Peanut Butter Snickerdoodles

Ingredients

• ¾ cups Sugar, Divided
• 1 Tablespoon Cinnamon
• ¼ cups Butter, Softened
• ½ cups Brown Sugar
• 1 teaspoon Vanilla
• ¾ cups Peanut Butter
• 1 whole Egg
• 1-½ cup Flour
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 2 Tablespoons Heavy Cream
• 1 cup White Chocolate Chips

Preparation Instructions

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

In a small bowl, combine 1/4 cup sugar and 1 tablespoon of cinnamon, set aside.

In a large bowl, beat butter, ½ cup sugar, brown sugar and vanilla on medium speed until fluffy, about 4 minutes. Add peanut butter mixing until smooth. Beat in eggs. Set aside.

In a medium bowl, whisk together flour, baking soda, and salt.

With mixer on low, carefully mix the flour mixture into the creamed mixture in three batches, alternating with the cream. Mix well to combine.

Using a cookie scoop, scoop up dough and roll into balls. Roll each ball in the cinnamon sugar mixture and place on the prepared baking sheet spacing them at least an inch apart. Flatten each cookie with a small glass dipped in sugar. Place 4 or 5 white chocolate chips onto each cookie.

Bake for 10-12 minutes then remove pans from oven. Let cookies cool on pans for 5 minutes before transferring to wire racks.

Makes about 36 cookies.

Recipe adapted from Better Home and Gardens