Chunky Peanut, Chocolate, and Cinnamon Cookies

This recipe also came from Martha's book. They turned out okay. For one, I think I baked them a little too long. They did have good flavor though. And the recipe makes 5 dozen cookies, so it took forever to roll that many balls and bake them! Again, no picture. :(

Chunky Peanut, Chocolate, and Cinnamon Cookies

Ingredients:
2 c. all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1/2 c. smooth peanut butter
1 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 1/2 c. semisweet chocolate chips
2/3 c. roasted, salted peanuts, coarsely chopped (I omitted these.)
2 tsp pure vanilla extract

Directions:
Preheat oven to 350 degrees F. Whisk together flour, baking soda, salt, and cinnamon in a 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 until well distributed. Refrigerate dough until slightly firm, 15 minutes. (I left mine in for 30 minutes and kept sticking it back in the fridge while some were baking...it was easier to roll in balls when it was firmer.)

Roll dough into 1-inch balls. Space balls 2-3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (These cool directly on the racks so they end up being a crisper cookie.) Cookies can be stored in airtight containers at room temperature up to 3 days.