Peanut butter snickerdoodles--why not combine the best of both worlds?
Ingredients
- ¼ cups peanut butter: 1 piece
- white sugar: 1 cup
- packed brown sugar: 1 cup
- unsalted butter: 0.5 cup
- shortening: 0.5 cup
- vanilla extract: 1 tsp
- eggs: 2 piece
- ½ cups all-purpose flour: 2 piece
- cream of tartar: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece
- ½ teaspoons baking soda: 1 piece
- baking powder: 1 tsp
- salt: 0.5 tsp
- white sugar: 0.25 cup (to taste)
- ground cinnamon: 2 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.
