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Servings: 24

Peanut Butter Snickerdoodles

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter — softened
  • 1/2 cup Peanut Butter — I love Skippy Natural
  • 3/4 cup granulated sugar + 1/3 cup — divided
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon — divided

Instructions

  1. Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat.
  2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream butter, peanut butter, and 3/4 cup granulated sugar, and brown sugar in a mixer until fluffy. Mix in eggs, vanilla, and 1 teaspoon cinnamon. Mix in dry ingredients. Beat just until mixed.
  4. Stir remaining 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
  5. Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. Use a fork to press the cookie down in a criss-cross pattern (two presses will be enough).
  6. Bake cookies for 10-12 minutes. Cool slightly before removing from cookie sheets.
All text and images © Dorothy Kern for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.