Homemade Cinnamon Chip and White Chocolate Peanut Butter


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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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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.

Peanuts in blender

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.

Blended up peanuts in blender

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

Inside of blender showing blended mix

Then the big ball magically breaks down.

It starts out gritty and thick but in just another minute it smooths out and liquifies.

Creamy ground peanuts in blender

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.

Close up of creamy mixture

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.

Close up of creamy mixture

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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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.

Homemade Cinnamon Chip and White Chocolate Peanut Butter - Recipe at averiecooks.com

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Homemade Cinnamon Chip and White Chocolate Peanut Butter (gluten-free)

By Averie Sunshine
Once you try homemade peanut butter, you’ll be spoiled forever. By blending honey roasted peanuts with cinnamon chips and white chocolate chips, this is some of the best peanut butter I’ve ever made or had. It’s rich, creamy, sweet, with a bold pop of cinnamon. It’s perfect for all the cinnamon lovers, easy, fast, and ready in 10 minutes.
Prep Time: 10 minutes
Total Time: 10 minutes
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  • 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


  • 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.


Serving: 1, Calories: 148kcal, Carbohydrates: 9g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 1mg, Sodium: 66mg, Fiber: 2g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Homemade Peanut Butter – This is the spread that started it all. It’s one of the most pinned and most popular recipes on my site. The taste of fresh homemade peanut butter is like nothing else and there’s no comparison to storebought. Even the grind-your-own options at natural-food grocery stores are nothing like making it at home

Homemade Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

Five minutes, a bag of nuts, a food processor, and voila

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Homemade Cookie Butter Peanut Butter @Averie Sunshine {Averie Cooks}

Chocolate Peanut Butter Decadent, rich, and perfect for all of us who know that one of the most perfect flavor pairings ever is chocolate + peanut butter

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Honey Roasted Butterscotch White Chocolate Peanut Butter (GF) – This peanut butter and the Cinnamon Chip are my two favorites of all time

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Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, and soothing

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Related Links and Peanut Butter Compilation Posts

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I wrote a cookbook about peanut butter, 100 recipes that all contain peanut butter – My Cookbook: Peanut Butter Comfort

Included are 27 recipes for homemade peanut butter flavors and variations

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Have you ever made your own nut butter, spreads, or condiments of any kind?

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. This was an amazing recipe, thank you for posting it. I’m still licking the spatulas and food processor bowl clean :)

  2. 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!

  3. Yummy! Sounds like cinnamon butter. In college when I worked at a coffee shop and we would take day old bagels and toast them to smother with cinnamon and peanut butter!

  4. I’m so glad I *finally* got my food processor replaced–I was just thinking to myself the other day, “I hope Averie has a new butter so that I can play around and celebrate!” Lo and behold. I can’t wait to try this :)

  5. I have been wanting to try your peanut butter! I have some cinnamon chips in my pantry (love them!). I may have to finally make some pb! :)

  6. I’m so behind on your posts – my sweet tooth is going into withdrawal! This looks like heaven! Those elusive cinnamon chips are my weakness – I could eat an entire bag in one day. I can only imagine how great this peanut butter would be by the spoonful! :D

    1. Thanks for all the great comments today! And yes, if you love cinn chips, you would loooooove this stuff, Valerie! :)

  7. My jaw just dropped to the floor. Cinnamon chips are my weakness. I can only find them online or at Wegmans. When I go to Weggie’s, I stock up. This looks so good, Averie!

  8. Cinnamon chips are so yummy! I’m not a fan of the artificial flavor of butterscotch chips but the cinnamon ones are tasty. Of course so is homemade pb. I love that it doesn’t separate too. It’s no fun stirring natural pb for ten minutes.

  9. *gasp*

    Like…really. No words. I have cinnamon chips in my pantry. Must make this. SOON.

    1. Thanks for pinning to the BHG site and the Tweet, too! Between this and the butterscotch/white choc chip version, they’re my top 2 flavors, even beating out chocolate!

  10. This sounds so good! And I didn’t realize that homemade peanut butter was so easy to make. I will definitely have to try it sometime!

  11. I have only found cinnamon chips ONCE. Just once! And I didn’t even buy them, Averie! What is wrong with me? I have ordered them once and made muffins with them before (the recipe isn’t on my blog). They are so good! And I can’t even begin to imagine how tasty in a homemade peanut butter. I love the combination of cinnamon and white chocolate. They compliment eachother so well! I would dig into this homemade stuff with a spoon and never come out. Gorgeous pics, too!

    1. Sally it’s a match made in heaven – PB, cinnamon chips + white chocolate. The pictures really don’t do the taste justice, and unless someone has tried homemade PB to begin with, they may not be able to full envision this combo. But for you, I know you love your cinnamon and white choc like I do, I know this would be right up your alley! Have fun this weekend and relax :)

  12. I don’t think I have ever heard of cinnamon chips. this is defiantly a good use for them!

  13. Hi Averie! You truly are the peanut butter lady! This one blows my mind, cinnamon peanut butter, yum! I mean how original! It would be perfect on challah bread. I usually put Nutella on it for the kids but they would love this peanut combination! :) You always continue to impress me girl! I love stopping by and seeing what you come up with everyday! xoxo, Jackie

    1. It would be great on really any bread – I have a few cinnamon raisin breads (actually 4 but who’s counting) – and it would be great on them. Or just…with a spoon :)

  14. I love the instructional photos, cinnamon chips sound wonderful, I need to find some soon!

  15. Totally and completely genius, Averie. The honey-roasted peanuts are a great touch too. I love homemade PB and, well, you know how I feel about cinnamon chips! :-)

  16. Wow. Wow, wow, wow! This is definitely something I’m adding to my Christmas gift list. It looks divine!!!

  17. Ah, I just commented over on your snickerdoodle post but I just wanted to let you know that this is a fantastic tutorial… and the combination of the chocolate, honey-roasted pb and cinnamon sounds wonderful! Can’t wait to make this. I do make homemade nut butter all the time but I’ve never made a gorgeously pumped up version like this before. Thanks xx

    1. Well that’s great that you already make your own – and glad you like the tutorial! LMK what sort of pumped up versions you try :)

  18. This looks amazing! I may try it with almonds as well. Another online source for cinnamon chips is King Arthur Flour. I use them in pancakes, cookies and scones.

    1. Almonds don’t blend quite as smoothly for me as peanuts do b/c they’re a firmer nut so I can’t ever get it quite as creamy and smooth just to let you know in case you try them that you may not get it quite as smooth. Thanks for the tip on KAF having the cinn chips! I ONLY bake with their flour :)

  19. Once again, you’ve taken something so simple and turned it into something mouth watering…and yet, still easy enough for ME to do (now that’s saying something). Thanks for the great idea. I eat a ton of peanut and almond butter, but for some reason I’ve never thought to make it on my own..sigh.

    1. Oh you have to make your own if you’re a nut butter fan. You will never go back to storebought :)

  20. Wowza. My son wakes up and wants PB, he arrives at lunch and wants PB, he is getting ready for bed and wants…. PB. I must must must try this.

  21. I need this peanut butter… in my life.. on some bread.. on a spoon.. on my fingers.. anything! Really amazing recipe, I’m going to try making my own very soon!

  22. Mind. Blown. I feel that I need to make this ASAP – I had never, ever thought to make peanut butter out of honey roasted peanuts. Amazing! :)

  23. You do truly amazing things with peanut butter, Averie, but this one might take the cake (no pun intended). My mouth is watering!

    By the way, I have never tried ordering from Hershey’s, but if it is easier, Amazon also stocks cinnamon chips. There are some available with Prime, if you have that: http://www.amazon.com/The-Prepared-Pantry-Cinnamon-Chips/dp/B00BW4C69Q/ref=sr_1_3?ie=UTF8&qid=1373562309&sr=8-3&keywords=cinnamon+chips

  24. I’m heading home this weekend and my mom has a stash of cinnamon chips and she just ran out of peanut butter. She’s never made her own either, even though she’s such a huge fan. I’m thinking this may have to happen.

    Just this morning I wrote a note to myself to write a PB flavors compilation post. I need to start using chips in mine!

    1. That is awesome about the serendipity of all those things – your mom (and you) would love love love this version! It’s very cinnamon-ey, not just faintly cinnamon-flavored, perfect for us fiends :)

  25. WHOA! This is fantastic! You have the best sweet tooth!! You and I should SOOOOO be roomies. :-D

  26. Honey and cinnamon are best friends in my book (vanilla is their third musketeer). So I LOVE that you used the cinnamon chips in this! Yumm

    1. Albertson’s. Not Vons and not Ralph’s. Not in San Diego anyway. Maybe LA is different but Albertson’s is the only place I ever have luck at. And not Target, either.

  27. Love the combination of the Honey peanuts with the cinnamon and white chocolate chips…to dye for!

  28. I’ve never baked with cinnamon chips because it seems like it would be to spicy for my taste, but I bet the white chocolate complements the cinnamon flavor perfectly. I am amazed by all the homemade peanut butter flavors you come up with!

  29. I’m pretty sure I have some cinnamon chips hoarded up in my pantry too. I might need to bust it out for this recipe!

    1. Yes – do it if you have them! Worth using them for this recipe (I know they’re hard to find!)

  30. Is everyone aware that Hershey’s ‘Cinnamon’ Chips don’t actually contain cinnamon? Read the ingredient list on the package. I usually order actual cinnamon chips from Prepared Pantry.

    And don’t get me started about how ‘white chocolate’ is not actually white chocolate. I think they’re usually labeled ‘white baking chips’ by various manufacturers. I usually chop up a Ghirardelli’s white chocolate bar for real white chocolate flavor.

    On a similar note, none of the ‘blueberry’ muffin mixes that we see in grocery stores (i.e. Jiffy, Betty Crocker) actually contain blueberries, unless there’s a can of fresh blueberries.

    Just keepin’ it real…

  31. I will get around to homemade peanut butter — I know it will taste 100 times better, and that’s sayin’ something! I really love cinnamon chips and I bet they taste great in the peanut butter with white chocolate chips! Yum.

  32. Cinnamon chips RULE. I am so glad my local store started carrying them yearround.. before it was like searching for the holy grail! This peanut butter needs to go on everything from now until ever.

    1. It’s still like the holy grail here…sometimes I can get lucky at one Albertson’s, otherwise…it’s fingers crossed and a prayer!

  33. I love cinnamon chips and I have super mad love for peanut butter – so this sounds totally amazing! This looks like a “eat straight from the jar” kind of treat to me ;)

  34. Ok seriously – I swear I’m going to make my own nut butter as soon as I get my kitchen back in order after this insane cabinet painting project.

  35. A Peanut butter flavor I have never heard of? I love that! This sounds so good!! Cinnamon and peanut butter toast is a favorite of mine and this just make that even better! YUM!

    1. I think we should make cinn toast crunch cereal sandwich cookies w/ your cereal at the outer parts and my pb as the filling :)

  36. You’re so right, cinnamon can do no wrong!. I’ve made a white chocolate chip peanut butter before for my husband since he loves peanut butter and ONLY white chocolate (no milk or dark chocolate for that guy… I know right?) But guess what…. he hated it. GAH! he’s nearly impossible to please that one.
    So I had to eat it all, darn ;)

    1. My hubs is very unpredictable too – but for your situation, at least it wasn’t exactly a chore eating the leftovers/rejects :)

  37. Gorgeous, Averie! I am really loving the autumnal color of your Cinnamon Chip and White Chocolate Peanut Butter! (After the 4th of July, I’m all about anticipating fall and Halloween, LOL!) Love that you use TJ’s Honey Roasted Peanuts as your base. Mmmm! With both cinnamon and white chocolate chips? Fabulous flavor profile! Thanks for sharing! xo

    1. I honestly was SO CLOSE to hanging onto this recipe for another 6 weeks (but I made it a month ago and couldn’t wait any longer to share) b/c yes, totally a fallish flavor profile. And the color, too!

  38. I made some cinnamon vanilla (with a pinch of cardamom) almond butter last week and it’s going fast! I love cinnamon with PB (those flourless cookies–yum) so no doubt I’d love this too! I don’t think I’ve met a nut or seed butter that I haven’t liked (except straight up hemp seed butter–but that one isn’t very common so I tend to forget about it)! Nut butters flavored up in such heavenly ways are even better!!!! Spoonfuls of bliss.

  39. How have I been missing cinnamon chips all my life?? The texture and color of this particular butter is incredible – definitely enough to convince me that tracking down some of those chips is in order.

    1. When blended with the peanuts and white chocolate, they turn such a wonderful color – and you will LOVE the taste if you’ve never tried them!