Cookie Composition:
- 1 cup softened unsalted butter
- 1 cup smooth peanut butter (avoid natural types)
- 1½ cups packed brown sugar
- ½ cup white sugar
- 2 large eggs at ambient temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fine salt
- 1½ teaspoons bicarbonate of soda
- ¼ teaspoon ground cinnamon
- 2½ cups standard flour
- Additional ⅓ cup white sugar combined with 1 tablespoon ground cinnamon for coating
Baking Instructions:
- Heat your oven to 375°F (190°C) and prepare cookie sheets with parchment.
- Whip together the butter, peanut butter, and both sugars in a mixer until they’re airy, which should take about 2-3 minutes.
- Introduce the eggs one at a time into the mix, followed by the vanilla, blending until each is fully integrated.
- Gently mix in the salt, bicarbonate of soda, cinnamon, and flour, stopping just before the flour is fully incorporated.
- Use a large scoop (around 3 tablespoons in size) to portion the dough into balls.
- Roll each dough ball in the sugar-cinnamon blend, then space them out on the cookie sheets.
- Bake for 10-12 minutes until just golden around the edges. Allow them to rest on the sheet post-baking to firm up the center.
Baker’s Wisdom:
- A final sprinkle of cinnamon-sugar right out of the oven adds a delightful touch, and a pinch of salt can enhance the flavors.
- For ingredient precision, grams are recommended, particularly with flour. If you’re without a scale, spooning the flour into the measuring cup avoids over-packing for a tender cookie texture.
