When I was a kid, I distinctly remember being at a sleepover and we made a dip of peanut butter, honey and cinnamon to go on apples and probably ritz crackers. Cinnamon and peanut butter might potentially sound like a strange combo. I know it did to me back then, but you’ll have to trust me that it works. That sleepover was a million years ago, yet that dip was the inspiration for these cinnamon peanut butter cookies.
I love peanut butter, but traditional peanut butter cookies are not my favorite for whatever reason. Probably why I made these Easy Honey Roasted Peanut Butter Cookies with crunchy honey roasted peanut butter. Gives you a little more texture and varied flavor. These cinnamon peanut butter cookies are similar as they have both cinnamon and cinnamon bits in the cookies.
These cookies do have an overnight chill time, but I think it really enhances the flavors. So while I know you might want to skip, I recommend just making the cookie dough in the evening before bed. Then.. cookies for breakfast!
- Peanut Butter – I would recommend traditional (not natural) peanut butter with these. I used regular Jif. I did also test them with honey roasted peanut butter, but I thought it made them a little too sweet.
- Cinnamon Bits – I used King Arthur Cinnamon Bits which are sort of like cinnamon sugar chips, however I believe Hersheys also makes cinnamon chips and I’m sure those would work as well, but might create a slightly different texture.
- ½ cup Unsalted butter softened
- 135 g Dark brown sugar ⅔ cup
- 50 g Granulated sugar ¼ cup
- 1 large Egg room temperature
- ½ tsp Vanilla
- 175 g Creamy peanut butter ⅔ cup
- 150 g AP Flour 1¼ cup
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Sea salt
- 115 g Cinnamon bits/chips 1 cup
- Cinnamon sugar for topping
- In a small/medium bowl mix together dry ingredients: flour, baking soda, baking powder, and salt and whisk together. Set aside.
- In either the bowl of your stand mixer or medium bowl with hand mixer, cream together softened butter, brown sugar and granulated sugar until light and fluffy.
- Add egg and vanilla, and mix in until incorporated.
- Add in peanut butter and mix.
- Add your dry ingredients to the wet, and mix on low until just combined.
- Add in your cinnamon chips to the cookie dough and stir to disperse.
- Cover your bowl and place in the refrigerator to chill overnight or at least 8 hours.
- After your dough has sufficiently chilled, preheat oven to 350°F and take dough out of refrigerator while oven preheats.
- Scoop cookies onto a parchment lined baking sheet, allowing at least 2 inches between cookies. After scooping, sprinkle dough generously with cinnamon sugar.
- Bake cookies on center rack for about 12 minutes. Cookies will still be quite soft in center, edges will be golden but set. Allow cookies to sit on pan 3-5 minutes before transferring to a wire cooling rack.Baking time is based on a 2.5 tbsp cookie scoop, so larger cookies will need slightly more time (an extra 2-3 minutes) and smaller cookies less (probably about 1 minute).
- Store cookies in an airtight container, they will last about 4-7 days before drying out. Enjoy!