Peanut Butter Snickerdoodles

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Set aside.
2. Beat the butter, brown sugar and granulated sugar until creamy and smooth, about 3 minutes. Add the egg and beat about 1 minute. Scrape down the bowl as needed. Add the peanut butter and vanilla and beat until combined.
3. Add the flour mixture to the wet ingredients and beat on low until combined. Add the chopped peanuts and mix until just incorporated. The dough will be very soft.
4. Cover and chill the dough for at least 3 hours, and up to 3-4 days.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Mix the remaining 1/3 cup (70 g) sugar with the cinnamon. Roll the chilled dough into balls of about 1 heaping tablespoon (25 g) each, roll each generously in the cinnamon sugar, and arrange them about 3 inches apart on the sheets.
7. Bake 11-12 minutes, until the edges look set and are very lightly browned. The centres will still look soft.
8. Cool on the sheets for 10 minutes, then move to a rack to cool completely. The cookies will puff up in the oven and slightly flatten as they cool.
9. Store leftovers covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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