Spiced Peanut Butter Cookies

Peanut butter cookies seem to come in two varieties. One is greasy and exploding with peanut flavor. The other is crisper but tends to be a little bland. I think I've found the middle-ground here. They're not greasy, but crisp around the edges, and they'll punch you in the mouth with peanut flavor. The addition of cinnamon brings an extra layer of complexity, and reminds me of a frequent childhood snack — a Honey Maid graham cracker slathered in creamy JIF peanut butter.

Ingredients

• 14 oz Peanut Butter Chips or Morsels
• 12.5 oz All-Purpose Flour
• 8 oz Softened Unsalted Butter
• 8 oz Light Brown Sugar
• 7.25 oz Granulated White Sugar
• 2 teaspoons Diamond Crystal Kosher Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 tablespoon Vanilla Extract or Bourbon
• 1 1/2 teaspoons Cinnamon - Preferably Saigon
• 1 Large Egg

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, baking soda, baking powder, vanilla, and cinnamon at medium speed until light and fluffy. It's very hard to over-do this, and it can take 5-6 minutes to get properly creamed.
2. In a separate bowl toss the Peanut Butter Chips or Morsels with the flour.
3. Once the butter mixture is light and fluffy, add the egg and continue mixing until combined.
4. Reduce the mixer speed to low, and dump the flour and morsels into the mixer bowl all at once. Let this stir just until no visible flour remains.
5. Preheat oven to 350ºF, and line a baking sheet with parchment paper. Portion the finished dough into 1.5 oz balls, and place them 2 inches apart on the baking sheet. Bake for approximately 15 minutes, until set around the edges but still steamy and puffy in the centers. Let cool on the pan for 5 minutes after removing from the oven to ensure the cookies have set, then move to a rack to cool completely.