Chunky Peanut, Chocolate, and Cinnamon Cookies

I've become the type of person who makes cookies for any reason whatsoever. Do you need a "thank you" offering? I can make cookies for that. Last day of summer? Check. First day of school? Check. Tuesday? Check. By now you've probably noticed my fondness for all things Martha (I mean, if you've been here before, it's probably been apparent), and as such, I usually go straight for the Martha books when need-to-make-them-today-no-joke treats need to happen.

I found myself in such a spot recently (in desperate need of making something to say at a big "Thank You!" for some special folks) and found these chocolate, peanut butter cookies. The big selling point for me here was the cinnamon--the littles are crazy about putting cinnamon on everything, and while the littles weren't the intended recipients of these cookies (don't tell them that), I always keep a few a home for all three guys to snack on. I have to compensate for my hot summertime kitchen sins somehow.

My only recommendation for these cookies is to cook them a little less than Martha recommends (11 or 12 minutes as opposed to 13), and give them a more intense smoosh than she suggests--otherwise you get a denser cookie than I like (but then again, may be perfect to your taste)

Chunky Peanut, Chocolate, and Cinnamon Cookies

from Martha Stewart's Cookies
Makes about 5 dozen

Ingredients 
   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

Directions

1. 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. 
2. 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.
3. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten (more than) slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. 

Requisite apologies if you have peanut allergies. This blog is the worst for nut allergies, I know.