Snickerdoodle Peanut Butter Cookies

written by Julie Cohn

These Snickerdoodle Peanut Butter Cookies are not a thick, heavy cookie like many peanut butter cookies-they are light and airy, with just the right touch of cinnamon and sugar.  These will literally melt in your mouth.   Note: Make a double batch, these will go fast!

 

Snickerdoodle Peanut Butter Cookies

  • 1 c. Butter, softened (2 sticks)
  • 1 1/2 c. Peanut Butter (smooth-I use only Skippy)
  • 1 c. Brown Sugar (Dark) 
  • 1/3 c. White Sugar
  • 1/3 c. Honey
  • 2 Eggs
  • 4 Tbsp. Heavy Cream
  • 1 tsp. Vanilla (Pure) 
  • 3/4 c. Regular Flour
  • 3/4 c. Whole Wheat Flour
  • 2 tsp. Baking Soda
  • 1 1/2 tsp. Cinnamon (ground)
  • 1/2 tsp. Salt
  • 1/2 c. White Sugar
  • 3 Tbsp. Cinnamon

Place the butter and peanut butters in a large mixing bowl, and beat until smooth.   Add the dry sugars and beat a little more.  Add the honey, eggs, heavy cream, and vanilla, and beat until well mixed.  Add the regular flour and stir until flour is mixed with peanut butter mixture.  Add the whole wheat flour, baking soda, salt, and cinnamon, and stir until blended.  The mixture will be harder to stir at this point, as the flour stiffens the dough, so be careful to blend all the ingredients together well.
Cover the mixing bowl with wrap, and place in the refrigerator for at least two hours.  (If keeping overnight, make certain it is well sealed or it will dry out.)   When its time to make the cookies, take the dough out of the fridge and let sit on the counter for 15 minutes.  Preheat the oven to 350 degrees while you wait.  Place the white sugar and the cinnamon in a small bowl and blend with a fork.  Take a small spoonful of peanut butter dough and place in your hand; form into small balls.  Roll the balls in the cinnamon/sugar mixture and place on a cookie sheet. Flatten with a folk in a criss-cross shape.  
Place in the oven and bake 8-12 minutes, until the top looks solid and golden.  Remove the cookies from oven, set on the counter, and allow to cool on the cookie sheet for 2-3 minutes before placing the cookies on a cooling rack.    When cookies are cool, store in a sealed container.  Each batch makes approximately 50 cookies.

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1 comment

Sam @ PancakeWarriors 12/28/2014 at 4:04 pm

yum I love peanut butter cookies and snickerdoodles. Sounds amazing together!