Peanut Butter Cinnamon Cookies
Amycakes Bakes | amycakesbakes.com
Ingredients
Dry Ingredients
- 167 grams (1 ¼ cup) flour
- ¾ tesapoon salt
- ½ teaspoon baking soda
- 3 Tablespoons Instant Clearjel
- 1 teaspoon cinnamon
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!