Chunky Peanut, Chocolate and Cinnamon Cookies

This is a spin off of the regular chocolate chipper recipes out there, just a bit of variety. The addition of cinnamon makes these special. From Martha Stewart.

• Ready In: 1 hr
• Serves: 60
• Yields: 5 dozen cookies

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 3⁄4 cup 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  semi-sweet chocolate chips
• 2⁄3 cup salted peanuts, coarsely chopped and roasted
• 2  teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. * You can make these into bite size, just make the balls smaller. Also Instead of real peanuts you can add peanut butter chips, they come out great!