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Peanut Butter Snickerdoodles

Peanut Butter Snickerdoodles

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Course Desert

Ingredients
  

  • 1 ½ cups cups 300 g
  • ½ cup unsalted butter, softened 1 stick / 113 g
  • ½ cup creamy peanut butter 129 g
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ¾ cups all-purpose flour 344 g
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Cream Together Wet Ingredients: In a bowl, cream together 1 ½ cups granulated sugar, butter, and peanut butter. Add eggs and vanilla extract, mixing well.
  • Combine Dry Ingredients: In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
  • Prepare Cinnamon Sugar Mixture: In a small bowl, mix together 3 tablespoons granulated sugar and ground cinnamon.
  • Shape and Coat the Dough: Scoop out the dough and roll each ball in the cinnamon sugar mixture. Flatten the cookies and place them on a baking sheet.
  • Bake: Bake at 375°F for 7-8 minutes until the edges are golden brown. Remove from the oven and let them cool on a rack.