Description
These soft and chewy cookies marry the flavors of peanut butter and cinnamon sugar for a delightful treat.
Ingredients
Scale
- 1 cup + 2 Tablespoons (142g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/2 cup (135g) creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup (110g) chopped peanuts
- 1/3 cup (70g) granulated sugar (for rolling)
- 1 teaspoon ground cinnamon
Instructions
- Whisk the flour, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until smooth, about 3 minutes. Add the egg and mix until combined.
- Add the peanut butter and vanilla extract and beat until combined.
- Gradually add the flour mixture and mix on low speed until combined. Stir in the chopped peanuts.
- Cover and chill the dough in the refrigerator for at least 3 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Mix the remaining 1/3 cup sugar with the cinnamon. Roll the dough into balls and coat in the cinnamon sugar.
- Place on baking sheets about 3 inches apart and bake for 11-12 minutes until the edges are set.
- Let cool on the baking sheets for 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container for up to a week. Freeze dough balls for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg