Peanut Butter Snickerdoodles

If I were facing down a platter of cookies and I had a choice between a snickerdoodle and a peanut butter cookie, I honestly can’t tell you which one I would pick.

For me, the choice comes down to what flavor(s) and what textures I’m in the mood for at the moment.

A snickerdoodle is more of a chewy/cakey cookie with a warm, sugar-spice-everything nice flavor profile. The peanut butter cookie may be crisp, or chewy, but the flavor profile is pretty much…peanut butter. Which, needs no help from anything else. It’s delicious enough all by itself.

The thing is, they’re both delicious cookies…but what if you put them together?

I’m always curious about trying out ‘mishmash’ recipes that combine two classics into a hybrid one, and seeing how well it does or doesn’t work. Today’s recipe combines the snickerdoodle and the peanut butter cookie together and I have to say, I think it works.

As you can probably tell from the pictures, structurally and texturally, these do lean more on the peanut butter cookie side. The snickerdoodle element comes in towards the end, where the balls of cookie dough are rolled in cinnamon sugar to create that crackly sugar crust of goodness that are reminiscent of snickerdoodles.

These are really easy to make so far as cookies go, and they pack/ship very well. If you’re like me and you couldn’t choose between peanut butter and snickerdoodle cookies on a platter either, make it easy on yourself and just try these out.

And! Be sure to stay updated with the other recipes shared thus far on this year’s 12 Days of Christmas (see below…)

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Peanut Butter Snickerdoodles

Recipe Adapted from Taste of the South Magazine

Ingredients

  • ¼ cup butter-flavored shortening
  • ¾ cup granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup creamy or crunchy peanut butter (use whichever you prefer; I used crunchy)
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon ground cinnamon

Directions

In a large bowl, beat shortening, ½ cup granulated sugar, brown sugar, and vanilla with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine.
In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to shortening mixture, beating just until combined after each addition. Add cream, beating to combine.
In a small bowl, combine cinnamon and remaining ¼ cup granulated sugar. Roll heaping tablespoonfuls of dough into balls; roll in sugar mixture to coat.

Place dough balls in a plastic container lined with wax paper or parchment paper. Cover lightly and refrigerate overnight or at least one hour.

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Place cookie dough balls 2 inches apart on prepared pans. Using a fork, flatten each ball to about ½-inch thickness, making a crosshatch design.

Bake until edges are just beginning to brown, 12 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at Fiesta Friday #410.

Pecan Toffee Snickerdoodles

Hey y’all. It’s been two weeks since my last post rather than the typical one. It wasn’t intentional, I’m just super preoccupied with the goings-on of RL and apart of RL for me right now is getting ready to finish out one stage of my life and transition into a completely different one. I’m a bit on the frazzled side most of the time, but in a good way. Just send me lots and lots of good vibes over the next few weeks.

I’m pretty picky when it comes to my preferences for cookies. It’s a texture thing for me. I do prefer to make them for myself at home just because my texture preferences for cookies are very particular, and I know that I have a better chance at getting the texture that I want in the cookie if I do it myself.

Snickerdoodles are one of those cookies where the texture is key and for that reason, if I want one, I’m more than likely just going to bake it rather than buy. I’d had my eye on this recipe to try out for a while and it really only needed sone modifications in the technique to get it to where it needed to be.

Most snickerdoodles are just flavored with cinnamon, but these have added flavor and texture with the addition of both toasted pecans and chopped Heath chocolate bars. I do recommend giving them the overnight chill in the fridge. There are very few cookie recipes where I don’t do this, as I find that chilled dough just results in a better textured cookie that won’t spread like a pancake when you bake it.

This is truly a next level snickerdoodle. The combination of cinnamon, chocolate and pecans just really works and I’m not sure if I’m ever going to be go back to making them the plain way every again.

Wear a mask. Social distance. If you haven’t already, get the vaccine when you can. Be kind.

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Pecan-Toffee Snickerdoodles

Recipe Adapted from Food Network Kitchen

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons kosher salt 
  • 1/2 teaspoon baking soda
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature  
  • 1 1/3 cups granulated sugar 
  • 1/4 cup packed dark brown sugar 
  • 1 large egg, at room temperature 
  • 1 teaspoon vanilla extraxt
  • Five 1.4-ounce chocolate toffee bars, chopped 
  • 3/4 cup toasted pecans, finely chopped

Directions

Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.

In the bowl of a standing mixer, or using a handheld one, cream together the butter and sugar until light and fluffy.

Add the egg and vanilla extract and beat until just combined.

With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.

Use a 1/3 cup measuring cup or a cookie scoop to scoop leveled mounds of cookie dough. Roll each mound into a ball. Transfer cookie dough balls to a plastic container (place a layer of wax paper, foil or parchment paper in between the top and bottom layer of dough balls so they don’t stick together). Cover the plastic container and refrigerate overnight.

Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with parchment paper.

Arrange the cookie dough balls evenly spaced out on the baking sheets. Use the heel of your hands to gently press them down about 1 1/2-2 inches.

Bake the cookies on the middle rack of the oven for about 10-12 minutes, until the edges are rippled and golden brown and the center is soft. Lift the baking sheet up a few inches, then let it tap down once against the flat surface of a countertop.

Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat baking process with the remaining baking sheets.

Also linking this up to Fiesta Friday #379.