Chocolate Chip Peanut Cookies with Cinnamon

The following recipe is always a hit whenever we make it. The last time we took these to a Superbowl party the plate was devoured before anything else was touched.  The hint of cinnamon mixed with the other flavors gives it a little something extra that I feel really adds to this recipe. This batch was baked for the next door neighbor’s children for surprising my wife with a beautiful snowman on our front lawn. Their 8yr old overheard her say that we have been in our house for ten years and have never had a snowman. A few days later we looked out and we had a snowman fully equipped with a hat, scarf, and stick arms.

This recipe was adapted from Martha Stewart


2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

¾ cup (1½ sticks) unsalted butter, softened

½ cup smooth peanut butter

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1½ cups semisweet chocolate chips

⅔ cup roasted, salted peanuts, coarsely chopped

2 teaspoons pure vanilla extract


  1. Preheat oven to 350°. Whisk together flour, baking soda, salt and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix two minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts and vanilla with a mixing spoon until well distributed.
  2. Scoop the dough with a soup spoon leaving them somewhat round. Space balls 2-3 inches apart on baking sheets lined with parchment paper (We use a pizza stone with no parchement paper). Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. 


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