peanut butter snickerdoodle-ish cookies

Name: Peanut Butter Snickerdoodle-ish Cookies
Prep time: 10 min
Cook time: 15 min
Yield: 30
Cuisine: American
Ingredients: 1/4 cup(s) sugar; 1 tablespoon(s) cinnamon, ground; 1 cup(s) unsalted butter, softened; 1 1/2 cup(s) sugar; 2/3 cup(s) peanut butter, creamy; 2 large eggs; 1 teaspoon(s) creme de cafe (or any mocha extract); 2 1/2 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt

(2 ratings)

A snack of Peanut Butter Snickerdoodle-ish Cookies.

review

Blue Ribbon Recipe by

Michelle Bersani =^..^=

@kitikat

East Bridgewater, MA

I was making peanut butter cookies and decided on a whim to change up my regular recipe. My hubby loved these. Hope you do too :)

Blue Ribbon Recipe

What happens when a snickerdoodle recipe meets a peanut butter cookie? You get these scrumptious cookies. They're a crispy, peanut buttery cookie with a hint of cinnamon. Easy to prepare, let your kids help roll out the dough and roll the balls in the cinnamon-sugar mix. So good!

— The Test Kitchen @kitchencrew

(2 ratings)

yield 30 -32

prep time 10 Min

cook time 15 Min

method Bake

Ingredients For peanut butter snickerdoodle-ish cookies

1/4 c

sugar
1 Tbsp

cinnamon, ground
1 c

unsalted butter, softened
1 1/2 c

sugar
2/3 c

peanut butter, creamy
2 lg

eggs
1 tsp

creme de cafe (or any mocha extract)
2 1/2 c

all-purpose flour
1 tsp

baking soda
1/2 tsp

salt

How To Make peanut butter snickerdoodle-ish cookies

Test Kitchen Tips

If you prefer a chewier cookie, bake for 9-10 minutes.

1
Preheat oven to 350F. Mix together 1/4 sugar and 1 tablespoon cinnamon; set aside.

2
Cream together the butter, sugar, and peanut butter with a mixer. Mix in the eggs and extract.
3
Add the flour, baking soda, and salt; mix well to combine.
4
Using about a tablespoon of dough, roll into walnut-sized balls.
5
Roll balls in sugar/cinnamon mixture until coated. Place on a greased cookie sheet. Using a dinner fork, press each ball in one direction and then crosswise in the other.
6
Bake for 12-15 minutes. Let cool on cookie sheet for about 5 minutes. Then transfer to a wire rack to cool completely.
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