Perfectly soft and satisfyingly chewy with a warm hint of cinnamon, these cinnamon peanut butter cookies are a delightful update to a classic favorite. Once you try this recipe, you may never make another peanut butter cookie the same way again.
After years of baking, this is my go-to peanut butter cookie recipe. Cinnamon adds a subtle warmth that enhances the rich peanut butter flavor without overpowering it. These cookies deliver a pronounced peanut butter taste, a soft, tender crumb, and just enough chew to make every bite irresistible.
They’re perfect for the holiday season but delicious any time of year.
Equipment Checklist
Parchment Paper
I highly recommend using parchment paper on your cookie sheets to prevent sticking and make cleanup simple.
Cookie Scoop
This recipe uses a 1.52-ounce cookie scoop for evenly sized cookies.
Why you’ll love these cinnamon peanut butter cookies
- Perfectly soft & chewy: The creaming method and a special starch create a tender, chewy texture that’s easy to love.
- Balanced flavor: Warm cinnamon complements the peanut butter, rounding out the flavor for a cozy, satisfying cookie.
- Quick & easy: The dough comes together fast and bakes in under 15 minutes, so you can have fresh cookies in less than 30 minutes.
- A fun twist on a classic: Instant Clearjel helps the cookies stay soft and chewy rather than crunchy, while cinnamon adds a subtle, elevated flavor.
Ingredients
The ingredient list is straightforward, with one less-common but key ingredient: Instant Clearjel. It behaves like a modified cornstarch that helps the dough hold moisture without becoming dense, resulting in a consistently chewy cookie.
Dry ingredients:
- Flour
- Salt
- Baking soda
- Instant Clearjel
- Cinnamon
Creamed ingredients (to be mixed together before adding dry ingredients):
- Sugar
- Brown sugar
- Salted butter (softened)
- Creamy peanut butter
- Vanilla extract
- Egg
- 1 Tablespoon corn syrup (optional — helps produce a softer cookie)
Top Tip
Use a thick, creamy peanut butter such as JIF for the best texture and most consistent results.
Variations
- Make larger cookies or mini cookies; adjust baking time accordingly. Pull cookies when they look slightly underdone so they stay soft as they cool.
- Roll the dough in cinnamon sugar before baking for a snickerdoodle-style crust and extra flavor.
- Fold in ¾ cup peanut butter chips or cinnamon chips for added texture.
- Omit the cinnamon and increase vanilla for a classic peanut butter chocolate chip cookie—add ¾ cup semi-sweet chocolate chips if you like.
- Swap in crunchy peanut butter if you prefer more nutty texture.
If you enjoy tender, chewy cookies, try other favorite recipes like monster cookies, chocolate chip butterscotch cookies, or bakery-style chocolate chip cookies.
Storage
Store leftover cookies at room temperature in an airtight container for 2–3 days. For longer storage, freeze cookies in a freezer bag for up to 3 months. Thaw in the refrigerator or warm briefly in the microwave for 10–15 seconds to soften.
You can also freeze unbaked dough balls on a tray for 2–3 months. Thaw 20–30 minutes before baking and add 2–3 extra minutes to the bake time if baking from cold.
Recipe Video
Watch the step-by-step video for tips on achieving the ideal texture and bake time.
You can also view this video on the creator’s YouTube channel.
FAQs
Is cinnamon good in peanut butter cookies?
Yes. Cinnamon adds a warm spice that enhances peanut butter’s nutty richness without dominating the flavor. Even a teaspoon elevates the cookie.
Which peanut butter is best for cookies?
Use a smooth, stable peanut butter like JIF or Skippy for consistent texture. Avoid natural peanut butter that separates, as it can affect dough consistency.
How do you keep cookies from sticking to the pan?
Line baking sheets with parchment paper or a silicone baking mat. These prevent sticking and make cleanup effortless. You can also lightly grease the pan if needed.
These cinnamon peanut butter cookies offer a lovely flavor combination and a soft-chewy texture that’s hard to resist. They make a great treat for gatherings and holidays—expect to have people asking for the recipe!
Thanks for reading. Happy baking!
📖 Recipe & Step-by-Step Instructions
Peanut Butter Cinnamon Cookies
Equipment
Ingredients
Dry Ingredients
- 167 grams (1 1/4 cup) flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 Tablespoons Instant Clearjel
- 1 teaspoon cinnamon
Creamed Ingredients
- 100 grams (1/2 cup) sugar
- 139 grams (1/2 cup + 2 Tablespoons) brown sugar
- 1 stick salted butter (at room temperature)
- 195 grams (3/4 cup) creamy peanut butter
- 2 teaspoons vanilla
- 1 egg
- 1 Tablespoon corn syrup (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Whisk the dry ingredients together in a medium bowl and set aside.
- In a stand mixer with the paddle attachment, cream the white and brown sugar with the softened butter until well blended.
- Add the peanut butter and mix until smooth and combined.
- Add the egg, vanilla, and corn syrup, and blend until just combined.
- With the mixer on low, slowly add the dry ingredients and mix until the dough just comes together.
- Using a 1.52-ounce cookie scoop, portion dough onto a parchment-lined baking sheet about 2 inches apart. Roll into smooth balls, then press a criss-cross pattern with a fork for the classic peanut butter cookie look.
- Bake at 325°F for 12–14 minutes, until the edges are set and the bottoms are lightly golden. Cookies will look slightly underdone—allow them to set as they cool. Enjoy!
Nutrition information is an estimate; verify independently if you require exact values.
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