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Chunky Peanut, Chocolate, and Cinnamon Cookies
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving
Gallery
Chunky Peanut, Chocolate, and Cinnamon Cookies
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Chunky Peanut, Chocolate, and Cinnamon Cookies
Chunky Peanut, Chocolate, and Cinnamon Cookies
Chunky Peanut, Chocolate, and Cinnamon Cookies
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup smooth peanut butter
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
- 2/3 cup roasted, salted peanuts, coarsely chopped
- 2 teaspoons pure vanilla extract
- Chocolate or vanilla ice cream, for serving
Directions
Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put 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, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
Reviews (27)
Add Rating & Review
60 Ratings
5 star values:
18
4 star values:
21
3 star values:
13
2 star values:
6
1 star values:
2
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Reviews (27)
Add Rating & Review
60 Ratings
5 star values:
18
4 star values:
21
3 star values:
13
2 star values:
6
1 star values:
2
Add Rating & Review
60 Ratings
5 star values:
18
4 star values:
21
3 star values:
13
2 star values:
6
1 star values:
2
60 Ratings
5 star values:
18
4 star values:
21
3 star values:
13
2 star values:
6
1 star values:
2
60 Ratings
5 star values:
18
4 star values:
21
3 star values:
13
2 star values:
6
1 star values:
2
- 5 star values:
- 18
- 4 star values:
- 21
- 3 star values:
- 13
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
Rating: 4 stars
03/18/2014
delicious cookie! turned out beautiful! i made with a natural style peanut butter and chopped up chocolate bar.
i pulled the cookies @13 minutes (these would be easy to cook too long) and let cool on cookie sheet which they continued to firm up and get a beautiful 'fault line cracked' top.
Martha Stewart Member
Rating: Unrated
08/01/2011
I must say these are fanastic. I used more peanuts than the recipe calls for i used a cup and a half and used red skinned salted peanuts when I did the recipe on the recipe builder on weight watchers with 60 cookies to turn out it came to 2 points each Yippee
Martha Stewart Member
Rating: Unrated
07/27/2011
Can taste the cinnamon, and the peanut butter. I did omit the peanuts; the cookies are pretty good.
Martha Stewart Member
Rating: Unrated
12/24/2010
Wow, totally true, you can taste the three main ingredients!
Martha Stewart Member
Rating: Unrated
02/17/2010
Passionate...
The peanut butter is a major base of this recipe. If you make substitutions, the texture will change. I think your best bet is to find a good chocolate chip cookie recipe and add the cinnamon, 1/4 tsp per cup of flour. (As a rule of thumb, if you can't find or use an ingredient that's in the name of the recipe, it's probably best to find a different recipe.)
Martha Stewart Member
Rating: Unrated
02/17/2010
We use sunflower butter instead of peanut butter for our allergy friends.....I have not baked with it. It has all the creaminess of peanut butter but not peanut flavor or taste.....it really isn't bad....can find in most grocery stores.lhz
Martha Stewart Member
Rating: Unrated
02/01/2010
I'm allergic to peanuts... what could I use instead of peanut butter?
Martha Stewart Member
Rating: Unrated
12/09/2009
These are THE perfect cookie to dip into milk. They do keep their shape very well, not a spready cookie, and have that nice crunch to them that peanut butter always gives cookies. Used tablespoons of dough and got a lot fewer than 5 dozen cookies. Make these and make sure you have milk on had to dip them in!
Martha Stewart Member
Rating: Unrated
02/02/2009
Wasn't as thrilled as other contributor's were with this recipe. Not as sweet as you would think a cookie should be. It definitely kept its shape though and tasted good. Not sure if I would make it again...?
Martha Stewart Member
Rating: Unrated
09/27/2008
The cookies came out perfect. Just love the texture and taste. I use chunky peanut butter and omit the nuts and it taste still good. Thanks Martha...
Martha Stewart Member
Rating: Unrated
09/08/2008
Best cookies I ever made, they kept their shape after baking! Delicious flavor!
Martha Stewart Member
Rating: Unrated
08/06/2008
and my profound thanks to the soldier for his/her service.
Martha Stewart Member
Rating: Unrated
08/06/2008
surround them with popcorn-that can be enjoyed by the receiver as well.
Martha Stewart Member
Rating: Unrated
08/06/2008
Does anyone have any helpful hints on sending cookies to a soldier? I would think these would stay moist but not sure how to get them there in one piece.
Martha Stewart Member
Rating: Unrated
08/04/2008
How funny! I just picked this recipe out of The Cookie Cookbook and today it is the Cookie of the Day. These cookies are delicious. They were very easy to make and my whole family loved them. A good stand-by cookie recipe.
Martha Stewart Member
Rating: Unrated
08/03/2008
I bet you could do that, karita - it may not be as nutty that way, but it's your recipe. You don't have to do EXACTLY what Martha says. :)
Martha Stewart Member
Rating: Unrated
08/03/2008
Does anyone know if you can use chunky peanut butter and then omit adding the nuts separately? (I just bought a TON of chunky peanut butter but would still like to make this recipe.)
Martha Stewart Member
Rating: Unrated
08/03/2008
I would think there wouldn't be a problem in using shortening. A lot of my older receipes used shortening and sometimes half and half with butter. In fact my mother in law used lard for the best pie crusts.
Martha Stewart Member
Rating: Unrated
08/03/2008
Response to 1
Martha Stewart Member
Rating: Unrated
08/03/2008
Whenever I bake a full batch of cookies, I freeze half the cookies after they are baked. I put them in the large size freezer bags and double wrap them. I have kept them up to a 6 weeks. There is never a taste loss either. In fact sometimes the frozen cookies have a better taste as the ingredients have all melted in. Anyway almost all baked cookies can be frozen.
Martha Stewart Member
Rating: Unrated
08/03/2008
has anyone tried these with shortening instead of butter?
Martha Stewart Member
Rating: Unrated
08/03/2008
Does anyone know if these cookies can be made ahead and frozen, say until the holidays? I think the dough would survive if vacuumed sealed but wanted to ask anyway.
Martha Stewart Member
Rating: Unrated
08/03/2008
Can anyone tell me if these are crunchy or soft? Thanks!
Martha Stewart Member
Rating: Unrated
03/30/2008
Perfect texture, with a classic flavor combination. And they retain a perfect, adorable little shape. Excellent for giving; fill a tin and tie with ribbon.
Martha Stewart Member
Rating: Unrated
03/05/2008
My husband loved these so much he took them to work with him and everyone there loved them too!! This is a great recipe that gives a great little change to normal chocolate chip cookies!
Martha Stewart Member
Rating: Unrated
12/30/2007
Delicious! I've made these several times and they are always a hit.
Martha Stewart Member
Rating: 4 stars
03/18/2014
delicious cookie! turned out beautiful! i made with a natural style peanut butter and chopped up chocolate bar.
i pulled the cookies @13 minutes (these would be easy to cook too long) and let cool on cookie sheet which they continued to firm up and get a beautiful 'fault line cracked' top.
Rating: 4 stars
Rating: Unrated
08/01/2011
I must say these are fanastic. I used more peanuts than the recipe calls for i used a cup and a half and used red skinned salted peanuts when I did the recipe on the recipe builder on weight watchers with 60 cookies to turn out it came to 2 points each Yippee
Rating: Unrated
Rating: Unrated
07/27/2011
Can taste the cinnamon, and the peanut butter. I did omit the peanuts; the cookies are pretty good.
Rating: Unrated
12/24/2010
Wow, totally true, you can taste the three main ingredients!
Rating: Unrated
02/17/2010
Passionate...
The peanut butter is a major base of this recipe. If you make substitutions, the texture will change. I think your best bet is to find a good chocolate chip cookie recipe and add the cinnamon, 1/4 tsp per cup of flour. (As a rule of thumb, if you can't find or use an ingredient that's in the name of the recipe, it's probably best to find a different recipe.)
We use sunflower butter instead of peanut butter for our allergy friends.....I have not baked with it. It has all the creaminess of peanut butter but not peanut flavor or taste.....it really isn't bad....can find in most grocery stores.lhz
Rating: Unrated
02/01/2010
I'm allergic to peanuts... what could I use instead of peanut butter?
Rating: Unrated
12/09/2009
These are THE perfect cookie to dip into milk. They do keep their shape very well, not a spready cookie, and have that nice crunch to them that peanut butter always gives cookies. Used tablespoons of dough and got a lot fewer than 5 dozen cookies. Make these and make sure you have milk on had to dip them in!
Rating: Unrated
02/02/2009
Wasn't as thrilled as other contributor's were with this recipe. Not as sweet as you would think a cookie should be. It definitely kept its shape though and tasted good. Not sure if I would make it again...?
Rating: Unrated
09/27/2008
The cookies came out perfect. Just love the texture and taste. I use chunky peanut butter and omit the nuts and it taste still good. Thanks Martha...
Rating: Unrated
09/08/2008
Best cookies I ever made, they kept their shape after baking! Delicious flavor!
Rating: Unrated
08/06/2008
and my profound thanks to the soldier for his/her service.
surround them with popcorn-that can be enjoyed by the receiver as well.
Does anyone have any helpful hints on sending cookies to a soldier? I would think these would stay moist but not sure how to get them there in one piece.
Rating: Unrated
08/04/2008
How funny! I just picked this recipe out of The Cookie Cookbook and today it is the Cookie of the Day. These cookies are delicious. They were very easy to make and my whole family loved them. A good stand-by cookie recipe.
Rating: Unrated
08/03/2008
I bet you could do that, karita - it may not be as nutty that way, but it's your recipe. You don't have to do EXACTLY what Martha says. :)
Does anyone know if you can use chunky peanut butter and then omit adding the nuts separately? (I just bought a TON of chunky peanut butter but would still like to make this recipe.)
I would think there wouldn't be a problem in using shortening. A lot of my older receipes used shortening and sometimes half and half with butter. In fact my mother in law used lard for the best pie crusts.
Response to 1
Whenever I bake a full batch of cookies, I freeze half the cookies after they are baked. I put them in the large size freezer bags and double wrap them. I have kept them up to a 6 weeks. There is never a taste loss either. In fact sometimes the frozen cookies have a better taste as the ingredients have all melted in. Anyway almost all baked cookies can be frozen.
has anyone tried these with shortening instead of butter?
Does anyone know if these cookies can be made ahead and frozen, say until the holidays? I think the dough would survive if vacuumed sealed but wanted to ask anyway.
Can anyone tell me if these are crunchy or soft? Thanks!
Rating: Unrated
03/30/2008
Perfect texture, with a classic flavor combination. And they retain a perfect, adorable little shape. Excellent for giving; fill a tin and tie with ribbon.
Rating: Unrated
03/05/2008
My husband loved these so much he took them to work with him and everyone there loved them too!! This is a great recipe that gives a great little change to normal chocolate chip cookies!
Rating: Unrated
12/30/2007
Delicious! I've made these several times and they are always a hit.
All Reviews for Chunky Peanut, Chocolate, and Cinnamon Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chunky Peanut, Chocolate, and Cinnamon Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
