I recently found cinnamon chips again after years without and went into hoarding mode.
Making cinnamon chip peanut butter seemed like a good way to use my stash.
Once you try Homemade Peanut Butter, you’ll be spoiled forever. There’s a vast difference in taste between storebought and homemade. Light years.
And there’s so many ways to flavor homemade. Try Chocolate Peanut Butter or if you like white chocolate, there’s Cookie Butter Peanut Butter and Honey Roasted Butterscotch White Chocolate Peanut Butter.
Now there’s cinnamon and white chocolate chip.
The peanut butter comes together in less than 10 minutes in a food processor and it’s essentially work-free. Grab your ear plugs and get ready to blend your way into cinnamon-spiced heaven.
Cinnamon chips can be tricky to find sometimes and you may want to order them to save yourself the hassle of checking store after store, which is what I did for years.
Using honey roasted peanuts is my preference, but roasted lightly salted peanuts are fine if that’s what you have. Unroasted or unsalted peanuts are too bland for my taste and I don’t recommend them.
You could substitute cashews or almonds in place of the peanuts, but I strongly prefer peanut butter to all other nut butters.
Like making the original Homemade Peanut Butter, much of the process is the same.
Begin by adding just the peanuts and nothing else at all to the canister of a food processor.
Turn it on and the first initial seconds are incredibly loud as the peanuts rattle against the plastic, but it softens after just a few seconds.
I always tell my family before I make nut butter so no one jumps out of their chair with that loud blast when I power on the machine.
The peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:
crushed peanuts
crushed into a fine powder
a paste
a thicker paste
and a big peanut butter “dough ball” forms
Then the big ball magically breaks down.
It starts out gritty and thick but in just another minute it smooths out and liquifies.
As you keep processing, the peanut butter becomes smoother, creamier, and thins out. Keep processing until the peanut butter is very smooth and liquidy, another minute or two.
I like my peanut butter buttery smooth and allow it process for a couple minutes after it’s liquified until I’m certain that’s it’s velvety smooth. I’ve never experienced any issues with over-processing and it may seem very liquidy and runny, but this is normal. It’s natural peanut butter and has no hydrogenated oils like storebought, so it’s going to be runnier than Jif or Skippy, which is one reason I don’t recommend baking with it. Eating yes, baking no.
It firms up at room temperature and solidifies in the refrigerator. It doesn’t separate into a layer of oil and a solid dry mass, which is something I despise about many storebought ‘natural’ peanut butters.
After the peanut butter is runny and smooth, add the cinnamon chips, white chocolate chips, vanilla, cinnamon, and optional salt.
I do not melt the chips first and add them as is. The power of the machine, coupled with the warmth the peanut butter has after 5 minutes of blending, is enough to incorporate them without issue. Process until the chips are incorporated and the spread is smooth, another minute or two.
I have a ferociously strong food processor and add everything, all at once, through the feed tube with the machine running. If your machine is older or not as strong, sprinkling the chips in slowly may prevent your machine from struggling.
This is a dessert-style peanut butter, but you may wish to start with smaller amounts of the chips than indicated f you prefer less spiced or less sweet peanut butter, and work your way up.
The slight saltiness of the nuts balances the sweetness. I don’t add salt because I find the peanuts salty enough, but salt to taste.
Transfer the peanut butter into glass jars or other containers with a lid. I’ve recycled plastic yogurt and butter containers. The batch fills one 16-ounce jar (about 2 cups) to the brim, plus an 8-ounce jar (1 cup), as shown in the two jars in the photos.
At room temperature it firms up some but stays soft and spreadable. In the refrigerator, because of the baking chips, it solidifies, but softens after ten minutes at room temperature.
I’ve stored it at room temperature for many weeks, and in the refrigerator for months. Let common sense be your guide. You’re going to inhale it in a couple days anyway, I promise.
I’m a cinnamon fiend and this peanut butter has a nice pop from both the cinnamon chips and ground cinnamon, with sweet undertones of white chocolate. The cinnamon flavor dominates the white chocolate.
It’s smooth, creamy, and nicely spiced. It’s comforting, irresistible, and ready in less than 10 minutes.
Cinnamon can do no wrong, especially blended into peanut butter. Grab your spoon and dig in.
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Homemade Cinnamon Chip and White Chocolate Peanut Butter (gluten-free)
Ingredients
- 16 ounces honey roasted peanuts (or your favorite type
- one 9-ounce bag cinnamon chips
- 6 ounces white chocolate chips, about 1 cup
- 1 teaspoon to 2 tablespoons+ ground cinnamon, to taste
- pinch of salt, optional and to taste
Instructions
- Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes. Stop to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
- The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
- Through the feed tube with the processor running, add the cinnamon chips, white chocolate chips, vanilla, cinnamon, and optional salt. Process for 2 to 3 minutes, or until smooth and incorporated. I do not melt the chips first and add them in whole. The power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them. If using a weaker or older food processor, sprinkling chips in slowly may prevent your machine from struggling. Note – You may wish to start with half the amount of baking chips called for and increase to taste. As written, this is a dessert-style peanut butter and on the sweeter side and has a nice pop of cinnamon.
- Transfer peanut butter into glass jars or other airtight containers with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some but stays soft. In the refrigerator, because of the baking chips, it hardens and solidifies, but softens up again after ten minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; let common sense be your guide. Recipe is gluten-free provided that the brands of peanuts and baking chips used are gluten-free. Always read the labels to make sure they conform to your dietary needs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was an amazing recipe, thank you for posting it. I’m still licking the spatulas and food processor bowl clean :)
Glad you loved it, right down to the licked bowl & spatulas :)
King Arthur Flour has cinnamon chips online..
I adore cinnamon chips! Though, I admit, I would not have thought to add them to homemade peanut butter. I literally cannot wait to try this!
Jen if you’re a cinn chip fan, or a PB fan, this is sooo good. Dangerously :)