As always, start by preheating your oven to 350 degrees F and grabbing all of your needed ingredients. Grab a large, parchment lined baking sheet to bake the cookies on and either an electric stand mixer or a large glass bowl with a hand mixer.
In your mixing bowl, start by adding the butter, peanut butter and both sugars and mix on medium speed for 1-2 minutes until well combined and creamed together. Next add in your egg.
A note on the spices ….. these three spices are what make the cookie, but also use your own preferences to guide the amount of each spice. Feel free to add up to an extra teaspoon of each spice if they are something you love. The sweet, nutty flavour of these cookies balance out the spices really well, so have some fun! For the spices, I recommend combining all of the spices in a small bowl, whisking quickly with a fork and then adding to the wet mixture for a more even distribution.
Once the above ingredients have combined, add the flour, baking soda and baking powder and then turn to a low speed and mix for about 30 seconds to minute until fully combined but not over mixed.
Scoop out 1.5 tbsp sized balls of cookie dough, roll in to a ball and then roll in the sugar – cinnamon – sprinkle mixture. I find it is easiest to add the sugar – cinnamon – sprinkle mixture to a shallow bowl and then roll each cookie individually. Place the rolled cookie dough on to a baking sheet with some room for them to spread.
Now things get funky! We are going to use a smash and bake method for these cookies to get that thin, crispy cookie with a chewy centre and those perfect crackles throughout. Put the cookies in to your preheated oven and bake for 8 minutes. At the 8 minute mark, pull them out with your oven mitt and smash the baking sheet against your hard counter top 3-4 times. As you smash, you’ll see the cookies spread and flatten, which is the goal! Stick the cookies back in to the oven and bake for 4 more minutes.
Remove from the oven and let them cool on the baking sheet for about 10 minutes until they have set and can be easily transferred to a wire cooling rack. These keep fresh on the counter for a week or freezable in an air tight bag for a few months. This recipe makes 18-22 cookies.
