Giant Peanut Butter Snickerdoodle Cookie For One

It may not be a full-time science job, but I may have a part-time job soon at a golf course in my parents village. Something to pay the bills at least because that POD with all my belongings in it is not going to pay for itself. Obviously I will continue my “real job” search as usual but maybe I’ll be able to afford a weekend road trip now!

Giant Peanut Butter Snickerdoodle Cookie 1

Let’s celebrate such possibilities with a nice big peanut butter cookie. But not any old peanut butter cookie (not that it isn’t enough on it’s own), but a peanut butter snickerdoodle cookie. Oh heck yea. This cookie was so good I actually wished I had made a full batch instead of just one big one. But I managed to share it, which made me wonder why I didn’t just bake the 4 regular sized ones instead. Oh well big cookies are more fun even when shared.

Giant Peanut Butter Snickerdoodle Cookie 2

Two years ago: S’mores Molten Lava Cake

Three years ago: Chocolate Chip-Peanut Butter Layer Pie


Makes 1 giant or 4 regular cookies



2 Tbsp unsalted butter, softened

2 Tbsp granulated sugar

2 Tbsp packed brown sugar

2 Tbsp beaten egg

1/2 tsp pure vanilla extract

2 Tbsp peanut butter (I used crunchy)

1/2 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp kosher salt


1 Tbsp sugar mixed with 1/4 tsp cinnamon


  1. Preheat oven to 350 degrees* and line a small baking sheet with parchment paper.
  2. In a medium mixing bowl beat the butter and sugars until light and fluffy. Add egg and vanilla, mixing until well combined. Stir in peanut butter then add flour, soda and salt until combined. Scoop onto prepared baking sheet. Sprinkle with cinnamon-sugar.
  3. Bake for 18-20 minutes, until cooked through. Let cool on baking sheet for 10 minutes then transfer to cooling rack.

*I cooked mine in my toaster oven.

Source: Adapted slightly from Picky Palate. Inspired by Crazy for Crust.


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