Chunky Peanut, Chocolate, and Cinnamon Cookies

You can also make bite- sized cookies by rolling the dough into smaller balls.

• Ready In: 53 mins
• Yields: 60 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  dry roasted salted peanut, 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.