Peanut Butter, Chocolate Chip and Cinnamon Cookies

It's pretty hard to write this with the blizzard taking place outside my window right now. Literally. We are supposed to get up to 18 inches of snow! I've never seen that much in my life! More on that tomorrow...

Today: Cookies! (typical)

These are good peanut butter cookies, especially the day off. They are crisp on the outside and wonderfully chewy on the inside. I think the consistency of these cookies were perfect. Next time I may up the peanut butter content, because, lets face it: I'm a peanut butter lover. The cinnamon is definitely apparent and it such an interesting spice to find in peanut butter cookies. I really liked it though!

Peanut Butter, Chocolate Chip and Cinnamon Cookies

Adapted from Martha Stewart's Cookie Book

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup unsalted butter, room temperature

1/2 cup smooth peanut butter

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 cups mini semi-sweet chocolate chips

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Whisk together flour, baking soda, salt and cinnamon in a bowl.

Put the 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 and vanilla until well distributed. Refrigerate dough until slightly firm, 15 minutes. 

Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets. Flatten slightly. Bake until golden, about 13 minutes. Transfer cookies to wire racks to cool.