Perfectly soft and deliciously chewy with a touch of cinnamon flavor, these cinnamon peanut butter cookies are an updated take on a classic. You won’t want to make any other peanut butter cookies again!
After all my years of baking, this is my go-to peanut butter cookie recipe. I've always loved cinnamon in my peanut butter cookies as it adds a lovely flavor without being overpowering. These soft peanut butter cookies have a strong peanut butter flavor, but their soft, chewy texture and subtle cinnamon flavor make them so much fun to eat!
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They are the perfect treat for the holiday season (but we love to enjoy these all year long)!
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Equipment Checklist
Why you'll love these cinnamon peanut butter cookies
- Perfectly soft & chewy: These peanut butter cookies have the best texture thanks to the creaming process and a secret ingredient! They're so soft and tender but also chewy, so they're just a delight to eat.
- Great balance of flavor: Warm cinnamon pairs really well with rich peanut butter and mellows it out a bit. They're so yummy as a Thanksgiving dessert or to serve during the holidays!
- Quick & easy: After mixing the dough together, you'll be able to form your cookie balls and bake them in no time at all. They'll be ready to go in less than 30 minutes!
- A fun twist on classic peanut butter cookies: Although I love traditional peanut butter cookies, they can sometimes be a bit too crunchy. Instant Clearjel will help give you the perfect chewy texture and the hint of cinnamon elevates the flavor. They're seriously good!
Ingredients
The ingredient list for this cinnamon peanut butter cookie recipe is pretty simple, but there is one special ingredient you might not be used to: Instant Clearjel.
It's a type of cornstarch that helps your dough absorb extra moisture without feeling too dense or heavy. It's the secret to perfectly chewy peanut butter cookies every time, and is a standard ingredient in my favorite bakery recipes!
For the dry ingredients, you'll need:
- flour
- salt
- baking soda
- Instant Clearjel
- cinnamon
You'll also need to cream these ingredients together in your stand mixer before incorporating the flour mixture.
- sugar
- brown sugar
- salted butter
- creamy peanut butter
- vanilla extract
- egg
- 1 Tablespoon corn syrup (optional, but it makes a softer cookie)
Top Tip
For best results, use a thick and creamy peanut butter like JIF.
Variations
- These cinnamon peanut butter cookies can be baked larger or turn them into mini cookies, like the size of my mini sugar cookies. The baking time will just have to be adjusted. Watch carefully towards the end of baking, as they should look slightly underdone when they come out of the oven to keep their soft and chewy texture.
- Roll these peanut butter snickerdoodles in a cinnamon sugar coating for extra crunch and flavor.
- If you'd prefer to add a little texture to these cinnamon peanut butter cookies, you can fold in ¾ cup of peanut butter chips or cinnamon chips.
- If you want to skip the cinnamon, add an extra teaspoon of vanilla extract. When I do this I add ¾ cup of semi sweet chocolate chips to make Peanut Butter Chocolate Chip Cookies.
- Feel free to use crunchy peanut butter instead of smooth peanut butter.
If you love tender, chewy cookies, you'd love my favorite cookie recipes:
Storage
Leftover peanut butter cookies can be kept at room temperature in an airtight container for 2-3 days. For longer storage, freeze them in a freezer bag for up to 3 months. To serve, let the cookies thaw in the fridge or pop them in the microwave for 10-15 seconds to soften them up!
You can also freeze uncooked cookie dough balls on a baking tray to bake cookies whenever you'd like. They'll last for 2-3 months in the freezer and will need to thaw for 20-30 minutes before baking. They may require an additional 2-3 minutes in the oven when baking while still cold.
Recipe Video
Watch my video for every step, and some tips on how to get the perfect bake on these chewy peanut butter cookies.
You can also watch it here on my Youtube Channel.
FAQs
Is cinnamon good in peanut butter cookies?
Absolutely! Cinnamon is a warm spice that pairs well with peanut butter's rich, nutty flavor. You can easily add a teaspoon of cinnamon to your favorite peanut butter cookie recipe or make these tender peanut butter snickerdoodles! These nutty cinnamon cookies are rolled in a cinnamon sugar mixture for a snickerdoodle texture with lots of peanut butter flavor. They're so delicious!
What is the best brand of peanut butter for peanut butter cookies?
After baking with peanut butter for years, I only use JIF peanut butter. It has a smooth, creamy consistency that blends really well into any dough. You can also use a brand like Skippy peanut butter, but I don't recommend using natural peanut butter since it's not emulsified, and the texture won't be the same. You'll get the most consistent results from JIF or Skippy.
How do you keep cookies from sticking to the pan?
Although some recipes call for an ungreased cookie sheet, I highly recommend using parchment paper whenever you bake cookies. You'll never have to worry about the cookies sticking to the pan, and clean-up will be a breeze. You can also use a silicone baking sheet or grease your baking sheet with cooking spray or butter.
Aren't these cinnamon peanut butter cookies so delicious? This is such a wonderful flavor combination; once you try this easy recipe, it'll be a new go-to for special occasions. Just be ready to share the recipe because I promise you'll be asked for it anytime you take these homemade cookies to a party!
Ready to level up your baking this year? Be sure to subscribe for email updates and follow along on social media. If you bake these peanut butter snickerdoodles, please tag @amycakesbakes on Instagram so I can admire your creations! Happy baking! 🙂
Thanks for Reading. ❤️
📖 Recipe
Peanut Butter Cinnamon Cookies
👩🍳 For the most accurate baking results, use the grams measurements with a kitchen scale. Watch the quick recipe video
Equipment
Ingredients
Creamed Ingredients
- 100 grams (½ cup) sugar
- 139 grams (½ c + 2 T) Brown Sugar
- 1 stick salted butter (at room temperature, soft to the touch)
- 195 grams (¾ cup) creamy peanut butter (I use Jif)
- 2 teaspoon vanilla
- 1 egg
- 1 Tablespoon corn syrup
Instructions
Preheat oven to 325 degrees.
Whisk the Dry Ingredients together in a medium bowl and set aside.
In a stand mixture with a beater attachment, cream the white and brown sugar with the softened butter until well blended.
Add the peanut butter and blend until creamy and well combined.
Add the egg, vanilla, and corn syrup and blend just until well mixed.
While the mixer is on low, slowly pour in the dry ingredients. Mix just until the peanut butter cookie dough comes together.
Using a 1.52 ounce cookie scoop, scoop the peanut butter cinnamon cookie dough and place 2 inches apart on a parchment lined cookie sheet. Roll the cookies into smooth balls for a smooth texture, then press down on the tops with the tines of a fork to make a criss-cross pattern for a traditional peanut butter cookie look.
Bake at 325 degrees for 12-14 minutes, or until the edges are set and the bottoms of the cookies are only slightly golden brown. The cookies will look soft and slightly underdone, but they will set up as they cool. Enjoy!