New This Month

Chunky Peanut, Chocolate, and Cinnamon Cookies

60

These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller balls.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, November 2005

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup smooth peanut butter
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups semisweet chocolate chips
  • 2/3 cup roasted, salted peanuts, coarsely chopped
  • 2 teaspoons pure vanilla extract
  • Chocolate or vanilla ice cream, for serving

Directions

  1. Preheat oven to 350 degrees. 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 2 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. Refrigerate dough until it is slightly firm, 15 minutes.

  2. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

Reviews Add a comment

  • Tracie C
    18 MAR, 2014
    delicious cookie! turned out beautiful! i made with a natural style peanut butter and chopped up chocolate bar. i pulled the cookies @13 minutes (these would be easy to cook too long) and let cool on cookie sheet which they continued to firm up and get a beautiful 'fault line cracked' top.
    Reply
  • susanloretta
    1 AUG, 2011
    I must say these are fanastic. I used more peanuts than the recipe calls for i used a cup and a half and used red skinned salted peanuts when I did the recipe on the recipe builder on weight watchers with 60 cookies to turn out it came to 2 points each Yippee
    Reply
  • Sandra7824
    27 JUL, 2011
    Can taste the cinnamon, and the peanut butter. I did omit the peanuts; the cookies are pretty good.
    Reply
  • maryjoe85
    24 DEC, 2010
    Wow, totally true, you can taste the three main ingredients!
    Reply
  • Anarie
    17 FEB, 2010
    Passionate... The peanut butter is a major base of this recipe. If you make substitutions, the texture will change. I think your best bet is to find a good chocolate chip cookie recipe and add the cinnamon, 1/4 tsp per cup of flour. (As a rule of thumb, if you can't find or use an ingredient that's in the name of the recipe, it's probably best to find a different recipe.)
    Reply
  • danylo
    17 FEB, 2010
    We use sunflower butter instead of peanut butter for our allergy friends.....I have not baked with it. It has all the creaminess of peanut butter but not peanut flavor or taste.....it really isn't bad....can find in most grocery stores.lhz
    Reply
  • passionatepatissier
    1 FEB, 2010
    I'm allergic to peanuts... what could I use instead of peanut butter?
    Reply
  • sltx
    9 DEC, 2009
    These are THE perfect cookie to dip into milk. They do keep their shape very well, not a spready cookie, and have that nice crunch to them that peanut butter always gives cookies. Used tablespoons of dough and got a lot fewer than 5 dozen cookies. Make these and make sure you have milk on had to dip them in!
    Reply
  • Googe
    2 FEB, 2009
    Wasn't as thrilled as other contributor's were with this recipe. Not as sweet as you would think a cookie should be. It definitely kept its shape though and tasted good. Not sure if I would make it again...?
    Reply
  • Nursyafiqah
    27 SEP, 2008
    The cookies came out perfect. Just love the texture and taste. I use chunky peanut butter and omit the nuts and it taste still good. Thanks Martha...
    Reply