Peanut Butter Snickerdoodles
Soft cinnamon-sugar snickerdoodles enriched with peanut butter.
Ingredients
| 1/2 cup | 120 ml | butter, softened |
| 1/2 cup | 120 ml | peanut butter |
| 3/4 cup | 180 ml | granulated sugar |
| 1/2 cup | 120 ml | brown sugar |
| 2 | large eggs | |
| 1 tablespoon | 15 ml | vanilla extract |
| 2 cups | 480 ml | all-purpose flour |
| 1 1/4 teaspoons | 6.3 ml | cream of tartar |
| 2 teaspoons | 10 ml | baking powder |
| 1/4 teaspoon | 1.3 ml | salt |
| 2 tablespoons | 30 ml | sugar (topping) |
| 2 teaspoons | 10 ml | cinnamon (topping) |
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine 2 tablespoons sugar and the cinnamon, stir and set aside.
- Using a stand mixer or by hand, cream together butter, peanut butter, sugar, brown sugar, eggs and vanilla. Stir in flour, cream of tartar, powder, and salt.
- Spoon dough by the tablespoon full and roll into a ball, repeat with remaining dough. Roll each ball in the sugar cinnamon mixture, and place on a cookie sheet. Set cookie dough 2 inches apart on ungreased baking sheet, about 12 cookies per pan.
- Bake 10-12 minutes. Remove immediately from baking sheet and cool.
- Pour a glass of milk and devour.
Notes: This recipe was slightly adapted from Crazy for Crust.