Peanut Butter Snickerdoodles where two of my favorite cookies collide into one.
I love my friend Dorothy’s blog Crazy for Crust – she seriously makes the best sweet treats. Every recipe I have tried my family and I have love. It helps that we all have a serious case of sweet tooth, the sugar gene runs strong in our blood line. But really here are a few of my favorites from her blog: Chocolate Chip Cookies Gooey Bars, The BEST Brownie Pie from Scratch, and these Peanut Butter Snickerdoodles.
I love Snickerdoodle cookies. They are soft, chewy and rolled in cinnamon & sugar. The key ingredient for me in a true Snickerdoodle cookie is the addition of cream and tartar. To me adding the cream of tartar sets this cookie apart from a standard sugar just rolled in cinnamon. But everyone does it their own way, but cream of tartar is the way to go friends.
My sister’s favorite cookie are Snickerdoodles – sadly, by the time the kids were out of school and home they were pretty much gone. Because after first bite they boxed them up for their favorite teachers. They are always so proud to take in my food to their teachers and I know they love the recipe when they do this. But the next time I whip these up I will be sure to save some for her.
What’s your favorite cookie? If it is Snickerdoodles then be sure to check out two of our most popular ways to make Snickerdoodle Cookies with a twist: White Chocolate Caramel Snickerdoodle Cookies & Snickerdoodle Cookie Dough Bites.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup Peanut Butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons sugar
- 2 teaspoons cinnamon
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, soda 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.
This recipe was slightly adapted from Crazy for Crust