Best Cinnamon Peanut Cookies Recipes

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES

Steps:

• 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.

PEANUT BUTTER CINNAMON SNAP COOKIES

Steps:

• In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture., Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets. Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.

PEANUT BUTTER CINNAMON COOKIES

Steps:

• 1. Mix the first 5 ingredients in a medium bowl.Set aside. Beat butter, sugars, peanut butter ,egg and vanilla in a large bowl with mixer on medium speed until well blended, about 2 minutes. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough for 2 hours or until firm.
• 2. Heat oven to 375^. Shape dough into 1-inch ball. Roll in the cinnamon/sugar mixture to coat well. Place about 3 inches apart on and ungreased baking sheet. Gently flatten with fork tines, pressing a crisscross pattern onto tops of cookies; or use your meat tenderizer to press gently make a pattern on tops.
• 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CHUNKY PEANUT, CHOCOLATE AND CINNAMON COOKIES

Steps:

• 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.
• * You can make these into bite size, just make the balls smaller. Also Instead of real peanuts you can add peanut butter chips, they come out great!

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES

Steps:

• 1. Preheat oven to 350. 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. 2. 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.

PEANUT BUTTER CINNAMON COOKIES

Steps:

• 1. Mix flour, 2 tablespoons cinnamon, baking soda, baking powder and salt in a medium bowl. Put aside.
• 2. Blend butter, 1 cup granulated sugar, brown sugar, peanut butter,egg and vanilla in a large bowl with electric mixer on a medium speed until well blended. Gradually add flour mixture on a lower speed until well blended. REFRIGERATE about 2 hours or until it is firm.
• 3. Preheat oven to 375 degrees. Mix remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. Shape the dough into 1 inch round balls. Roll in the cinnamon sugar mixture to coat. Place about 3 inches apart on an ungreased cookie sheet. Make a criss-cross design with a fork on the top to somewhat flatten the cookie. Be careful not to overbake.
• 4. Bake about 8 to 9 minutes or until lightly browned. Cool on cookie sheets for 1 minute. Remove to wire rack and cool completely. W Makes about 6 dozen cookies.
• 5. (If you run out of the cinnamon/sugar to roll the dough in, just make more by mixing 1/2 cup sugar and 1/2 teaspoon cinnamon.)
• 6. ENJOY !!!

CINNAMON- PEANUT COOKIES

Steps:

• Heat oven to 350 degrees- Have cookie sheets ready.
• Mix flour, salt and cinnamon.
• Put remaining ingredients into a large bowl.
• Beat with electric mixer until well blended.
• Gradually add flour mixture, beating just until blended.
• Drop heaping teaspoonfuls 1 1/2 inches apart on to ungreased cookie sheet.
• Bake 10 to 12 minutes just until lightly brown- Do not overbake.
• Remove to wire rack to cool.