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Cinnamon Peanut Butter Chocolate Chip Cookies

I made homemade peanut butter for the first time! The only thing better than homemade peanut butter? Homemade honey roasted peanut butter!

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I don’t think making basic peanut butter qualifies as a recipe post because it is super easy. Toss a 16-ounce jar of peanuts with about a tablespoon of peanut oil (or a flavorless oil like canola) into a food processor and process for several minutes until a smooth, rich texture is reached. You can add more oil if needed or actually leave it out if you want it a little healthier and don’t mind a slightly thicker peanut butter. I bought some pint-sized mason jars to store my homemade peanut butter in and plan to use it for lots of recipes and peanut sandwiches in my near future. I don’t know what it is, but homemade peanut butter tastes so much better than store-bought, even the kind you freshly grind at the stores. Maybe it’s all psychological, but Dustin agrees with me on its deliciousness.

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What better to do with as-fresh-as-you-can-possiblly-get-peanut butter than bake cookies? I went off in search of holiday cookie that incorporated peanut butter. I found these delicious looking peanut butter cinnamon cookies from Back For Seconds. Nothing says holiday season more than cinnamon. Peanut butter and cinnamon are a flavor combination I wouldn’t have initially thought would wet my palette, but they totally work together. Cinnamon chips are where it’s at and make a delicious addition to any baked goods.

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These cookies end up being a delicious monster hybrid of cinnamon cookies (snickerdoodles, please), chocolate chip cookies, and peanut butter cookies.

 Cinnamon Peanut Butter Chocolate Chip Cookies

slightly adapted from Back For Seconds

  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 2 tablespoons white sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup cinnamon chips
  • 1/3 cup chocolate chips
  1. Preheat oven to 350°.
  2. Sift together flour, baking soda, powder, salt, and cinnamon in a medium sized bowl.
  3. Use a hand mixer to cream together the butter, peanut butter, and sugars in a large bowl.
  4. Add in the egg and vanilla extract, continuing to mix.
  5. Slowly add the dry mixture to the wet mixture, and mix until fully incorporated.
  6. Use a spatula to fold in the cinnamon and chocolate chips.
  7. Use a cookie scoop to spoon balls of dough onto a silicone-lined or parchment paper lined baking sheet.
  8. Bake for 10 minutes until the edges are browned and the centers look soft and puffy.
  9. Allow to cool on the pan for a few minutes before transferring to a cooling rack.

Bonnie enjoyed me making homemade peanut butter because I let her lick the spoon!

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