YAY for it being a New Year!!! (Anyone else a #numbers# freak and like the number 2015 way better than 2014, too?!) Right before we left for our 9-day trip visiting family in Katy, Orange and Slidell and then traveling to the great state of Tennessee, I whipped up these peanut butter cookies. But wait… these are not your average peanut butter cookies. Struggling to decide between making my traditional Peanut Butter Blossoms or to branch out and try my friend’s Snickerdoodle recipe, I opted to combine the two! After all, how could peanut butter and cinnamon/sugar coating possibly be a bad union? My gut was correct. It was a match made in heaven. So much so that this batch of 30 cookies was initially meant to either be shared with my co-workers or brought to my in-laws house, but… the cookie monsters might have taken over. Don’t tell Cohl I am tattling on him, but I think he may have eaten 6 in one evening? I have no room to talk since there probably would have been 36 cookies if I had not have eaten 6 cookies worth of dough while baking :-O. Needless to say, if your New Year’s resolution did not have anything to do with self restraint involving sugary treats, then be my guest and gawk on. Enjoy!
Snickerdoodle Peanut Butter Cookies
These are not your average peanut butter cookies. Struggling to decide between making my traditional Peanut Butter Blossoms or to branch out and try my friend's Snickerdoodle recipe, I opted to combine the two!
- 2/3 c. butter softened
- ½ c. peanut butter smooth
- 1 c. firmly packed light brown sugar
- 1 egg
- 2 T. milk
- 1 t. vanilla
- 1 c. white rice flour
- ½ c. tapioca flour
- ¾ t. xanthan gum
- Or 1 ½ c. all purpose flour instead of the above 3 ingredients
- 1 t. baking soda
- ½ t. salt
- ½ c. white granulated sugar
- 1 t. cinnamon
- Preheat oven to 375 degrees.
- In a stand mixer, combine butter, peanut butter and sugar and beat until light and fluffy (about 2-3 minutes).
- Add in egg, milk and vanilla.
- Blend in remaining ingredients until well mixed (except for white sugar and cinnamon).
- Refrigerate dough for at least 1 hour.
- Combine white sugar and cinnamon in a shallow bowl.
- Once dough is chilled, roll dough into 1 ½ inch balls and then roll them into the cinnamon/sugar mixture. Place balls on a parchment-paper lined baking sheet and flatten cookies with a fork forming a criss-cross pattern.
- Bake cookies for 9-11 minutes. Enjoy!