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.


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?


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


  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.

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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. King Arthur Flour has cinnamon chips online..

  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

  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. Holy mother of Pete, Must.make.this.soon!!!!!

  9. 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.

  10. *gasp*

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

  11. 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!

  12. 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!

    • 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 :)

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

  14. 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

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

  16. 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! :-)

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

  18. 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

  19. 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.

    • 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 :)

  20. 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.

  21. This variation sounds fabulous! I’ve been trying to find maple baking chips for years…there’s this one rather useless link http://www.preparedpantry.com/browseproducts/Gourmet-Maple-Chips-(Mini).html that I found, but I never seem to see how to actually order any. Anyway, I think maple-chip peanut butter would be so great!

  22. 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.

  23. I *love* cinnamon chips, this may be my favorite homemade PB you’ve made yet!

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