Peanut Butter Easy Snickerdoodle Cookies Food

PEANUT BUTTER SNICKERDOODLES

Steps:

• Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Cream butter, peanut butter, and 3/4 cup granulated sugar, and brown sugar in a mixer until fluffy. Mix in eggs, vanilla, and 1 teaspoon cinnamon. Mix in dry ingredients. Beat just until mixed.
• Stir remaining 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
• Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. Use a fork to press the cookie down in a criss-cross pattern (two presses will be enough).
• Bake cookies for 10-12 minutes. Cool slightly before removing from cookie sheets.

PEANUT BUTTER "SNICKERDOODLES"

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
• Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough.
• Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar.
• Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.

PEANUT BUTTER EASY SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350 degrees and line cookie sheet with parchment paper
• In a medium bowl, mix until combined the flour, baking powder, and salt; set aside
• In a standing mixer, beat together the butter, peanut butter, 3/4 C sugar, brown sugar, eggs and vanilla until light and fluffy
• Gradually beat in the dry ingredients until dough forms
• Using a small ice cream scooper, scoop dough into 2 tbsp scoops onto the cookie sheet
• Roll into balls
• In a small bowl, mix together the remaining 3/4 C sugar and 3 tbsp ground cinnamon
• Roll each ball in the cinnamon sugar mixture
• Place cookie dough balls onto the cookie sheet and bake for 13 minutes
• Allow to cool before enjoying!

PEANUT BUTTER SNICKERDOODLES

Steps:

• 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.

PEANUT BUTTER SNICKERDOODLE-ISH COOKIES

Steps:

• Preheat oven to 350F. Mix together 1/4 sugar and 1 tablespoon cinnamon; set aside.
• Cream together the butter, sugar, and peanut butter with a mixer. Mix in the eggs and extract.
• Add the flour, baking soda, and salt; mix well to combine.
• Using about a tablespoon of dough, roll into walnut-sized balls.
• 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.
• Bake for 12-15 minutes. Let cool on cookie sheet for about 5 minutes. Then transfer to a wire rack to cool completely.

SNICKERDOODLE COOKIES - SUPER EASY VERSION

Steps:

• Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
• Cream the butter, then add sugar and mix.
• Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
• In a separate bowl, mix the sugar and cinnamon for the topping.
• If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
• Shape the dough into walnut size balls and roll in topping mixture.
• Place about 2 inches apart on an ungreased cookie sheet.
• Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).