Autumn Peanut Butter Snickerdoodles
Tina had a cookie craving yesterday afternoon and I was sick of stripping paint off woodwork, so I made a rare foray into baking. I started by halving a snickerdoodle recipe from Sally’s Baking Addiction, except the original recipe called for one egg, which I included in full. Then I subbed in pumpkin pie spice for the cinammon and blended two tablespoons of peanut butter into the finished dough. …Aaaand looking back at the recipe, I think maybe I forgot the baking soda as well. Did I mention how I don’t bake that much?
The extra protein and fat from the egg and peanut butter (I’m guessing) let the cookies crisp up a bit on the bottom, but they kept the pillowy snickerdoodle texture on top. Maybe they would have been more pillowy with baking soda. Anyway, they had just a hint of peanut butter taste and the pumpkin pie spice gave them a bit of autumn post-Thanksgivingy flavor as well. I got about 2 dozen cookies out of it and they were good.
I followed Sally’s process from the link above pretty much exactly, but here’s my ingredient list:
- 1 stick unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoons cream of tartar
- 1/2 teaspoon baking soda (maybe forgotten?)
- 2 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pumpkin pie spice