Save to Pinterest Soft and chewy cookies swirled with cinnamon sugar and filled with rich peanut butter flavor: a delightful twist on classic cinnamon rolls in cookie form.
I first baked these for a family gathering, and they disappeared within minutes: everyone wanted the recipe! The combination of cinnamon roll and peanut butter cookie is always a hit at our house.
Ingredients
- Dough: 2 cups (250 g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter (softened), 1/2 cup (120 g) creamy peanut butter, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar (packed), 1 large egg, 2 teaspoons vanilla extract
- Cinnamon Sugar Filling: 2 tablespoons unsalted butter (melted), 1/3 cup (65 g) light brown sugar (packed), 1 tablespoon ground cinnamon
- Optional Icing: 1/2 cup (60 g) powdered sugar, 1 2 tablespoons milk
Instructions
- Prepare Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2 3 minutes).
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until combined.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape Dough:
- Place the dough between two sheets of parchment paper and roll into a 1/4-inch (0.5 cm) thick rectangle (about 10x14 inches/25x35 cm).
- Add Filling:
- Brush melted butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
- Form Cookies:
- Starting from the longer side, roll the dough tightly into a log. Wrap in parchment and refrigerate for at least 1 hour until firm.
- Bake:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Slice chilled log into 1/2-inch (1.25 cm) thick cookies. Place cookies 2 inches apart on baking sheet.
- Finish and Serve:
- Bake for 10 12 minutes until edges are lightly golden. Cool on pan for 5 minutes, then transfer to wire rack. For icing: Mix powdered sugar with milk until smooth. Drizzle over cooled cookies.
Save to Pinterest My kids love helping with rolling the dough and adding the cinnamon filling: it’s a fun family baking project we return to every autumn.
Required Tools
Mixing bowls, electric mixer or whisk, rolling pin, parchment paper, sharp knife, baking sheet, wire rack
Nutritional Information
Per cookie: Calories 140, Total Fat 7 g, Carbohydrates 18 g, Protein 3 g
Serving Suggestions
Pairs well with coffee or cold milk. These cookies are also delicious warmed slightly.
Save to Pinterest A quick drizzle of icing adds just the right finishing touch: keep a few cookies aside for sharing—they never last long.
Common Recipe Questions
- → Can I use crunchy peanut butter instead?
Yes, crunchy peanut butter is a great way to add extra texture and nutty flavor to the cookies.
- → How do I achieve a neat swirl pattern?
Roll the dough tightly and chill thoroughly before slicing to help the swirl hold its shape while baking.
- → Can gluten-free flour be used?
Gluten-free flour blends may work, but the cookies' texture will differ. Adjust liquid ingredients as needed.
- → Is icing necessary?
Icing is optional but adds sweetness and a polished finish. The cookies are delicious with or without it.
- → What can I add for variety?
Mini chocolate chips, chopped nuts, or raisins can be sprinkled over the cinnamon filling for extra flavor.
- → How should leftovers be stored?
Store cooled cookies in an airtight container at room temperature for up to five days to maintain freshness.