Peanut Butter Banana Cookies

Preheat the Oven – Set oven rack to the middle position. Preheat to 350°F (177°C). Line three baking sheets with parchment paper.
Mix Dry Ingredients – In a large bowl, whisk flour, salt, cinnamon, baking powder, and baking soda.
Cream the Butter – Using a stand mixer fitted with the paddle attachment or hand mixer, beat butter, granulated sugar, and brown sugar, on medium speed until pale and fluffy, about 2 minutes.
Add the Flavoring and Eggs – Add peanut butter and combine on low speed, 15 seconds. Add mashed banana and mix for 15 seconds. Add eggs one at a time until fully incorporated, scraping the bowl down as needed, about 30 seconds. Add vanilla and mix for 15 second.
Add Dry Ingredients – Reduce mixer speed to low and slowly add flour mixture until combined, about 30 seconds. Chill the dough for 20 minutes.
Shape the Cookies – Roll dough into 3 tablespoon-sized balls, spacing them 2" apart on the sheet pan, about 9 per tray. Sprinkle some sugar on top of each ball. Use a fork to press and make crosshatch marks on the top of the cookies. If desired, sprinkle chopped peanuts on top, lightly pressing in to the surface.
Bake – Bake on tray at a time in the center of the oven until the edges set and golden and the centers puff up, 12 to 13 minutes.
Cool – Let them cool for 10 minutes on the sheet pan, then transfer them to a wire rack and cool completely before serving.