sporkorfoon:

Chunky Peanut, Chocolate Chip and Cinnamon Cookies

via Martha Stewart

Makes about 5 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving
Directions

Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

I think I might make these tonight, if I have the time, minus the actual peanuts. Not a huge fan of nuts in my food (except pine nuts!).

Update: I made this, and they were REALLY good. Because the recipe does not have too much peanut butter or cinnamon, the flavors are subtle and blend really well. I will be making it again. Only caveat is that the dough is super sticky and needs to be refrigerated for longer than the recipe states. Also, I froze the dough for a bit, and then I stuck it back in the fridge while waiting for cookies to bake. Overall, really tasty!