Cinnamon Peanut Butter Cookies
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 always my favorite. Lots of them are dry or crumbly, and that’s sometimes fine but not really the best texture in my opinion. Probably why I made these Big Bakery Style Peanut Butter Cookies, which are chewy and dense in the best way and not at all dry. My cinnamon peanut butter cookies I wanted something chewy but with a little bit extra.
Baking Notes & Tips
When it comes to peanut butter cookies you don’t want to overbake, it’s how you end up with dry cookies. Pay attention to the bake time, and I highly recommend having an oven thermometer to ensure your oven actually is at the right temperature.
These cookies do have an overnight chill time, but I think it really enhances the flavors. I know it sucks waiting for things, especially a sweet treat. So while I know you might want to skip, I recommend just making the cookie dough in the evening before bed. Then.. cinnamon peanut butter cookies for breakfast!
I use cinnamon sugar bits in these, however I know that cinnamon chips do exist. They aren’t the same thing but cinnamon chips could be substituted, but it will change the texture a little bit. I unfortunately don’t know of any other product that’s like the cinnamon sugar bits currently.
Cinnamon Peanut Butter Key Ingredients
- 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 use and recommend King Arthur Cinnamon Bits which are sort of like cinnamon sugar chunks, however I believe Hershey’s also makes cinnamon chips and I’m sure those would work as well, but might create a slightly different texture and taste.
Ingredients
- 112 g (½ cups) Unsalted butter softened
- 135 g (â…” cups) Dark brown sugar
- 50 g (¼ cups) Granulated sugar
- 1 large Egg room temperature
- ½ tsp Vanilla
- 175 g (â…” cups) Creamy peanut butter
- 150 g (1¼ cups) AP Flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Sea salt
- 115 g (1 cups) Cinnamon bits/chips
- Cinnamon sugar for topping
Instructions
- In a small/medium bowl mix together dry ingredients: flour, baking soda, baking powder, and salt and whisk together. Set aside.150 g AP Flour | 1 tsp Baking soda | ½ tsp Baking powder | ½ tsp Sea salt
- In either the bowl of your stand mixer with paddle attached or medium bowl with hand mixer, cream together softened butter, brown sugar and granulated sugar until light and fluffy (about 2-4 minutes).112 g Unsalted butter | 135 g Dark brown sugar | 50 g Granulated sugar
- Add egg and vanilla, and mix in until incorporated.1 large Egg | ½ tsp Vanilla
- Add in peanut butter and mix until smooth.175 g Creamy peanut butter
- Add your dry ingredients to the wet, and mix on low until just combined. Don't overmix!
- Add in your cinnamon chips to the cookie dough and stir with a rubber spatula to disperse evenly throughout the cookie dough.115 g Cinnamon bits/chips
- Either scoop out all your cookies onto a parchment or silpat lined baking sheet and cover or 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.
- If you chilled your dough in the bowl, scoop cookies onto a parchment lined baking sheet, allowing at least 2 inches between cookies. After scooping, sprinkle dough generously with cinnamon sugar.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 about a 2 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 becoming stale. Enjoy!
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