Cinnamon Peanut Butter Chocolate Chunk Cookies

My goodness, what a name. And the name Martha gave it wasn't any shorter...geez.

Cinnamon Peanut Butter Chocolate Chunk Cookies



These were originally called Chunky Peanut, Chocolate, and Cinnamon Cookies. See? Still long. I got the recipe from Martha Stewart's Cookies cookbook. Overall, it was a good cookie, but I found that if I chilled the cookies and rolled them as small as she said to, they came out TINY. They hardly spread at all, and I do not want cookies that small. Still, they tasted good. After the first two batches I got the size thing down.

And then...after looking at the recipe, I don't know what I was thinking, but I know why they did not turn out like she said they would. There is no baking powder in her recipe, and there is light brown sugar. I put baking powder in and forgot the brown sugar. So, I guess that's why they aren't at all like the picture. My goodness, I am embarrassed. But not really, because they still taste fine.

I guess I will post MY recipe, as opposed to the one it was supposed to be.

Ingredients
-2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon salt
-1/2 teaspoon cinnamon
-3/4 cup butter, at room temperature
-1/2 cup creamy peanut butter
-1/2 cup granulated sugar
-2 eggs
-1 1/2 cup semisweet chocolate chunks
-2 teaspoons vanilla

Directions
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. Combine butter and peanut buter. Add sugar and mix until combined.
4. Add eggs one at a time to butter mixture, beating well after each addition. Add vanilla and mix well.
5. Gradually add flour mixture to butter mixture and mix until combined.
6. Fold in chocolate chunks. Refrigerate dough for 5 to 10 minutes.
7. Roll dough into 2-inch balls and flatten to about 1/2 inch thickness on ungreased baking sheet. Bake for 8-10 minutes or until golden in color. Cool on wire racks.