Description
Peanut Butter snickerdoodles rolled in a cinnamon sugar toppings. They come together in one bowl and are perfect for your holiday party.
Ingredients
Units
Scale
- 3/4 cups all purpose flour (105g)
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1/4 cup peanut butter
- 1/3 cup granulated sugar
- 3 tablespoons brown sugar
- 1 large egg (room temperature)
- 1/2 tsp vanilla extract
- Snickerdoodle topping: 1 tablespoon sugar and 2 teaspoons cinnamon combines
Instructions
- Preheat the oven to 350ºF and line one baking sheet with parchment paper
- In a small bowl, whisk flour, baking soda, cream of tartar, and salt together.
- In a large bowl combine butter, peanut butter, and sugars and cream together with a hand mixer until paler in color and fluffy, roughly 3 minutes.
- Add the egg and continue mixing until fully incorporated. Add the vanilla and mix until no streaks of vanilla extract remain.
- Mix the dry ingredients in with the mixer on low until fully combined and no floury patches remain.
- Use a small cookie scoop or two large spoons to scoop the dough into 8-10 uniforms balls.
- Individually roll each ball into the snickerdoodle topping and place on a baking sheet. Flatten each cookie slightly using the back of your hand.
- Bake for 10 minutes at 350ºF and let cool completely before enjoying!
Notes
These cookies are best stored at room temperature for up to three days
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 11.1g
- Sodium: 215mg
- Fat: 9.4g
- Saturated Fat: 4.2g
- Carbohydrates: 19.8g
- Fiber: 0.7g
- Protein: 3.6g
- Cholesterol: 34mg
Keywords: peanut butter cookie, snickerdoodle