the place the oil separates) however haven’t gotten round to it but. For those who do, please let me know the way it works for you, however I concern it might make the cookies a bit extra dry than they need to be.
- Flour. Be very cautious to measure your flour the best method, as over-measuring right here could make the cookies dry and crumbly.
- Cream of tartar. A basic snickerdoodle ingredient, this provides that signature tang. For those who’ve ever been inquisitive about what this ingredient actually is, try my submit: what’s cream of tartar?
- Egg + egg yolk. Utilizing an additional yolk makes for comfortable, tender peanut butter snickerdoodles. For those who had been so as to add the egg white, your cookies would unfold an excessive amount of whereas additionally having a texture that’s too cakey. Put it aside for meringues, macarons, or candied almonds should you don’t wish to waste it!
- Cinnamon sugar. We’ll make our personal cinnamon sugar to roll the cookies by means of earlier than baking.
SAM’S TIP: Don’t let your butter get too comfortable or melty, or your cookies will unfold an excessive amount of within the oven.
That is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the underside of the submit!
The best way to Make Peanut Butter Snickerdoodles
- Cream the butter, peanut butter, and sugars collectively. The combination ought to look creamy and easy when mixed.
- Stir within the eggs and vanilla till included.
- Whisk the dry ingredient collectively in a separate bowl, then progressively add them to the moist components. It is a dry cookie dough, so including the dry components progressively is essential! For those who had been so as to add them unexpectedly, your dough can be crumbly and tough to mix.
- Whisk collectively the cinnamon and sugar in a separate bowl for rolling.
- Scoop and roll the dough by means of the cinnamon sugar earlier than putting on parchment lined baking sheets.
- Bake till the facilities are simply barely underdone, then take away and let cool on the baking sheet earlier than eradicating to a cooling rack.
SAM’S TIP: You should be so, so cautious to not over-bake your cookies! These peanut butter snickerdoodles ought to really be barely under-baked and cooled on their baking sheets for the perfect texture; in any other case, they are going to be dry and crumbly.
Ceaselessly Requested Questions
A number of issues could cause this, together with beginning with butter that’s softened a bit an excessive amount of, including an entire further egg as an alternative of simply the yolk, over-working the dough, or working in a very hot kitchen.
If this occurs to you, strive popping your dough within the fridge for a bit to see if that helps (observe that chilling is not going to assist the egg mistake although, you possibly can all the time strive including extra flour however the texture of the cookie received’t be pretty much as good appropriately).
It’s extraordinarily necessary to NOT over-bake these peanut butter snickerdoodles! After all, over-measuring the flour is simply as detrimental as normal, however over-baking is the standard trigger for dry peanut butter cookies.
To keep away from this, be sure your peanut butter snickerdoodles seem barely underbaked once they come out of the oven, then enable them to complete baking outdoors the oven on their cookie sheet. The bottoms ought to be pale; a golden coloration really means they’re overdone.
You may, however there are some caveats. Cookies made with chilled dough received’t unfold as a lot within the oven, and they are going to be very tough to scoop. Due to this, I like to recommend rolling the dough earlier than chilling. I discuss extra about this within the recipe notes beneath.
For those who’re a snickerdoodle fan, I’d like to listen to how you want this peanut butter model (and take a look at !
Take pleasure in!
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Peanut Butter Snickerdoodles
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Servings: 28 cookies
Energy: 187kcal
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Directions
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Preheat oven to 350F (175C) and line a number of baking sheets with parchment paper. Put aside.
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In a big mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) mix butter, peanut butter, and sugars and use an electrical mixer to beat till creamy and well-combined.
1 cup (226 g) unsalted butter, ½ cup (145 g) creamy peanut butter, 1 cup (200 g) granulated sugar, ½ cup (100 g) gentle brown sugar
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Add egg, yolk, and vanilla extract and stir till well-combined.
1 massive egg + 1 massive egg yolk, ¼ teaspoon vanilla extract
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In a separate, medium-sized mixing bowl, whisk collectively flour, cream of tartar, baking soda and salt.
3 cups (375 g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¾ teaspoon desk salt
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Regularly (in 3 or 4 elements) stir the flour combination into the peanut butter combination, pausing periodically to scrape the edges and backside of the bowl to make sure all components are well-combined.
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In a separate, small dish, put together the cinnamon/sugar for rolling by whisking collectively the sugar and cinnamon.
¼ cup (50 g) granulated sugar, 1 Tablespoon floor cinnamon
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Scoop dough by rounded 1 ½ Tablespoon-sized scoops (about 36g) and roll between your palms to kind a easy ball. Roll completely by means of the cinnamon/sugar combination and place on ready baking sheet, spacing cookie dough balls a minimum of 2” aside. Maintain dough coated because it rests on the counter between batches.
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Switch baking sheet to middle rack of 350F (175C) preheated oven and bake for 8-10 minutes. Don’t overbake cookies, they could look barely underdone within the facilities and that is advantageous, they are going to proceed to cook dinner as they cool. Overbaked cookies shall be dry and crumbly (if overdone, bottoms shall be golden brown, too, it is a good indicator that they’re overbaked however in fact it’s not potential to examine this til they’ve cooled).
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Enable cookies to chill on baking sheet for a minimum of 10 minutes earlier than fastidiously eradicating to a cooling rack to chill utterly earlier than having fun with.
Notes
Storing
Enable cookies to chill utterly then retailer in an hermetic container at room temperature for as much as 5 days.
Cookie dough – making prematurely
Cookie dough could also be made as much as 3 days prematurely and coated and refrigerated BUT observe that the cookies might not unfold as a lot and the dough shall be fairly tough to scoop. I’d advocate scooping the dough and rolling it and storing it in an hermetic container within the fridge quite than leaving it within the bowl, observe the cookies might not unfold fairly as a lot.
Diet
Serving: 1cookie | Energy: 187kcal | Carbohydrates: 24g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 24mg | Sodium: 124mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 213IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
Dietary data is predicated on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
