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Ingredients

1 ¼ cups peanut butter 1 cup white sugar 1 cup packed brown sugar ½ cup unsalted butter ½ cup shortening 1 teaspoon vanilla extract 2 eggs 2 ½ cups all-purpose flour 2 teaspoons cream of tartar 1 ½ teaspoons ground cinnamon 1 ½ teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt ¼ cup white sugar, or to taste 2 teaspoons ground cinnamon, or to taste

Nutrition Info

140.6 calories carbohydrate: 16.3 g cholesterol: 12.8 mg fat: 7.7 g fiber: 0.7 g protein: 2.7 g saturatedFat: 2.5 g servingSize: - sodium: 109.2 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.
Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.
Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.
Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.

4 dozen

Peanut butter snickerdoodles--why not combine the best of both worlds?