Chunky Peanut, Chocolate, and Cinnamon Cookies

Name: Chunky Peanut, Chocolate, and Cinnamon Cookies
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.75 cup (1 ½ sticks) unsalted butter, softened; 0.5 cup smooth peanut butter; 1 cup packed light-brown sugar; 0.5 cup granulated sugar; 2 large eggs; 1.5 cups semisweet chocolate chips; 0.667 cup roasted, salted peanuts, coarsely chopped; 2 teaspoons pure vanilla extract; Chocolate or vanilla ice cream, for serving

3.8

(60)

24 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Yield:

5 dozen

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.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup smooth peanut butter
1 cup packed light-brown sugar
½ cup granulated sugar
2 large eggs
1 ½ cups semisweet chocolate chips
⅔ cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving

Directions

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.
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.