My Chocolate Peanut Butter Snickerdoodle recipe is a delightful twist on the classic, adding a rich, chocolaty dimension to the traditional version. Some things, like the joy of baking, are timeless. This small-batch recipe yields 8 cookies, just enough!
In my kitchen, the origin of this scrumptious little treat goes back to a tattered recipe card I discovered nestled between the well-loved pages of my vintage recipe collection. This soft and puffy cookie is a testament to simple baking, and I’m thrilled to share this rediscovered gem with you.
If you love this cookie as much as I do, go ahead and hand-write it out on an old-fashioned paper recipe card and tuck it between the papers of your favorite baking cookbook!
Ingredients
Most of the ingredients are pretty straightforward, salt, sugar, flour, however, I have just a couple of ingredient notes to keep in mind.
- Leavening: This cookie uses cream of tartar which gives the cookie that Snickerdoodle zing, so please don’t skip this ingredient or substitute. If you do substitute a baking powder you will still have a very good cookie but not a Snickerdoodle.
- Flavoring: Chocolate, Peanut Butter, and Cinnamon go together very well. I veered slightly from Mom’s recipe and made three versions of this cookie, the chocolate peanut butter rolled in cinnamon was the winner!
How to Make Chocolate Peanut Butter Snickerdoodles
- Start by preheating the oven to 350°F. Line a quarter size baking sheets with parchment paper.
- Combine flour, cocoa powder, and the baking soda and cream of tartar in a medium bowl.
- In a separate bowl, use a hand mixer on low setting to cream together the butter and sugar until light and fluffy. Beat in the egg, milk, peanut butter, and vanilla extract until just well combined.
- Shape the dough into 1-inch balls. Mix the extra granulated sugar and ground cinnamon in a bowl. Roll each cookie dough ball in the cinnamon-sugar mixture to coat.
- Place the sugared dough balls on the lined baking sheets, leaving about a 2-inches between them for the cookies to spread.
- Bake for 9-11 minutes, or until the edges are set but the centers remain soft.
- Remove from oven and Cool on the baking sheet for about 5 minutes before transferring the cookies to wire racks to cool complete
Recipe Notes
- Use softened butter which makes creaming the butter and sugar easier and faster.
- Use a small cookie dough scoop to get uniform sized cookies.
- Don’t substitute the cream of tartar.
- Use whichver peanut butter you like best, or try making this small-batch homemade peanut butter.
I hope you enjoy bringing this piece of cookie cookery into your kitchen as much as I did sharing it with you. Stay tuned for the next small batch cookie adventure where we’ll explore another cherished recipe from my archives.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Weekend Cook®.
Chocolate Peanut Butter Snickerdoodles
Ingredients
- 6 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ⅛ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 2 dash salt
- 3 tablespoons unsalted butter
- ¼ cup granulated white sugar
- 1 tablespoon peanut butter
- 1 teaspoon milk
- 1 egg white
- ¼ teaspoon vanilla extract
Cinnamon Sugar
- 1 tablespoon ground cinnamon for rolling
- 2 tablespoons sugar for rolling
Instructions
- Preheat the oven to 350°F. Line a quarter size baking sheets with parchment paper.
- Ina medium sized bowl, combine flour, cocoa powder, and the baking soda, salt,and cream of tartar in a medium bowl.6 tablespoons all-purpose flour, 1 tablespoon unsweetened cocoa powder, ⅛ teaspoon baking soda, ¼ teaspoon cream of tartar, 2 dash salt
- In a separate bowl, use a hand mixer on low setting to cream together the butter and sugar until light and fluffy. Beat in the egg, milk, peanut butter, and vanilla extract until just well combined. Note: Use softened butter for an easy time of creaming.3 tablespoons unsalted butter, ¼ cup granulated white sugar, 1 tablespoon peanut butter, 1 teaspoon milk, 1 egg white, ¼ teaspoon vanilla extract
- Shape the dough into 1-inch balls. Mix the extra granulated sugar and ground cinnamon in a bowl. Roll each cookie dough ball in the cinnamon-sugar mixture to coat.1 tablespoon ground cinnamon, 2 tablespoons sugar for rolling
- Place the sugared dough balls on the lined baking sheets, leaving about a 2-inches between them for the cookies to spread.
- Bake for 9-11 minutes, or until the edges are set but the centers remain soft.
- Remove from oven and Cool on the baking sheet for about 5 minutes before transferring the cookies to wire racks to cool complete