Andrew… you’ve spelt the word snickerdoodle wrong, what are you doing! No this recipe is absolutely called Snickers Doodles, it’s my own name for Peanut Butter Snickerdoodles!
Unfortunately my Snickers Doodles don’t contain as much of the chocolatey nougatty goodness as a Snickers bar (although that might be something to experiment with in the future!) but they contain a fantastic amount of peanut buttery goodness! This cookie recipe is a simple one bowl recipe which is easy enough to make by hand, although an electric whisk makes the recipe even easier.
Thank you to one of my Patreon Sponsors paintchiper, who shared his snickerdoodle recipe with me a while back. I used his recipe as my base for testing this recipe out. His recipe calls for chilling the dough but with the presence of the peanut butter, the dough is soft enough to roll into balls without sticking to your hands.
The peanut butter also adds structure and these cookies don’t spread out as much as normal snickerdoodles. An extra twist on paintchiper’s recipe is that in the cinnamon sugar, I add some ground almonds which toast as they bake and add some great texture to the cookie crust. This was inspired by my Almond Thumbprint Cookies recipe.
Check out my other recipes that use peanut butter:
For the cookie dough:
- 60g soft unsalted butter or margarine
- 60g peanut butter (I used smooth and crunchy natural 100% peanut butter)
- 60g granulated sugar
- 50g soft dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
For the cinnamon almond sugar coating:
- 25g granulated sugar
- Around 1 tsp ground cinnamon
- 15g ground almonds
Preheat the oven to 170˚C. Line a couple of baking trays with baking parchment and set aside.
In a small bowl or on a shallow plate, prepare the coating for the cookies first by mixing together the sugar, cinnamon and the ground almonds, setting aside for later.
In a mixing bowl, use an electric whisk together the margarine, crunchy peanut butter with the two sugars until the ingredients are well combined. Add in the egg and vanilla extract and beat until incorporated with the butter and sugar, making sure to scrape down the sides of the bowl.
Add in the plain flour, salt and baking powder and use a spatula to fold to bring everything together to a soft but not sticky cookie dough. Use a teaspoon to spoon out portions of cookie dough, rolling them into balls of dough about 1 inch in diameter, making approximately 20 cookies in total.
Roll the snickerdoodles in the cinnamon almond sugar, tossing to coat them completely. Transfer to the lined baking trays, leaving 2 inches between each cookie. Repeat until the baking trays are filled (fitting a maximum of 12 on a standard cookie sheet). Press down on the cookies slightly to flatten.
Bake the cookies in the preheated oven for 8 to 10 minutes until the cookies have expanded and spread slightly and are a light golden brown colour. Allow the cookies to cool for 15 minutes on the tray before moving to a wire rack to cool completely.
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