Peanut Butter Snickerdoodles

Ingredients and Weight:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup smooth peanut butter
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
Cinnamon sugar mixture (mixed 2 tablespoons cinnamon with 2 tablespoons sugar) for topping

Preparation Time:

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the peanut butter and butter until smooth. Add sugar and mix well.
Add egg and vanilla extract, mixing until combined.
Gradually mix the flour mixture into the peanut butter mixture. Cover the bowl and refrigerate the dough for about 30 minutes.
Preheat oven to 375°F (190°C).
Shape the dough into small balls and roll in the cinnamon sugar mixture.
Place cookies on an ungreased baking sheet and bake for 12-15 minutes or until edges are golden brown.
Remove from oven and let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information: (Per cookie, based on 8 cookies)

Dish Characteristics:

Soft and chewy cookie with a hint of peanut butter flavor. The cinnamon sugar topping adds a sweet and spicy touch.
Ideal for those who enjoy peanut butter and love snickerdoodle cookies.

User Comments:

"These cookies are amazing! The combination of peanut butter and cinnamon sugar is delicious."
"My family loved these cookies. They are soft and flavorful."
"I made these for my cookie exchange party and they were a hit!"

Special Precautions and Tips:

Use smooth peanut butter for best results. Crunchy peanut butter may alter the texture of the cookies.
For best results, refrigerate the dough for at least 30 minutes before baking.
Cookies may be slightly underbaked so that they remain soft and chewy in the center. Overbaking can make them dry.