PEANUT BUTTER SNICKERDOODLES RECIPES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
• Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
• Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Steps:

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Fill a small bowl with some extra granulated sugar. Set both the bowl and the baking sheets aside.
• In a large bowl, whisk together flour, baking soda, and salt, then set aside.
• Using a stand mixer (or hand mixer + large bowl), cream together vegetable shortening, butter, granulated sugar, and brown sugar on medium-high speed until smooth, about 5-7 minutes.
• Stop mixer and add peanut butter. Return mixer speed to medium-high until combined, about 1-2 minutes.
• Drop mixer speed to low and mix in milk, vanilla, and egg.
• Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
• Using a 1 teaspoon cookie scoop, scoop out dough and roll it between your hands to form a ball. Drop the ball in the small bowl of sugar and roll to coat. Place finished cookie dough ball on prepared baking sheet. Repeat this step until all dough has been used.
• Bake cookies for 10-12 minutes or until the bottoms of the cookies begin to turn a light golden color.
• Remove cookies from oven and immediately press a Hershey kiss in the middle of each cookie. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
• Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days.