Homemade Cinnamon Chip and White Chocolate Peanut Butter

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.

peanuts

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.

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

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

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.

Did you make this recipe?

Ingredients:

16 ounces honey roasted peanuts (or your favorite type of peanut)
one 9-ounce bag cinnamon chips (about 1 1/2 cups)
6 ounces white chocolate chips (about 1 cup)
1 tablespoon vanilla extract
1 teaspoon to 2 tablespoons+ ground cinnamon, to taste
pinch of salt, optional and to taste

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

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

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

Homemade Cookie Butter Peanut Butter – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which give the spread a slightly grainy texture, similar to the texture of storebought

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

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

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

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

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

Sweet with Heat Cinnamon Sugar Candied Nuts

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Related Links and Peanut Butter Compilation Posts

35 Favorite Peanut Butter Recipes

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Peanut Butter Brand Comparison

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

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine

 

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

81 comments on “Homemade Cinnamon Chip and White Chocolate Peanut Butter”

  1. 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!

  2. 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! :)

  3. 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

  4. 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!

    • 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 :)

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

  6. 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

  7. Beautiful! I love peanut butter and I need to try and fine those cinnamon chips!

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

  9. 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!

  10. Mercy, Averie this looks divine and delish!!!

  11. 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!

  12. 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…

  13. 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.

  14. 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.

  15. What??! This stuff sounds AMAZING!

  16. For the love of all things good. OMG

  17. 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 ;)

  18. 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.

  19. 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!

  20. Such an original PB…..sounds delish!

  21. 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 ;)

  22. 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

    • 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!

  23. Cinnamon chips?!?? Mind blown! This looks delicious Averie!

  24. 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.

  25. 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.

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