Ingredients
Units
Scale
- 2 and 3/4 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 and 1/2 sticks unsalted butter, softened
- 1 and 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 3 tablespoons creamy peanut butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 and 1/2 cup semi-sweet chocolate chips
Instructions
- In a small bowl, whisk the flour, cinnamon, salt, baking soda, and baking powder together. Set aside.
- In a large bowl using an electric mixer (or stand mixer), cream the butter, sugars, and peanut butter on medium high speed until pale and fluffy.
- Add in the eggs one at a time, mixing in between. Add in the vanilla extract then lower the speed and gradually add in the flour mixture. Mix until everything is combined but don’t over mix.
- Stir in the chocolate chips with a spoon, don’t beat with the electric mixer. Cover the dough and refrigerate for 1-2 hours. Preferably overnight.
- Once the dough is firm, preheat the oven to 375F° and line a cookie sheet with parchment paper.
- Using a medium size cookie scoop or a heaping tablespoon, drop the cookie dough on a cookie sheet, and place them 2-3 inches apart. If you want perfectly round shaped cookies, roll them in between your hands or use a cookie scoop.
- Bake for exactly 12 minutes. Once the timer goes off, remove from the oven and allow the cookies to continue baking on the cookie sheet for 6-8 minutes.
- Transfer to a cooling rack and enjoy!