Saturday, July 23, 2016

Peanut Butter Snickerdoodles

My mom baked peanut butter cookies and Snickerdoodles all the time, but never thought of combining these two flavors--my favorites.

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
1T cinnamon

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.
Place on the parchment lined baking sheet, about 2-inches apart.  Use a dinner fork to create the criss-cross pattern.  Bake for 10-12 minutes until brown.
These recipes makes almost 3 dozen.  Now, grab a glass of milk, take a bite and imagine you're a kid again coming home from school and mom has baked cookies.  Enjoy!

13 comments:

  1. I love snickerdoodles so I'm sure the peanut butter addition would be so good!

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  2. So the only snickerdoodle part to the cookie is the cinnamon sugar ending? Well that I might be able to manage.

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    1. I love both Snickerdoodles and peanut butter cookies, but wasn't sure how they would merge. (i also liked learning about Cream of Tartar, which I had never known before. )

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    2. Peanut Butter cookies call for baking soda and Snickerdoodles use Cream of Tartar; I used both:-)

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  3. peanut butters cookies are the best. I like butternutters.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  4. Two of my favourite cookies in one...that's awesome!

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  5. We love both kinds at our home, Susan. I must try these soon. Thanks for the science and history lesson. ♥

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  6. As always your recipes make me drool!!
    Very interesting to hear the history behind peanut butter cookies,I had no idea! :-)

    keep well

    Amanda xx

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  7. Those look grand. I appreciated the history lesson. Thanks for sharing.

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  8. Two of my favorite cookies! I made them yesterday just in time for 3:00 coffee and as advertised, they are delicious!

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  9. Sounds like a great combo! I'd love some cookies and a glass of milk! Now I know about the crisscross fork design!

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