# Components:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup creamy peanut butter
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 large egg
10 - 2 teaspoons vanilla extract
→ Cinnamon Sugar Filling
11 - 2 tablespoons unsalted butter, melted
12 - 1/3 cup light brown sugar, packed
13 - 1 tablespoon ground cinnamon
→ Optional Icing
14 - 1/2 cup powdered sugar
15 - 1 to 2 tablespoons milk
# Directions:
01 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl and set aside.
02 - In a large bowl, blend softened butter, creamy peanut butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until fluffy, about 2 to 3 minutes.
03 - Beat in egg and vanilla extract until thoroughly incorporated.
04 - Gradually mix the dry ingredients into the butter mixture until a smooth dough forms.
05 - Transfer dough between two sheets of parchment paper and roll to a 1/4-inch thick rectangle, approximately 10 by 14 inches.
06 - Brush melted butter over the surface of the dough, then sprinkle evenly with light brown sugar and ground cinnamon.
07 - Starting at the long edge, roll the dough tightly into a log. Wrap in parchment paper and refrigerate until firm, at least 1 hour.
08 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
09 - Cut the chilled dough log into 1/2-inch cookies and space them 2 inches apart on the prepared baking sheet.
10 - Bake for 10 to 12 minutes, until edges are lightly golden. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool.
11 - For the icing, combine powdered sugar and milk until smooth and drizzle over cooled cookies.
