Peanut Butter Snickerdoodles
Snickerdoodles and peanut butter cookies converge in this out-of-this-world mashup.
  • CourseDessert
Servings
32cookies
Servings
32cookies
Ingredients
  • 1 stick butter, softened
  • 1 1/4cups light brown sugar
  • 1cup crunchy peanut butter
  • 1tsp. vanilla
  • 1 large egg
  • 1cup flour
  • 1/2tsp. salt
  • 1/2tsp. baking soda
  • 1/2cup sugar, preferably turbinado (raw) sugar
  • 1Tbsp. cinnamon
Instructions
  1. Preheat the oven to 375°F. Line two sheet pans with parchment paper and reserve.
  2. In a stand mixer fitted with the batter paddle, or in a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 2 minutes. Add the peanut butter and beat to mix; scrape the bowl. Add the vanilla and egg and beat until smooth.
  3. In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed.
  4. In a medium bowl, mix the sugar and cinnamon and reserve.
  5. Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, and then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the balls are on the pan, use a fork to gently flatten each one, making a fork mark across the top.
  6. Bake for 9-10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature.
Recipe Notes

Any warm beverage will go well with these cookies on a cold winter afternoon. Settle in with a plate of snickerdoodles and a cup of coffee or tea, hot chocolate or warm cider.

Reposted with permission from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.

Peanut Butter Snickerdoodles
Print Recipe
Snickerdoodles and peanut butter cookies converge in this out-of-this-world mashup.
  • CourseDessert
Servings
32 cookies
Servings
32 cookies
Ingredients
  • 1 stick butter, softened
  • 1 1/4 cups light brown sugar
  • 1 cup crunchy peanut butter
  • 1 tsp. vanilla
  • 1 large egg
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup sugar, preferably turbinado (raw) sugar
  • 1 Tbsp. cinnamon
Servings: cookies
Units:
Instructions
  1. Preheat the oven to 375°F. Line two sheet pans with parchment paper and reserve.
  2. In a stand mixer fitted with the batter paddle, or in a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 2 minutes. Add the peanut butter and beat to mix; scrape the bowl. Add the vanilla and egg and beat until smooth.
  3. In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed.
  4. In a medium bowl, mix the sugar and cinnamon and reserve.
  5. Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, and then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the balls are on the pan, use a fork to gently flatten each one, making a fork mark across the top.
  6. Bake for 9-10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature.
Recipe Notes

Any warm beverage will go well with these cookies on a cold winter afternoon. Settle in with a plate of snickerdoodles and a cup of coffee or tea, hot chocolate or warm cider.

Reposted with permission from grocery.coop. Find recipes and articles about your food and where it comes from at grocery.coop.

Share this Recipe