These Chocolate Peanut Butter Snickerdoodles take the classic cookie and give it a rich, fudgy twist with cocoa and creamy peanut butter. Soft, chewy, and rolled in cinnamon sugar—each bite is the perfect mix of chocolate and peanut butter bliss.
A Nostalgic Twist on a Classic Cookie
Nothing beats a Snickerdoodle, and this Chocolate Peanut Butter Snickerdoodle recipe take the beloved comfort of a classic cinnamon-sugar cookie and elevate it with rich cocoa and creamy peanut butter.
Ingredients
- White sugar: Sweetens and helps create a soft, tender texture.
- Unsalted butter, softened: Adds richness, flavor, and helps with a chewy texture.
- Eggs, room temperature: Bind ingredients and add moisture for soft cookies.
- All-purpose flour: Provides structure to the cookies.
- Cream of tartar: Helps give snickerdoodles their classic slight tang and chewiness.
- Baking soda: Leavens the cookies for a light, airy texture.
- Salt: Enhances flavor and balances sweetness.
- Creamy peanut butter: Adds flavor, richness, and a slightly dense, chewy texture.
- Cocoa powder: Gives chocolate flavor and deep color.
- Espresso powder (optional): Enhances and intensifies the chocolate flavor.
- Coconut oil: Adds moisture and a subtle richness.
- Chocolate chips: Provide melty pockets of chocolate in each bite.
- Coating (sugar + cinnamon): Gives the cookies their signature snickerdoodle exterior and a touch of extra sweetness.
Instructions for Chocolate Peanut Butter Snickerdoodle
- Preheat your oven to 350°F. Grease or line a baking sheet or use a silicone mat.
- Mix the white sugar and ground cinnamon in a medium bowl and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, cocoa powder, espresso powder, and salt.
- In the bowl of a stand mixer or using an electric mixer, beat the softened butter and white sugar until light and fluffy
- Add eggs and creamy peanut butter and mix until smooth and creamy.
- Gradually add the dry flour mixture to the butter mixture, mixing until a dough forms.
- Use a large cookie scoop to form a large cookie dough and roll each dough ball in the cinnamon sugar mixture.
- Place cookie balls about 2 inches apart on the prepared baking sheet.
- Bake in the oven for about 14 minutes or until the edges are set and the centers are slightly undercooked. The cookies will continue to cook as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool.
- Place cookies on a cookie sheet lined with parchment paper
- Place coconut oil and chocolate chips in a small bowl and microwave at 30-second intervals, stirring in between, until smooth.
- Drizzle chocolate over the cookies and give them 30 minutes to dry. If you want to speed this up, place them in the freezer for 10 minutes.
Q&A
Why is the cream of tartar Important in snickerdoodles?
It gives their signature soft and fluffy texture and tangy flavor. Without cream of tartar, snickerdoodles would not have their distinctive texture and flavor and would taste more like an essential sugar cookie instead.
When is my Chocolate Peanut Butter Snickerdoodle done?
You want to make sure they don’t overbake, or they’ll lose the soft, chewy texture. Here are some signs to look for:
Edges and Center – The edges of the snickerdoodles should look set, but the centers should still be soft and look a bit undercooked
Baking Time – Taking them out before they look done is better than being overbaked. They will continue baking on the cookie sheet.
Heat oven 10 minutes before baking – This will ensure the oven is heated to the correct temperature.
Storage of Chocolate Peanut Butter Snickerdoodles
Make sure the chocolate drizzle is dry. Store in an airtight container lined with parchment paper far enough apart that they won’t stick together. Be sure to put parchment paper in between layers of cookies. These Chocolate Snickerdoodles will last at room temperature for up to 4 days. They’ll keep in a ziplock freezer bag in the freezer for up to a month.
More Snickerdoodle recipes
Strawberry Chocolate Chip Snickerdoodles
Crunchy Peanut Almond Snickerdoodles
Chocolate Peanut Butter Snickerdoodles
Ingredients
- 1 ½ cups white sugar
- 1 cup unsalted butter softened
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup creamy peanut
- ¾ cup cocoa powder
- ⅛ tsp espresso powder
Instructions
- Preheat your oven to 350°F. Grease or line a baking sheet or use a silicone mat.
- Mix the white sugar and ground cinnamon in a medium bowl and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, cocoa powder, espresso powder, and salt.
- In the bowl of a stand mixer or using an electric mixer, beat the softened butter and white sugar until light and fluffy
- Add eggs and peanut butter and mix until smooth and creamy.
- Gradually add the dry flour mixture to the butter mixture, mixing until a dough forms.
- Use a large cookie scoop to form large balls of cookie dough and roll each dough ball in the cinnamon sugar mixture.
- Place cookie balls about 2 inches apart on the prepared baking sheet.
- Bake in the oven for about 14 minutes or until the edges are set and the centers are slightly undercooked. The cookies will continue to cook as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool.
- Place cookies on a cookie sheet lined with parchment paper
- Place coconut oil and chocolate chips in a small bowl and microwave at 30-second intervals, stirring in between, until smooth.
- Drizzle chocolate over the cookies and give them 30 minutes to dry. If you want to speed this up, place them in the freezer for 10 minutes.
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