Flourless Chewy Peanut Butter Cookies

Directions

1. 1
   Add the first six ingredients to a stand up mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment. Scrape down the sides of the bowl and then bear for 1 minute more or just until smooth and ingredients are combined.
2. 2
   Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill.Preheat the oven to 350 degrees F.
3. 3
   Combine the 1/4 cup granulated sugar and cinnamon in a small bowl and stir to combine. Set aside. Using a small cookie scoop, form balls and dredge each one through the cinnamon-sugar mixture. Dredge the balls through the mixture twice to create a thicker cinnamon-sugar coating will produce cookies with more texture and more intense cinnamon sugar flavor.
4. 4
   Place balls onto a Silpat-lined baking sheet, about 2 inches apart. Flatten the mounts slightly with the tines of a fork, creating a crisscross pattern.
5. 5
   Bake for 8 to 9 minutes. The bottoms will have set, but the tops may look under-done but they will set up as they cool. Allow cookies to cool on the baking sheets for at least 10 minutes or until they've firmed up. Store cookies in an airtight container at room temperature for up to one week.