Chunky Peanut, Chocolate and Cinnamon Cookies

I saw this recipe while flipping through Martha Stewart's Cookie book at Border's and it stopped me in my tracks. Genius. She is a genius. I had to try it immediately, and it was so, so worth it. Chunky, yes. Peanuty, chocolatey, and cinnamony, yes. Don't even question. Martha doesn't make mistakes.

2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted salted peanuts, coarsely chopped
2 tsp pure vanilla extract

1. Preheat oven to 350. Whisk together flour, baking soda, salt and cinnamon in a medium bowl.

2. Put butter and peanut butter in an electric mixer bowl and mix on medium until combined, 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add in flour mixture; mix until just combined. Fold in chocolate chips, peanuts and vanilla with mixing spoon until well distributed. Refrigerate dough until slightly firm, 15 minutes.

3. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment or silicone. Flatten slightly. Bake until golden around edges, about 13 minutes. Transfer to wire racks to cool and serve with ice cream. Makes about 4 1/2 dozen with medium cookie scoop.