Delicious peanut butter snickerdoodles bring the flavor of cinnamon and peanut butter to life. The soft chewy goodness of a peanut butter cookie meets the cinnamon-y flavor of a snickerdoodle for a whole new taste sensation.
Can you believe that I've never made Snickerdoodles before! I know, I know, how is that even possible?
I'm so excited about this recipe. Why? If you've been following us for a while you know that my daughter, the other half of the 2 Cookin' Mamas, has a severe gluten intolerance and needs to be on a gluten-free diet.
I have learned much from her on what people with this condition can and can't eat and we even wrote a cookbook, The Healthy and Free Cookbook, specializing in these types of recipes.
These Peanut Butter Snickerdoodle cookies are the perfect way to get your sweets with no gluten. By the way, they can be made with regular flour too!
I do cook gluten-free on occasion for my husband and me and this gave me the chance to bake a cookie I have always wanted to make - a snickerdoodle.
It also gave me another chance to cook with a gluten-free flour I love, Bob's Red Mill One to One flour. It's a fantastic gluten-free blend that bakes up just like regular all-purpose flour, on a one-to-one basis, with no added ingredients needed.
I experimented a little with the usual ingredients and wound up adding peanut butter to make these snickerdoodles a little different from the norm. I thought about adding almond butter and using almond flour too. But, with none in the house and just recovering from a hurricane, it wasn't to be. But I can see an almond version of this cookie in my future. 🙂
These peanut butter snickerdoodles are super easy to make and follow a lot of the same procedures as our gluten-free peanut butter cookies. Cream the butter, peanut butter, and sugar for several minutes until light and creamy. Add remaining ingredients to form a stiff dough.
Using a small cookie scoop or spoon form into small balls then roll them in the cinnamon-sugar mixture.
Place on cookie sheet then press down with the tines of a fork to create a criss-cross pattern on top.
Bake.
Remove from cookie sheet and cool on wire rack. You can even sprinkle a little more cinnamon sugar on top after they're baked if you like them a little sweeter.
It's hard to wait for them to cool, although no one will know if you snitch one but, if you wait, they will crisp up a bit more. Now take a bite. Peanut butter goodness, vanilla, and loads of sweet cinnamon flavor explode in your mouth - YUM!
Enjoy one or two, OK maybe three, with a glass of milk.
Try my Caramel Pecan Cookies with chocolate chips for another tasty treat.
There lots more! Take a look at the best healthy cookie recipes here on 2CM!
PEANUT BUTTER SNICKERDOODLES
Ingredients
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Cinnamon Sugar
- 4 Tablespoons sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mat.
- Using an electric mixer, cream butter, peanut butter and sugars together for 3 minutes or until smooth & creamy.
- Add eggs and vanilla and beat for another minute.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt.
- Slowly combine dry mixture with butter-sugar mixture, beating until well mixed.
- Make cinnamon sugar by combining sugar and cinnamon on a flat plate.
- Scoop cookie dough out with small cookie scoop or teaspoon. Shape into balls then roll in cinnamon sugar. Place on prepared cookie sheets.
- Press each cookie down in a criss-cross pattern with tines of a fork.
- Bake for 10-12 minutes.
- Remove immediately from cookie sheets and allow cookies to cool on wire rack. You can also sprinkle a little more cinnamon sugar on each cookie as soon as it comes out of oven. Just for that little extra flavor.
This post has been updated and was first published on September 29, 2017.
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