Truth be told, and why shouldn’t it be, I’m not such a fan of peanut butter. Maybe it’s a texture thing, I don’t know. It’s crazy, because I love peanuts. I could polish off one of those huge jars of Planter’s Roasted Peanuts during a single episode of Raising Hope. And that’s giving me plenty of time to chuckle my way though the show. An aside, anyone else think that Cloris Leachman isn’t acting?
The person I love most in life, occasionally eats peanut butter by the spoonful. My lovely sister sits down to a daily lunch centered around a classic pb&j sandwich. Not me. And don’t even get me started on my dislike of the famed Reese’s Peanut Butter Cup.
All that said, I was intrigued by this recipe for Peanut Butter and Cinnamon Cookies. And I’m very glad that I gave it a try. The combination of peanut butter and cinnamon may sound strange, but the cinnamon really took the edge off the peanut butter for me. The two contrasting flavors make for a very subtle peanut butter cookie. I really couldn’t be more pleased. I think that even the peanut butter fanatics among us will approve. Give them a try. They would be great for a holiday cookie exchange.
Peanut Butter & Cinnamon Cookies – adapted from Martha Stewart’s Cookies App.
- 1 1/4 cups all-purpose flour
- 1 tablespoon plus 1/4 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar, divided
- 1/2 cup packed light-brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon pure vanilla extract
Mix flour, 1 tablespoon of cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
With a mixer, beat butter, 1/2 cup sugar, the brown sugar, peanut butter, egg and vanilla on medium speed until well blended. Gradually beat in the dry ingredients on low-speed until well mixed. Refrigerate dough for 2 hours or until firm.
Preheat oven to 350 degrees. Mix remaining 1/4 cup sugar and 1/4 teaspoon cinnamon in a small bowl. Using a 1.5″ ice cream scoop, shape dough into balls. Roll in cinnamon-sugar mixture to coat. Place about 3 inches apart on baking sheets lined with parchment paper. Gently flatten each ball with a fork, pressing a crisscross pattern on the tops of the cookies.
Bake until lightly browned, 8 to 10 minutes. Cool on baking sheet for 1 minute, then transfer to wire rack to cool completely.