Cinnamon-Maple Peanut Butter Cookies

1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1 cup smooth peanut butter
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
3 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 large egg
1/3 cup chopped salted peanuts
3/4 cup milk chocolate chips

For rolling cookies:  1/2 tsp. cinnamon + 1/4 cup sugar

Heat oven  to 350F.  Line baking sheets with parchment paper.  In medium bowl, whisk together flour, baking soda, salt and cinnamon.

In large bowl, beat peanut butter, sugar, and butter till well blended.  (I do this by hand so as not to overbeat the batter; but you may use an electric mixer on medium speed, if desired.)  Beat in syrup, vanilla and egg till well combined.  Gradually add dry ingredients, stirring by hand or on low speed of mixer.  Do not overmix.  Fold in peanuts and chips.

Scoop rounded tablespoonfuls of dough (about size of a golf ball) into hands, roll into ball, then into cinnamon-sugar.  (You can also use coarse sanding sugar for a nice effect.)

Place on prepared pans and bake 12-14 minutes, or till toothpick inserted in center returns with just a few crumbs.  It is better to underbake rather than overbake these cookies. (You don’t really need toothpicks. Take them out when the tops of the cookies start to break, around 10 minutes.)

Let cookies cool in pan for 5 minutes before transferring them to wire rack to finish cooling.  Do not eat for at least a half hour. Yield:  about 20 (3”) cookies

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