This classic snickerdoodle cookie has a delicious peanut butter twist.
Peanut Butter Snickerdoodles
Yields: approximately 2½ dozen cookies
- ¼ cup unsalted butter
- ¾ cup sugar, divided
- ½ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons heavy whipping cream
- 1 tablespoon ground cinnamon
- Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, beat butter, ½ cup sugar, brown sugar, and vanilla at medium-high speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine.
- In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Add flour mixture to butter mixture in thirds, beating well after each addition. Add cream, beating to combine.
- In a small bowl, combine remaining ¼ cup sugar and cinnamon. Using your hands, roll heaping tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place on prepared pans, spacing 2 inches apart. Using a fork, flatten each ball to approximately ½ inch thick, making a crosshatch design.
- Bake until edges are just beginning to brown, 12 to 14 minutes. Let cool on pans 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container up to 5 days.
Find more delicious desserts like this one in our newest issue of Taste of the South.