These cookies showcase three star ingredients in crunchy gooey spicy glory. They're dangerous to have around if you're supposed to be saving your appetite for later. Worth it, though!
Peanut, Chocolate, and Cinnamon Cookies
Adapted from Martha Stewart
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 tsp. ground cinnamon
3/4 c. unsalted butter, room temperature
1/2 c. smooth peanut butter
1 c. packed light brown sugar
1/2 c. sugar
1 1/2 c. semisweet chocolate chips
2/3 c. roasted, salted peanuts, coarsely chopped
2 tsp. vanilla extract
Heat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon and set aside. Add the butter and peanut butter to the bowl of your stand mixer, and mix on medium speed until you have a bowl of smooth golden goo, about two minutes. Add the sugars and mix for another two minutes on medium speed. Mix in the eggs.
Gradually add the flour mixture until it's all beaten in. Stir in the vanilla and then fold in the chocolate and peanuts. Refrigerate the dough for 15-20 minutes to make it easier to handle.
Roll the dough into 1" balls and distribute 2-3" apart on baking sheets lined with parchment paper or a Silpat. Bake until golden, about 13 minutes. Transfer cookies to rack to cool for as long as you can stand to wait.
Makes 4-5 dozen.
* This makes a crispy cookie -- more of a chocolate chip cookie with peanut butter-flavored dough than a peanut butter cookie with chocolate chips.
* Increase the cinnamon if you'd like a more pronounced spice flavor.