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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!
