Now, I am always looking for ways to use both cinnamon sugar and peanut butter, they are two of my favourite things. So these PB snickerdoodles are a great answer for me.
Snickerdoodles are great in their own right anyway and I’m not suggesting that they need to be made better, i wouldn’t dare, buuuut when did the addition of peanut butter ever hurt? Just think a gooey, salty peanut butter cookie rolled in cinnamon sugar and that’s what these are.
They are just as easy to make as they are delicious so it’s a real win win. Be sure to do the pan banging technique during the baking process to get the chewy texture of the cooking, it’s a little more bicarbonate of soda in this recipe than I normally do it’s important that you deflate them to get the right texture!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDEINTS
- 180g salted butter, softened.
- 3 heaped TBSP peanut butter (I used crunchy because I like the texture but whatever you prefer)
- 160g dark brown soft sugar
- 50g caster sugar
- 2 eggs
- 220g plain flour
- 2tsp bicarbonate of soda
CINNAMON SUGAR
- 30g caster sugar
- 1tbsp ground cinnamon
METHOD
- Preheat your oven to 180C fan and line 2 baking trays with baking parchment or just grease with butte really well.
- Mix together the ingredients for the cinnamon sugar in a bowl and set aside.
- Start by beating together the butter, peanut butter and sugars until smooth and fluffy. Then beat the eggs in one at a time, making sure they’re completely combined. Then fold in the flour and bicarb soda until you have a soft, loose cookie dough.
- Take about 1tbsp of the dough, place it into the cinnamon sugar, coat it well and roll into a ball, then place on the baking sheets. This dough should make 12-18 cookies depending on the size you roll.
- Bake in the oven for 8-10 minutes, but make sure you remove them from the over and give them a bang on a surface halfway through baking & at the end of baking to ensure they deflate to get a chewy texture. Leave to cool slightly (but they’re delicious still a litttttle warm) and enjoy!
Claudia's Home Kitchen 