Peanut Butter snickerdoodles rolled in a cinnamon sugar toppings. These small batch peanut butter cookies the perfect holiday baking recipe!
These peanut butter snickerdoodles were my first ever blog post! Its now one year later and I am updating the blog post and photos just in time for Christmas. At first I was wondered that in my “blog honeymoon phase”, that these cookies would not meet the expectations of the old memories I had of them, but I was so wrong! These small batch peanut butter cookies are moist, super chewy, and full of peanut flavor. Plus, they make a fairly small batch (perfect for a cookie box or treat for yourself).
Small Batch Peanut Butter Cookie Ingredients:
Butter: Unsalted softened butter is ideal.
Peanut Butter: Creamy peanut butter with no added flavoring is preferred. If you only have crunchy peanut butter, pass it through a sieve to make it smooth.
Sugar: This recipe both uses brown and white sugar for chewiness and stability.
Brown Sugar: This recipe both uses brown and white sugar for chewiness and stability.
Egg: 1 large egg is necessary for the spread of these cookies. Room temperature will ensure the dough won’t curdle.
Vanilla: I make my own vanilla extract following this Ina Garten recipe.
Flour: Weighing your flour allows for the most accuracy.
Baking Soda: Baking soda makes these cookies Spread.
Salt: Salt is necessary to balance with the sugar and peanut butter.
Cinnamon Sugar: It wouldn’t be a snickerdoodle if there was no cinnamon. Make a cinnamon sugar blend by combining 2 tablespoons sugar with 1 tablespoon cinnamon.
How to Make Small Batch Peanut Butter Cookies:
These small batch peanut butter cookies are so easy to make. They come together in only one bowl, have no chill time, and use pantry staple ingredients.
Start by whisking your dry ingredients in a small bowl. Prep is important for any baking recipe, complex or not, and by prepping these ingredients ahead of time you will have less mess at the end. Then, begin creaming softened butter, peanut butter, and sugars together in a medium sized bowl. While you could do this by hand, it would be very difficult because of the thick and creamy peanut butter. Instead, use a hand mixer or even a stand mixer to make quick work of creaming. Once creamed, add in the egg and vanilla. Mix thoroughly to ensure no streaks of egg white remain.
Once all “wet” ingredients have been incorporated, add in the flour mixture in two batches. Mix until just combined as over mixing would initiate gluten development, leading to a tough and bready cookie. Once the dough is complete, scoop it onto a lined baking sheet using a cookie scoop. Roll each individual ball of dough into the cinnamon sugar mixture before placing bak onto the cookie sheet and into the oven for 10 minutes.
How to Tell When Your Cookies are Done Baking:
While these peanut butter snicker-doodles are a fairly bake, there are a few places where they can go wrong; the biggest one begin judging bake time. Cookies will inevitably go through carry over cooking (where they continue to cook after leaving the oven because of the heat inside of them). To judge doneness, check that the edges are firm and the middles does not shake when you move the pan. Additionally, look for a golden color across the entire cookie. After removing from the oven let cool on the baking sheet for ten minutes before transferring onto a cooling rack where they can finish cooking.
