With Valentine's Day quickly approaching I couldn't resist making a sweet treat this week to celebrate. As someone who absolutely loves cookies (my Pinterest board Cookie Crazy proves this) I remixed a recipe for Vanilla Bean Snickerdoodles from Rodelle and created Peanut Butter Snickerdoodles for Valentine's Day.
The best part about these cookies is the soft and chewy texture with a punch of flavor from the peanut butter and the cinnamon sugar taste I love from a traditional snickerdoodle cookie. With the addition of Rodelle Pure Madagascar Bourbon Vanilla Extract these cookies have a true depth of flavor that enhances the peanut butter taste. Finishing the cookie with a milk chocolate heart is absolutely perfect for celebrating a sweet holiday filled with love.
Peanut Butter Snickerdoodles
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter (softened)
1/4 cup peanut butter
1/4 cup + 2 tablespoons granulated sugar
1 large egg
1/2 tablespoon Rodelle vanilla extract
1 teaspoon cinnamon
4 tablespoons granulated sugar
2 teaspoons cinnamon
Milk chocolate hearts
Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. In a medium bowl whisk together the flour, baking powder and salt and set aside. In a large bowl cream the butter, peanut butter and sugar until fluffy. Mix in the eggs, vanilla and cinnamon until combined. Gradually mix in the dry ingredients and beat just until mixed together.
In a small bowl mix together the sugar and cinnamon for the topping. Scoop balls of the cookie dough and roll them in the cinnamon sugar. Place on your prepared cookie sheet and gently flatten the cookies. Bake cookies for 10-12 minutes and immediately place the chocolate hearts in center of cookies when they come out of the oven. Cool slightly before placing them on a cookie rack.
This post was sponsored by Rodelle, but as always all opinions are my own.