Peanut Butter Snickerdoodles

• 1/4 cups Butter, Softened
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1 teaspoon Vanilla
• 3/4 cups Peanut Butter, Creamy
• 1 whole Egg
• 1-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 Tablespoons Heavy Cream
• 1/4 cups Sugar (mixed With The Below Amount Of Cinnamon), For The Cinnamon Sugar Coating
• 1 Tablespoon Cinnamon
• 1 cup White Chocolate Chips

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
2. In a large bowl using a mixer with beater attachment, beat butter, 1/2 cup sugar, brown sugar and vanilla on medium speed until fluffy, about 4 minutes. Add peanut butter mixing until smooth. Beat in egg. Set aside.
3. In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low, carefully mix flour mixture into the butter mixture in three batches, alternating with the cream. Mix well to combine.
4. Combine the 1/4 cup sugar and cinnamon in a shallow bowl.
5. Using a cookie scoop, scoop up dough and roll into balls. Roll each ball in cinnamon sugar and place the cookies on the prepared baking sheets, placing them a couple inches apart. Flatten each cookie with a small glass dipped in sugar. Place 4 or 5 white chocolate chips onto each cookie. Bake for 10-12 minutes. Let cookies cool on pans for 5 minutes before transferring to wire racks.
6. Makes about 36 cookies.
7. Recipe adapted from Better Homes and Gardens.

ubc, sugar, brown sugar, vanilla, peanut butter, egg, flour, baking soda, salt, heavy cream, ubc, cinnamon, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/peanut-butter-snickerdoodles-2/ (may not work)