Peanut Butter Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 3 4 cup granulated sugar + 1/3 cup
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on crazyforcrust.com

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup Peanut Butter (I love Skippy Natural)
• 3/4 cup granulated sugar + 1/3 cup, divided
• 1/2 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon, divided

Directions

• 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.