Chunky Peanut, Chocolate, and Cinnamon Cookies

Chunky Peanut, Chocolate, and Cinnamon Cookies
Martha Stewart's Cookies
Makes about 5 Dozen
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, room temperature
1 cup 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

Preheat oven to 350 degrees. Whisk together flour, baking soda, salt and cinnamon in a 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 mixtrue; mix until just combined. Fold in chocolate chips, peanuts, and vanilla until well distributed. Fold in chocolate chips, peanuts, and vanilla until well distributed. Refrigerate dough until 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, rotating sheets halfway through. Transfer cookies to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 days.
Enjoy!
From Simple Girl