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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.
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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!
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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 used King Arthur Cinnamon Bits which are sort of like cinnamon sugar chips, 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.
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Ingredients
- 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
Instructions
- 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!
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