Peanut Butter Snickerdoodles Recipes

Peanut Butter Snickerdoodles Recipes 

Snickerdoodles have long held a special place in the world of cookies. With their crackly tops, cinnamon-sugar coating, and soft, chewy bite, they’re a nostalgic favorite for many. But add a little peanut butter to the mix, and you’ve got something truly special: warm, nutty, and sweet with a whisper of cinnamon. Here are three peanut butter snickerdoodle recipes—each with its own twist—that are sure to please everyone from traditionalists to the gluten-free crowd.

1. Classic Peanut Butter Snickerdoodles

This recipe gives you the comforting blend of peanut butter and cinnamon in every bite. It’s simple, familiar, and perfect for weekday baking or sharing with friends.

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1 cup granulated sugar

1/3 cup brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

For coating:

1/4 cup sugar

2 tsp ground cinnamon

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla until combined.

In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.

Gradually mix the dry ingredients into the wet ingredients.

In a small bowl, combine the coating sugar and cinnamon.

Scoop dough into 1-tablespoon-sized balls and roll in the cinnamon sugar mixture.

Place on the baking sheet about 2 inches apart.

Bake for 10–12 minutes until edges are set and tops are crackly.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Flavor Tip: Use a natural peanut butter for a more robust, earthy flavor and slightly chewier texture.

2. Peanut Butter Snickerdoodles with a Creamy Filling

This recipe takes things to the next level with a surprise creamy peanut butter center. It’s like a peanut butter cup wrapped in cinnamon-sugar dough—perfect for dessert tables and gifting.

Ingredients:

Cookie dough:

1/2 cup unsalted butter, softened

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

Filling:

1/2 cup peanut butter

1/4 cup powdered sugar

Coating:

1/4 cup sugar

2 tsp cinnamon

Instructions:

Make the filling first: mix peanut butter and powdered sugar until a thick paste forms. Scoop 1/2 teaspoon-sized portions and freeze them on a tray for 15–20 minutes.

Preheat the oven to 350°F (175°C).

In a large bowl, cream butter, peanut butter, and sugars until smooth.

Beat in the egg and vanilla.

Stir in flour, baking soda, cream of tartar, and salt.

Chill the dough for at least 30 minutes for easier handling.

Scoop about 1 tablespoon of cookie dough, flatten it slightly, place a frozen peanut butter center in the middle, and wrap the dough around it.

Roll in cinnamon sugar and place on a lined baking sheet.

Bake for 11–13 minutes until lightly golden.

Cool slightly before serving for a warm, gooey center.

Make It Your Own: Try mixing a teaspoon of mini chocolate chips into the filling for an extra burst of flavor.

3. Gluten-Free Peanut Butter Snickerdoodles

These cookies use almond flour and oat flour for a naturally gluten-free twist that doesn’t compromise on taste. Soft, nutty, and full of cozy cinnamon, they’re ideal for anyone with dietary restrictions—or anyone who just loves a good cookie.

Ingredients:

1/2 cup unsalted butter or coconut oil, softened

1/2 cup creamy peanut butter

1/2 cup coconut sugar or brown sugar

1/4 cup maple syrup

1 large egg

1 tsp vanilla extract

1 cup almond flour

1/2 cup oat flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

Cinnamon sugar coating:

2 tbsp coconut sugar

1 tsp cinnamon

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

In a bowl, beat together the butter (or oil), peanut butter, coconut sugar, and maple syrup.

Add the egg and vanilla and mix well.

Stir in almond flour, oat flour, baking soda, cinnamon, and salt.

Scoop the dough and roll into balls.

Coat in the cinnamon sugar mixture.

Place on the baking sheet and flatten slightly with your palm or a fork.

Bake for 10–12 minutes until the edges are firm.

Cool on the baking sheet to firm up before transferring.

Storage Tip: These cookies stay soft for days when stored in an airtight container and actually get better overnight!

Snickerdoodle Tips and Variations

For All Recipes:

Chill the dough to avoid spreading and achieve that signature snickerdoodle crackle.

Roll generously in cinnamon sugar—don’t skimp on the swirl!

If you like a slightly crisper edge, bake for an extra 1–2 minutes.

Add-Ins & Extras:

Crushed peanuts or chopped pecans for crunch

A drizzle of dark chocolate

Swap cinnamon for cardamom or pumpkin spice in the sugar mix for seasonal flair

Peanut butter snickerdoodles combine two beloved flavors—warm cinnamon and nutty peanut butter—into one chewy, nostalgic package. Whether you’re keeping it classic, stuffing them with creamy goodness, or going gluten-free, there’s a version here for every cookie lover. 

Helpful Reading 

 Low Histamine Bread Recipes 

https://www.amazon.com/Low-Histamine-Bread-Recipes-Loaves-Sensitive-ebook/dp/B0F2SNZKDR/

The Dahlia Microfarm: Starting a Profitable Backyard Flower Business 

https://www.amazon.com/Dahlia-Microfarm-Starting-Profitable-Vegetables-ebook/dp/B0F4XYPR3Z/

Lavender for Weddings and Events: Grow and Create DIY Bouquets, Decor and More 

https://www.amazon.com/Lavender-Weddings-Events-Bouquets-Flowers-ebook/dp/B0F4YSH9M3/