First things first—preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly crispy on the outside while remaining chewy on the inside.

Line your baking sheets with parchment paper. This simple step prevents sticking and allows for easy cleanup later.

In a medium bowl, whisk together your flour, baking soda, salt, and cinnamon. This helps to evenly distribute the baking soda and flavors throughout the dough.

In a large mixing bowl, beat together the vegetable shortening (or butter) along with granulated and brown sugars until the mixture is light and fluffy. This process typically takes about 3-5 minutes. You want to incorporate air into the mixture for that light texture we adore.

Next, stir in the peanut butter until well combined. Then add the eggs, one at a time, and continue mixing. Don’t forget the vanilla extract! This is where the cookie character starts to shine.

Gradually add the dry ingredient mixture to the wet ingredients. Stir just until combined. Overmixing can lead to toughness, and we want our cookies to be as soft as can be.

Finally, gently fold in the chopped roasted peanuts. This adds that delightful crunch that breaks up the softness of the cookie.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave enough space between the cookies, as they will spread while baking. Bake for 10-12 minutes, or until they are lightly golden around the edges.

Once baked, remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. Let them cool completely, or go ahead and indulge while they’re still warm!