Peanut Butter Cinnamon Snap Cookies Recipes

PEANUT BUTTER CINNAMON SNAP COOKIES

Steps:

• In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture., Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets. Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BETTER GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
• In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
• In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
• Using a wooden spoon, stir flour mixture into peanut butter mixture.
• You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
• Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

CINNAMON- PEANUT COOKIES

Steps:

• Heat oven to 350 degrees- Have cookie sheets ready.
• Mix flour, salt and cinnamon.
• Put remaining ingredients into a large bowl.
• Beat with electric mixer until well blended.
• Gradually add flour mixture, beating just until blended.
• Drop heaping teaspoonfuls 1 1/2 inches apart on to ungreased cookie sheet.
• Bake 10 to 12 minutes just until lightly brown- Do not overbake.
• Remove to wire rack to cool.

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
• Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

GINGERSNAP PEANUT BUTTER PANCAKES

Steps:

• Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
• Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.