Peanut butter cookies get an upgrade with a chocolate center and a cinnamon sugar coating in these Peanut Butter Cinnamon Meltaway Cookies.
Make sure you also try our Peanut Butter Cookies and our Snickerdoodles!
You all know that I love cookbooks. And I own a fair share of them. 🙂 But one of my favorite types of cookbooks on my shelf are the cookbooks written by bloggers. They are my most used, most recommended cookbooks. And I’m super excited to talk about a new blogger cookbook on the shelves – the Our Sweet Basil Kitchen Cookbook from Cade and Carrian Cheney from Sweet Basil.
I have known Carrian personally for years now, and am so excited for this debut cookbook. We have very similar tastes in food, so I knew that this cookbook would be a home run. And I was right! Filled with recipes that are perfect for families, yet are far from boring or typical. These recipes are the perfect recipes to make for your family – and a great way to get back around the family table.
Here are the details:
Number of Photos: lots – every recipe has a photo!
Difficulty Level of Recipes: easy to medium – there are some baking recipes that usually require a little more skill in the kitchen, but really, the instructions are well written so anyone should be able to cook from this cookbook.
Availability of Ingredients: easy – no crazy ingredients here!
Other recipes I want to try:
Peach Cobbler French Toast
Chicken Pot Pie Soup with Buttermilk Biscuits
Caprese Pistachio Salad
Honey-Mustard Roasted Red Potatoes
Fresh Garden Salsa
Garden Skillet
Carolina Pulled Pork with Sauce
Asian Sticky Slow Cooker Ribs with Sticky Sauce
Dulce de Leche Banana Cream Pie
Lemon Cheesecake Mousse Cups
Buy Our Sweet Basil Kitchen on Amazon.
So I honestly wanted to make everything from this cookbook, so it was hard to narrow down what I wanted to start with. But when I saw these Peanut Butter Cinnamon Meltaway Cookies, I knew they had to be made. I love that they are a hybrid cookie – peanut butter cookies meet snickerdoodles meet gooey, melty chocolate center. Now there is a winning combination!!
These cookies are actually very easy, despite the many flavor combinations. I never would have guessed how much I’d fall in love with the peanut butter/cinnamon/chocolate combination, but it is now a new favorite. These cookies are best served warm when the centers are ooey and gooey, but are still good once they have cooled. I used 2 chocolate discs in the center of each cookie, and I thought it was the perfect amount of chocolate. You could probably add more if you really wanted to, or even take it down to one disc if you want less chocolate. I found the chocolate discs in my normal grocery store, but if you are having a hard time finding them, most big box stores carry them in the cake decorating section, or you can order them online.
Peanut Butter Cinnamon Meltaway Cookies Video
These Peanut Butter Cinnamon Meltaway Cookies were cookie perfection, and I can’t wait to bake up another batch, and then try the rest of the recipes in the Our Sweet Basil Kitchen Cookbook!
More Peanut Butter Recipes
Peanut Butter Banana Ice Box Cake
Peanut Butter and Jelly Thumbprint Cookies
Chocolate, Peanut Butter, and Marshmallow Pudding Cookies
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Peanut Butter Cinnamon Meltaway Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups chocolate baking discs or chocolate chunks
- 1/2 cup cinnamon sugar for rolling
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or Silpat liners.
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed 1 to 2 minutes, until it is creamy. Beat in the peanut butter until smooth. Add the egg and vanilla and beat for 30 seconds.
- Slowly add the dry ingredients to the wet ingredients while the mixer is on low. Mix just until combined.
- Scoop a tablespoon of the dough into your hand and then flatten it out. Place 2 chocolate discs on top, then fold the dough over the chocolate, then roll into a ball, enclosing the chocolate in the center. Roll the ball in the cinnamon sugar and then place on the prepared baking sheet.
- Bake for 8 to 10 minutes then remove from the oven. Serve warm.
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