If you are looking for the best peanut butter snickerdoodles, this is the recipe you need. The perfect snickerdoodles with the combination of peanut butter, you will get a lot of oohs and ahhs over this cookie recipe.
Peanut Butter Snickerdoodles
Snickerdoodles are a classic cookie. Oftentimes made for Christmas, people love snickerdoodles. When you add peanut butter to this already delicious cookie, and you have an amazing cookie recipe that everyone is going to love.
How To Store Peanut Butter Snickerdoodles
When you make these cookies, you want to make sure you are storing them properly. The most important part of storing these cookies is to make sure they are in an airtight container or freezer bag. You want to make sure the cookies are protected from being exposed to the air. The air will make these cookies taste stale. This will make the cookies go bad before they should.
How Long Do These Homemade Cookies Last
When you make these homemade cookies, you can count on them staying good for about 2 weeks when they are stored properly. If you do not think that you will finish the cookies before they go bad, you can also freeze the cookies.
How to make peanut butter snickerdoodles
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup creamy butter
- 1/2 cup unsalted sweet cream butter, softened
- 1 1/2 cups sugar divided
- 1/2 cup brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 3 tbsp ground cinnamon
Directions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper
- In a medium bowl, mix until combined the flour, baking powder, and salt; set aside
- In a standing mixer, beat together the butter, peanut butter, 3/4 C sugar, brown sugar, eggs and vanilla until light and fluffy
- Gradually beat in the dry ingredients until dough forms
- Using a small ice cream scooper, scoop dough into 2 tbsp scoops onto the cookie sheet
- Roll into balls
- In a small bowl, mix together the remaining 3/4 C sugar and 3 tbsp ground cinnamon
- Roll each ball in the cinnamon-sugar mixture
- Place cookie dough balls onto the cookie sheet and bake for 13 minutes
- Allow to cool before enjoying!
How to Freeze Peanut Butter Snickerdoodles
When it comes to freezing cookies there are 2 ways you can do it. You can freeze the finished cookies. You will want to put the cookies into an airtight container or freezer bag. Another way to freeze cookies is to freeze the cookie dough. There are 2 ways to freeze the cookie dough. You can freeze the cookie dough as a batch, or you can freeze the cookies as cookie dough balls so that you can take the cookies out and bake them whenever you want. When freezing cookie dough balls, you can scoop the cookies like you would if you are baking them but put them on a cookie sheet or plate then freeze them. Once the balls are frozen, you want to move them to a freezer bag or airtight container. This makes it so that the cookie dough balls do not freeze together and you can take as many or as few cookies out to bake as you want.
When you are ready to bake the cookies, take them from the bag and bake them as you would normally. You want to remove the cookie dough before you let it thaw or the cookies will be stuck together.
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Peanut Butter Snickerdoodles Recipe
Course: Snacks12
servings10
minutes15
minutesIf you are looking for the best peanut butter snickerdoodles, this is the recipe you need. The perfect snickerdoodles with the combination of peanut butter, you will get a lot of oohs and ahhs over this cookie recipe.
Ingredients
2 cups flour
2 tsp baking powder
1/4 tsp kosher salt
1/2 cup creamy butter
1/2 cup unsalted sweet cream butter, softened
1 1/2 cups sugar divided
1/2 cup brown sugar
2 large eggs
1 tbsp pure vanilla extract
3 tbsp ground cinnamon
Directions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper
- In a medium bowl, mix until combined the flour, baking powder, and salt; set aside
- In a standing mixer, beat together the butter, peanut butter, 3/4 C sugar, brown sugar, eggs and vanilla until light and fluffy
- Gradually beat in the dry ingredients until dough forms
- Using a small ice cream scooper, scoop dough into 2 tbsp scoops onto the cookie sheet
- Roll into balls
- In a small bowl, mix together the remaining 3/4 C sugar and 3 tbsp ground cinnamon
- Roll each ball in the cinnamon-sugar mixture
- Place cookie dough balls onto the cookie sheet and bake for 13 minutes
- Allow to cool before enjoying!
1 Comment
Oh my ♥. They look delicious! Quite simple to do too, thanks for the recipe