Cinnamon Kissed Peanut Butter Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier.

Cream your room temperature unsalted butter, creamy peanut butter, granulated sugar, and tightly packed light brown sugar together in a large bowl using an electric mixer. Mix for about 3 minutes until smooth and light.

Add your large eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the pure vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and table salt. This is your dry mixture.

Slowly add your dry mixture to the butter-sugar mixture while continuing to beat with the mixer. Stir until just combined; do not overmix.

Prepare rolling sugar by combining the extra granulated sugar and ground cinnamon on a flat plate.

Use a cookie scoop to portion the dough, then manually roll each piece into a smooth ball with your hands.

Roll each cookie ball in the rolling sugar until fully coated. Place the coated cookies on the prepared baking sheets, leaving a 2-inch gap between each cookie.

Bake in the preheated oven for about 10 to 12 minutes, or until the cookies are lightly golden and set. They should be a bit soft in the middle.

Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire cooling rack to cool completely.