Peanut Butter Snickerdoodles
Total Time
1 hour
Prep Time
50 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
12 cookies
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter, room temp (or cold using the Oster HEATSOFT hand mixer)
- 2/3 cup creamy peanut butter, Jif or Skippy
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour, spooned into the cup and leveled off
- 2 tbsp granulated sugar, for coating
- 2 tsp cinnamon, for coating
- Sea salt for sprinkling, optional
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Preparation
Step 1
Start by creaming together your brown sugar and butter using a hand mixer. It should resemble wet sand with no butter chunks remaining.
Step 2
Mix in the peanut butter and then the egg, vanilla, and salt.
Step 3
Lastly, mix in the flour just until the dough comes together. Don’t over mix.
Step 4
Using a 1.5oz cookie scoop, scoop your cookies onto a small tray and freeze for 30 minutes. You should get 12 cookies total.
Step 5
Preheat your oven to 350F and line a large baking sheet with parchment paper.
Step 6
Once chilled, gently roll the cookie dough balls in a bowl of the sugar and cinnamon mixture. We don’t want to smoosh those ridges on top!
Step 7
Bake for 10-12 minutes then transfer to a cooling rack. Sprinkle with a little sea salt while they’re still warm.
Step 8
Wait until they’ve cooled completely before eating. Enjoy!
Step 9
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Chef's notes
Best enjoyed after they have cooled completely for a perfect doughy and soft texture.
Use creamy peanut butter like Jif or Skippy for best results. Store brands may not yield the same texture.
Refrigerating the dough helps the cookies maintain their shape during baking.
