Why not make peanut butter snickerdoodles to get the best of both worlds?
| Prep Time: | 20 mins |
| Cook Time: | 8 mins |
| Total Time: | 28 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 ¼ cups peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ½ cup shortening
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup white sugar, or to taste
- 2 teaspoons ground cinnamon, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.
- Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.
- Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.
- Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 109 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |