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Brown Butter Peanut Butter Snickerdoodles

These Brown Butter Peanut Butter Snickerdoodles are the best of both worlds! Peanut butter meets cinnamon sugar for this perfect combo!
4.50 from 8 votes
Prep Time 25 minutes
Cook Time 8 minutes
resting time 5 minutes
Course Dessert
Cuisine American
Servings 40 cookies
Calories 132 kcal

Ingredients
  

  • 2 cups All Purpose Flour
  • 1/2 tsp kosher salt
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 16 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1/2 cup creamy peanut butter do not use natural peanut butter

Cinnamon Sugar Topping

  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon

Instructions
 

  • Preheat oven to 375°. Prepare baking sheets with parchment paper.
  • In a large bowl, whisk together flour, salt, cream of tartar and baking soda. Set aside. In a separate bowl, making cinnamon sugar topping by mixing cinnamon and sugar together. Set aside.
  • In a skillet, melt butter over medium heat. Stirring with a heat proof rubber spatula often. After butter is melted, continue stirring and letting butter "brown." It will begin to turn a golden color and have a nutty aroma, bubbles and foam may form, this is normal. This usually happens after about 7-9 minutes over medium heat. Do not turn heat too high or you may burn the butter. Once butter is browned, transfer to heat safe bowl and let cool slightly.
  • After the butter has cooled for about 3 minutes, add in sugar and brown sugar to brown butter until well combined. Next, mix in eggs one at a time until glossy.
  • Add peanut butter to egg and sugar mixture and stir until well combined and pasty.
  • Add flour mixture to peanut butter mixture and stir until well combined and no flour pockets remain.
  • Divide batter into 1 tbsp balls. Roll balls in cinnamon sugar mixture. Place cookies onto baking sheet allowing at least 2 inches of space on each side. These cookies spread quite a bit while baking.
  • Bake cookies for 9-11 minutes. Cracks should form on top of cookies and edges will be golden brown. Remove cookies from oven and resist the urge to eat immediately. Instead sprinkle tops of cookies with remaining cinnamon sugar and let rest for 5 minutes on hot cookie sheet to finish baking and allow edges to set.
  • Enjoy warm after 5 minutes or transfer to a wire rack to cool completely before storing in air tight container for up to a week.

Nutrition

Calories: 132kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 22mgSodium: 81mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 155IUCalcium: 10mgIron: 1mg
Keyword cookies, peanut butter
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