Crunchy Peanut Almond Snickerdoodles have crispy edges, a chewy center, loads of peanuts and almonds, and cinnamon and sugar rolled in them.
A Nutty Twist on a Classic Recipe
This crunchy peanut almond Snickerdoodle recipe is a fun twist on the traditional recipe. It starts with a classic buttery, cinnamony Snickerdoodle recipe and adds finely chopped almonds and peanuts for an extra nutty crunch! They are a nut lover’s dream!
What is a Crunchy Peanut Almond Snickerdoodle?
A classic Snickerdoodle tastes like a sugar cookie that’s been rolled in lots of cinnamon and sugar which gives it a yummy crispy, cinnamony outside. Cream of tarter gives it a fluffy center and slightly tangy flavor. This version adds both peanuts and almonds for a heartier, crunchier version of the original.
Ingredients
- Unsalted butter – gives you control of the flavor instead of adding the sweet cream flavor of salted butter
- White sugar – adds sweetness without the molasses flavor that brown sugar does
- Eggs – add structure to the cookie
- Salt – balances out the sweetness of the cookie
- Cream of tartar – creates the chewy texture and adds a bit of a tangy flavor that Snickerdoodles are known for
- Baking soda – adds to the tender texture of the cookie
- All-purpose flour – haven’t tested it with any other flour
- Blanched almonds – the skin has been removed from these so it doesn’t end up in your cookie!
- Peanuts – unsalted is best so the cookies aren’t overpowered by the salty taste
- Cinnamon – Mixed with sugar, this is the signature flavor of a Snickerdoodle!
How to Make Crunchy Peanut Almond Snickerdoodles
- Whisk salt, tartar, baking soda, and flour together
- Cream butter and sugar together and beat until light and fluffy
- Beat in eggs until well combined
- Stir in dry ingredients until just combined. Don’t overmix
- Mix in almonds and peanuts
- Stir together ½ cup of sugar and cinnamon – depending on how strong of a cinnamon taste you want, add more or less cinnamon. I usually do 3/4 sugar and 1/4 cinnamon.
- Roll dough into 2” balls and through the cinnamon and sugar – make sure you have all sides coated equally.
- Place cookies on a greased pan or with parchment paper and bake at 350 for 12-14 minutes or until fluffy and very lightly brown. You don’t want these to get a darker brown and crispy. You want them to stay fluffy and chewy on the inside.
Other Mix-In Ideas
- Chocolate chips – My kids love this!
- Other types of nuts – pecans, walnuts (finely chopped)
- Cocao powder – if you want them extra chocolatey!
Storing Peanut Almond Snickerdoodles
Crunchy Peanut Almond Snickerdoodles will be good for about 5 days in a sealed container. I keep mine in a glass cookie jar with an air-tight screw on top. The cookies freeze well, and last up to 4 months in the freezer.
Freezing the Dough
This recipe makes about 4 dozen cookies. I like to divide it in half and freeze half of the dough for later.
Crunchy Peanut Almond Snickerdoodles
Ingredients
- I cup butter
- 2 cups sugar + ½ cup
- 2 eggs
- ½ tsp salt
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2-¾ cups + 2 tbs flour
- ½ cup finely chopped blanched almonds I used the slivers and diced into fine pieces
- ½ cup chopped peanuts
- 2 tbsp cinnamon
Instructions
- Whisk salt, tartar, baking soda, and flour together
- Cream butter and sugar together and beat until light and fluffy.
- Beat in eggs until well combined
- Stir in dry ingredients
- Mix in almonds and peanuts
- Stir together ½ cup of sugar and cinnamon
- Roll dough into 2” balls and through the cinnamon and sugar until coated on all sides
- Place cookies on a greased pan or with parchment paper and bake at 350 for 12-14 minutes or until fluffy and very lightly brown. You don’t want these to get a darker brown and crispy. You want them to stay fluffy and chewy on the inside
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