Chocolate Peanut Butter Snickerdoodles
Thick, chewy cookies full of chocolate and peanut butter, rolled in cinnamon sugar and drizzled in chocolate
Ingredients
- 1 ½ cups white sugar
- 1 cup unsalted butter softened
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup creamy peanut
- ¾ cup cocoa powder
- ⅛ tsp espresso powder
Instructions
- Preheat your oven to 350°F. Grease or line a baking sheet or use a silicone mat.
- Mix the white sugar and ground cinnamon in a medium bowl and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, cocoa powder, espresso powder, and salt.
- In the bowl of a stand mixer or using an electric mixer, beat the softened butter and white sugar until light and fluffy
- Add eggs and peanut butter and mix until smooth and creamy.
- Gradually add the dry flour mixture to the butter mixture, mixing until a dough forms.
- Use a large cookie scoop to form large balls of cookie dough and roll each dough ball in the cinnamon sugar mixture.
- Place cookie balls about 2 inches apart on the prepared baking sheet.
- Bake in the oven for about 14 minutes or until the edges are set and the centers are slightly undercooked. The cookies will continue to cook as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool.
- Place cookies on a cookie sheet lined with parchment paper
- Place coconut oil and chocolate chips in a small bowl and microwave at 30-second intervals, stirring in between, until smooth.
- Drizzle chocolate over the cookies and give them 30 minutes to dry. If you want to speed this up, place them in the freezer for 10 minutes.
Tried this recipe?Let us know how it was!