Cinnamon Peanut Butter Cookies

 

I.  Love. These cookies.  Love.  And what’s not to love about Cinnamon Peanut Butter Cookies, really.  

Especially when they’re suuuuuper duper simple to make and ooooh so delightful, ever so slightly melting in your mouth, with a dusting of cinnamon….Oh!  So tasty these little wonders are.

I know, you’re probably furrowed brow, speculating cinnamon and peanut butter wouldn’t go together but oh, trust me, oh, they do.  Yep.

Ya know, weirdly, Mike is not a fan of peanut butter in baked goods.  I don’t know why.  I’ve asked him what makes him so weird, cough, but he just shrugs his shoulders and mutters that he doesn’t have an answer for me.

Like peanut butter and chocolate do not go together in his world……My brain does that overloaded robot head sparking thing, does not compute. 

He’ll eat peanut butter and jelly sandwiches but that’s the extent of it.  Hm, I do have pb & j related baking recipes….I should ask him if he’d eat those.

Regardless, I suppose it’s fine because it seems over time I’ve developed a mild peanut allergy, or peanut intolerance, or some such peanut issue and it’s best I avoid them. 

Which sucks, my friends, suuu-uh uh uh uh uh-uucks, because I love peanut butter.  And peanut butter in baked goods?, even better.  Especially these dang-nabbit cookies! 

Omg, peanut butter on a freshly toasted bagel….where it gets all melty and extra gooey….omg.  I’m dyin’ over here.

Sigh.  

These days, peanut butter is mostly for dog treats in our house, lucky Finn.

In baking reflection, these were the very first thing I baked from the Woman’s Day Desserts* cookbook my parents gave me.  And I have loved them ever since.  The recipe is also over on food.com too.

The New York Style Cheesecake was of course my second bake.  

I really should try more stuff out of this book.  In general, I really should bake more out of the books I have, like the stellar One Bowl Baking.  I’m not very good at turning to those first for some reason.  Probably something to do with the ease of the internet.  Curses.

Anywhooo…..yes, these Cinnamon Peanut Butter Cookies.  You must make these.  Add them to your holiday cookie list this year.  Or please, any time, bake them any time.  All the time!  Like right now is good, yeah?

Let’s do this then.

Oh to be honest, I have not tried this recipe with natural peanut butter, just the regular ol’ stuff.  

This batch in the photos was made with two-ingredient no-stir peanut butter and they came out arg so yummy.  I think you’ll be fine either way but if you have an issue let me know.

The book says dark brown sugar but the online recipe says light.  Use dark if you have it, much tastier but light is fine too.

First, get yourself set up with ingredients measured out.  By the way, I always use fine sea salt* to bake with as I find it to be the ideal level of salty, not to be snobbish.  Used solely for baking, you won’t zip through it therefore it becomes an economical, tastier choice.

Next, dump everything into a mixer bowl except the flour and blend it up.  Tellin’ ya, I was not kidding on the simpleness here.

The color of the batter will lighten up as you beat it.

Once everything is blended together nicely, add the flour slowly and just barely mix that in.  Indeed, there is no leavener, it is not a typo.  And voila, tada, you are ready to bake.  Seriously!

I have plopped the dough directly on my blasphemous insulated cookie sheets* in the past and have had zero issues.  Now that I have silicone baking mats,* I use those as an added safety measure but you can go naked sheets, mats, parchment, or insulated and you’ll be a-okay.

Ok, drop a fat tablespoon worth of dough on the sheet every two inches or so then pop these lovelies in the oven.

Set to bake in 3, 2, 1….

What comes out?  A taste sensation celebration.

Tada!  You can go a little more golden brown but don’t go too far as you want soft cookies.

A very thin metal spatula* (so long as it’s not a non-stick pan) is definitely your cookie removal BFF here.  Get one if you can, like the thin restaurant-style food flipper type, it definitely comes in cookie handy.

After snapping these snazzy pics, I took one sole bite because I could not resist.  Bagged up the rest and set the nibbled cookie atop.

Yum.  Just holy yum.

Mike came home, saw that nibbled cookie, grabbed it, stuffed it in his mouth as he said, “oh what’s this.”  Heh, I opted to let him eat it, type unknown to see what he’d say.  “Oh this is good,” was the prompt response.  

Ha!, I’m chuckling to myself then piped, “why, they’re Cinnamon Peanut Butter Cookies.  You like that?”

M:  Oh yeah that was really good.

B:  Thought you didn’t like peanut butter baked goods.

M:  Yeah um well…..(and he wandered off)

After dinner he served himself up a nice handful for dessert.  Yes!

The lesson here?  If these cookies can convert a non-peanut-butter-baked-good person into a peanut-butter-baked-good person, I think that’s sayin’ somethin’.  Woot!  High fives all around!

Be sure to give these Cinnamon Peanut Butter Cookies a whirl ASAP, you’ll be so glad you did!

Note:  This content originally appeared on Flaky Bakers.

Cinnamon Peanut Butter Cookies

Yield

48 cookies

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Delicate peanut butter cookies dusted with a light and unexpected twist of cinnamon put these delicious numbers over the top.

Ingredients

• 1/2 cup (113 g) butter (1 stick, 8 tablespoons), room temperature
• 1/2 cup (99 g) granulated sugar
• 1/2 cup (107 g) dark brown sugar packed (or light brown)
• 1/2 cup (135 g) creamy peanut butter
• 1 large egg, room temperature
• 1 teaspoon (5 g) vanilla extract
• 1/2 teaspoon (3 g) fine sea salt
• 1 teaspoon (2.6 g) ground cinnamon
• 1 cup (120 g) all-purpose flour

Instructions

1. Begin by preheating the oven to 350° F (176° C). Have ready a cookie sheet which can be lined with a silicone baking mat if desired. No greasing is necessary.
2. In the bowl of a stand mixer or a large bowl, add all of the ingredients except the flour: the butter, the sugars, peanut butter, egg, vanilla, salt, and cinnamon. Beat these ingredients together until they are well combined and the color has lightened.
3. Turn the mixer to low and slowly add the flour. Stir together until everything has just mixed. Turn the mixer off to scrape the bowl and combine any remaining bits of flour with a spatula.
4. Drop about a tablespoon of batter onto the cookie sheet about 2” apart.
5. Bake for 12-15 minutes, rotating the sheet halfway through, until the edges are slightly golden brown. Avoid over-baking to ensure soft cookies.
6. Let the cookies cool on the baking sheet on top of a rack for 5 minutes then remove the cookies to the rack to cool completely.

Notes:

Adapted from Woman’s Day Desserts* and food.com.

Nutrition Facts

Calories

59.40

Fat (grams)

3.37

Sat. Fat (grams)

1.51

Carbs (grams)

6.64

Fiber (grams)

0.25

Net carbs

6.39

Sugar (grams)

4.12

Protein (grams)

1.01

Sodium (milligrams)

52.13

Cholesterol (grams)

8.96

The nutritional information is based on the entire amount. Please see the "info" section for nutrition details.

cookies, peanut butter

recipes

American

*The Woman’s Day Desserts, fine sea salt, insulated cookie sheets, silicone baking mats, and metal spatulas are Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.