Peanut Butter cookies date back to 1910 in the United States. George Washington Carver, an American agriculture educator who stressed that peanuts could replace the cotton crops that were damaged by Weevils for the farmers wrote a book, "How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption" and in the book, there were three recipes for Peanut Butter Cookies. However, it wasn't until 1932, published in the Schenectady Gazette that the criss-cross marks made with the tines of a fork appeared. Pillsbury instructed cooks to do this because peanut butter cookie dough is dense and by pressing it with the fork, the cookie cooks more evenly.
Snickerdoodles are likely German in origin called Scheneckennudal. Somewhat like a sugar cookie, except Cream of Tartar is substituted for baking soda and the cookie is rolled in a mixture of cinnamon and sugar. Cream of Tartar, chemically referred as Potassium bitartrate, crystallizes in wine casks during the fermentation of grape juice. Removing these crystals and straining through cheesecloth is called beeswing. The white powder is used in many culinary and household purposes. It gives the "crunch" is these Peanut Butter cookies that are normally soft and chewy.
Peanut Butter Snickerdoodles
1/4 cup (4T) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp. vanilla extract
3/4 cup smooth peanut butter
1 large egg
1 1/2 cups King Arthur all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Cream of Tartar
1/2 tsp. Kosher salt
1/4 cup granulated sugar
Preheat oven to 350F-degrees. Line baking sheets with parchment paper. In a stand mixer, using the paddle attachment, cream the butter and sugars together for 5 minutes, until fluffy. Add the peanut butter, vanilla, and egg and mix on medium until combines. Scrape down sides of the bowl with a rubber spatula. Add the dry ingredients and mix on low until combined; the dough will be stiff.
Form 1-inch balls from the dough and roll in the sugar/cinnamon mixture.