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Peanut Butter Snickerdoodle Chocolate Chip Cookies7

Peanut Butter Snickerdoodle Chocolate Chip Cookies

written by Julie Cohn

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These Peanut Butter Snickerdoodle Chocolate Chip Cookies are three different incredible cookies all rolled into one.   Light and airy, with a hint of cinnamon sugar and a kiss of dark chocolate, they are the best cookie you will ever eat!    Be sure to make a double batch, they go fast!

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Peanut Butter Snickerdoodle Chocolate Chip Cookies

  • 1 c. Butter, softened (2 sticks)
  • 1 c. Crunchy Peanut Butter
  • 1 c. Brown Sugar (Dark) 
  • 3/4 c. White Sugar
  • 2 Eggs
  • 4 Tbsp. Heavy Cream
  • 1 tsp. Vanilla 
  • 1 tsp. Cinnamon
  • 3 c. Flour
  • 1 1/2 tsp. Baking Soda
  • 1/2 c. Baking Powder
  • 2 c. Dark or Semi Sweet Chocolate Chips

Snickerdoodle Cinnamon & Sugar

  • 1/2 c. White Sugar
  • 3 Tbsp. Cinnamon

Place the butter and peanut butter in a large mixing bowl, and beat in a standing mixer until smooth.   Add the dry sugars and beat a little more.  Add the eggs, heavy cream, and vanilla, and beat until well mixed.  Add the baking soda, salt, and cinnamon, and stir until blended.  Add the flour a little at a time and blend until completely incorporated. The mixture will be harder to stir at this point, as you add the remaining flour, so be careful to blend all the ingredients together well.  Finally, mix in the chocolate chips.  We find that the dark chocolate chips pair best with the cinnamon.  
Cover the mixing bowl with plastic wrap and place in the refrigerator for at least two hours.  (If keeping overnight, make certain it is well sealed or it will dry out.)   When it is time to make the cookies, take the dough out of the fridge and let sit on the counter for 15 minutes.  Preheat the oven to 350 degrees. 
Place the white sugar and the cinnamon in a small bowl and blend with a fork.  Take a small spoonful of peanut butter dough and place in your hand; form into small balls.  Roll the balls in the cinnamon/sugar mixture and place on a cookie sheet. Flatten with a folk in a criss-cross shape.  
Place in the oven and bake 8-10 minutes, until the top looks solid and golden.  Remove the peanut butter snickerdoodle chocolate chip cookies from oven, set on the counter, and allow to cool on the cookie sheet for 2-3 minutes before placing the cookies on a cooling rack.    When the cookies are cool, store in a sealed container.  Each batch makes approximately 24 cookies.
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Note: Looking for a cookie bar option?  Try these Chocolate Chip-Toffee Pumpkin Bars. Yumminess!
(This recipe was originally featured in 2012 and updated in 2019.)
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1 comment

Sam @ PancakeWarriors 12/28/2014 at 4:04 pm

yum I love peanut butter cookies and snickerdoodles. Sounds amazing together!


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