Preheat your oven to 350 °F
In the bowl of your stand mixer fitted with the paddle attachment beat together the butter and sugars until light and fluffy, approximately 5 minutes.
½ cup unsalted butter, ½ cup sugar, ½ cup brown sugar
To the butter and sugar mixture add the egg, peanut butter and vanilla extract. Beat for an additional 3 minutes.
1 cup peanut butter, smooth, 1 egg, 1 tsp vanilla extract
Meanwhile, in a separate bowl whisk together the dry ingredients.
1½ cups all purpose flour, ¾ tsp baking powder, ¼ tsp cinnamon, ¼ tsp salt
Add the dry ingredients to the mixer bowl and beat until the ingredients are just combined.
Line your baking sheet with parchment paper and use a mini ice cream scooper to make your cookies. Alternatively, use a tablespoon and make round balls of dough. After you have arranged the balls of dough on your cookie sheet, use a fork to gently press down on the dough. This will flatten the cookie, and leave the impression from the fork tines. Your cookies should be approximately ½ inch thick.
Bake in the middle rack of your oven for approximately 10 minutes, or until the bottom of your cookies is browned.
Allow to cool on the baking tray for a few minutes before transferring carefully to a cooling rack.
Enjoy!