Learn how to Make Crispy Peanut Butter Snickerdoodles: Simple & Scrumptious

My peanut butter snickerdoodles are a delicious take off of the classic recipe with that chewy, crisper texture complimented by cinnamon and sugar. I added cinnamon in the cookie dough as well as the topping that elevated the taste even more.

What Makes These Crispy Snickerdoodles Special

1. Flavor: The combination of peanut butter adds a delightful twist to the cinnamon and sugar for an unbelievable scrumptious taste.
2. Ease: This peanut butter snickerdoodle recipe is so easy that you will hardly believe it. This is a one mixing bowl cookie recipe. The reason it is so simple is because there is less creaming involved, which saves time and baking effort. Furthermore, this cookie dough is workable and easy to handle.
3. Shaping: After rolling the cookie dough into small balls using heaping teaspoons followed by coating them with the topping, you’ll press these snickerdoodles down with a fork. This helps provide additional crispness to these wonderful cookies.
4. Texture: This recipe produces chewy and crispy snickerdoodles in keeping as true with the classic version of these cookies as possible.
5. Health: Instead of artery clogging shortening or butter, my recipe uses canola oil, which is the best and healthy vegetable oil that is also ideal for baking. I did use salt in this recipe, but if you’re watching your sodium intake, then by all means eliminate it.

If you love snickerdoodles as much as we do, I hope that you’ll print out my recipe for these different and awesome peanut butter snickerdoodles. Please also share my recipe with your family and friends and do come back to my blog for more. In fact, you also should check out my chocolate snickerdoodles too!

Crispy Peanut Butter Snickerdoodles

1 cup of canola oil
1 ½ cups sugar
2 large eggs
3-1/4 cup of sifted flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda, leveled
½ teaspoons of salt
½ cups of creamy peanut butter
2 teaspoons of vanilla
1/4 teaspoon of cinnamon

Cinnamon-Sugar Topping:

4 tablespoons of sugar
1 teaspoon of cinnamon

1. Place all the ingredients with the exception of the topping ingredients into a large mixing bowl and beat with your electric mixer to thoroughly combine.
2. Roll the dough into small balls (heaping teaspoons per cookie).
3. Roll the shaped balls into the topping.
4. To Prepare the Cinnamon-Sugar Topping: Just mix the two ingredients in a small bowl until well mixed.
5. Drop the coated snickerdoodles on well-greased cookie sheets and flatten with a fork.
6. Bake in a 350-degree oven for 10 to 12 minutes, depending on how your oven is regulated.
   Test with a toothpick to see if anything sticks for determining doneness.
7. Allow to cool in the pan for about five minutes before removing from the cookie sheets.
8. ENJOY!

My peanut butter snickerdoodles are a delicious take off of the classic recipe with that chewy, crisper texture complimented by cinnamon and sugar. I added cinnamon in the cookie dough as well as the topping that elevated the taste even more.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

cinnamon sugar topping, crispy snickerdoodles, peanut butter snickerdoodle recipe, peanut butter snickerdoodles

Author: Mary Balandiat

• 1
  cup
  of canola oil
• 1 ½
  cups
  sugar
• 2
  large eggs
• 3-1/4
  cup
  of sifted flour
• 2
  teaspoons
  of cream of tartar
• 1
  teaspoon
  of baking soda
  leveled
• ½
  teaspoons
  of salt
• ½
  cups
  of creamy peanut butter
• 2
  teaspoons
  of vanilla
• 1/4
  teaspoon
  of cinnamon
• Cinnamon-Sugar Topping:
• 4
  tablespoons
  of sugar
• 1
  teaspoon
  of cinnamon

1. Place all the ingredients with the exception of the topping ingredients into a large mixing bowl and beat with your electric mixer to thoroughly combine.

2. Roll the dough into small balls (heaping teaspoons per cookie).

3. Roll the shaped balls into the topping.

4. To Prepare the Cinnamon-Sugar Topping: Just mix the two ingredients in a small bowl until well mixed.

5. Drop the coated snickerdoodles on well-greased cookie sheets and flatten with a fork.

6. Bake in a 350-degree oven for 10 to 12 minutes, depending on how your oven is regulated.

7. Test with a toothpick to see if anything sticks for determining doneness.

8. Allow to cool in the pan for about five minutes before removing from the cookie sheets.

9. ENJOY!