Chocolate Snickerdoodles

It’s not often I see a new recipe I want to try and already have every single ingredient already, but this one fit the bill and I tried it immediately! These are fairly dense, delicious chocolate bites – 2 or 3 bites with the size I made them, actually. My coworkers said they tasted the peanut butter, I don’t notice it as much but either way, they’re good!

Ingredients:

  • 1/3 + 1/2 cup granulated sugar, divided
  • 5 teaspoons ground cinnamon, divided
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour or starch
  • 6 tablespoons cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.

In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar.

Beat in the peanut butter, then the egg, yolk, and vanilla until smooth.

Add the flour mixture 1/3 of a time, beating after each addition.

Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets.

They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.

Chocolate Snickerdoodles

From Peanut Butter & Co.

  • 1/3 + 1/2 cup granulated sugar, divided
  • 5 teaspoons ground cinnamon, divided
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour or starch
  • 6 tablespoons cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.

In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar. Beat in the peanut butter, then the egg, yolk, and vanilla until smooth. Add the flour mixture 1/3 of a time, beating after each addition.

Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets. They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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