Cynthia is a gardening enthusiast. She has a green thumb and always plants a variety of items for harvesting during gardening season.
I love to bake, especially in fall when the weather is cooler and there are less chores to do outside. Cookies are one of those quick and easy treats that everyone loves, especially near the holidays. Peanut butter cookies are great, and so are snickerdoodles. Since I was getting a bit bored with them I decided to combine the two cookie recipes together. I wanted to create a new and different cookie to satisfy my sweet cravings! What better way to accomplish that than pairing my two favorite cookies together to make a single delicious treat.
The timing for the release of Jif's Natural Cinnamon Peanut Butter Spread could not have been any more perfect. I have long been putting Jif Peanut butter onto cinnamon swirl bread, so I knew I would love the flavor combination. Using the Jif cinnamon spread peanut butter makes this recipe. Without adding it, you would have just another boring snickerdoodle. The peanut butter flavor is not overpowering and melds perfectly with the cinnamon goodness of these cookies. Whether you want a cookie as a treat for dessert, an on-the-go snack, or to share with friends these cookies will be sure to please.
I was blown away by how fantastic this combination turned out! Even Paul my fiance loved them, and he hates peanut butter! He never eats peanut butter,
|Prep time||Cook time||Ready in||Yields|
3 dozen cookies
- 1 Cup Butter, Chopped, not melted.
- 1 1/2 Cup Sugar
- 2 3/4 Cup Flour, All purpose not self rising.
- 2 Large Eggs
- 2 Teaspoons Cream of Tartar
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 4 Tablespoons Sugar, Reserved
- 3 Tablespoons Cinnamon, Reserved
- 1/2 Cup Jif Cinnamon
- Add the butter, sugar and eggs in a bowl and mix well. Once mixed, add in Jif cinnamon spread and mix again.
- In a separate bowl add the flour, cream of tartar, salt, baking soda, and cinnamon and stir well.
- Slowly begin to add the dry mix into the wet ingredients. Continuously stirring as you add the dry mixture until you have used it all. Then place it in the refrigerator for 10 minutes.
- While the cookie dough is cooling, take the reserved cinnamon and sugar and mix together in a small bowl or container.
- Remove the dough from the refrigerator and using an ice cream scoop or your hands form the dough into 1 inch balls.
- Roll cookie dough balls into the cinnamon sugar mixture, and place on an ungreased cookie sheet 2 inches apart. Using baking sheets or pan lining paper is fine. Be sure not to grease the pan otherwise the underside will likely burn.
- Place cookies in the oven at 350 degrees for approximately 10 minutes (oven times may vary).
- Immediately remove the cookies from the pan and allow to cool.
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Bake in a 350-degree oven for approximately 10 minutes. Immediately remove finished cookies from pan and allow to cool.
It is extremely important to use an ungreased cookie sheet when making this recipe. Using a greased cookie sheet will burn the bottom of the cookies before they get done. Using parchment paper, or baking sheets allows you to easily slide the cookies from the pan to a counter to cool. It will also save you time with cleanup and cookies cook to perfection every time.
Now that your cookies have cooled you can enjoy them with milk or coffee. These cookies also make a delicious ice cream sandwich for a special treat. This recipe does yield 3 dozen cookies and is very easy to follow. You can dust these with powdered sugar if you want a more elegant looking cookie. For me that just ads additional calories and sugar content, so I just serve them as is.
The cookies are not messy, and will not melt like those with chocolate chips will. Making them ideal for:
- Office parties
- Holiday gatherings
- Giving as gifts
- Bake sales
- Dessert at home
This new twist on a basic snickerdoodle cookie will be sure to impress even the pickiest guests at your next gathering. Just be sure to make guests or those you share them with aware that they contain peanut butter, in case anyone has allergies.
Do Choosey Moms Really Choose Jif?
So now let us answer the age old question 'Do choosey Moms really choose Jif'? Well I can't account for all the moms out there. Being a mother myself who has tried many other brands to cook, bake, and even eat on toast; I choose Jif. Non-GMO, gluten-free and has 7 grams of protein per serving. So it is not only a tasty treat, but a product I can feel great about using too.
Over the years I have tried to cut costs and cook with other peanut butters, the final result is never as good as it is when I use Jif. So even for this frugal Mom, I no longer cut corners or costs when it comes to my peanut butter!
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© 2016 Cynthia Hoover