In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy (approximately 3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla and beat again until completely combined.
Turn the speed down to low and slowly add the flour mixture until dough forms. Add the chips and mix on low again until evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 2 days.
When you are ready to bake the cookies, preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop, roll chilled dough into balls with your hands and place on prepared sheet. Allow room for spreading. I bake 8 cookies per baking sheet.
Bake cookies for 10 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. For crunchier cookies, bake for 12 minutes. Allow cookies to cool for 5 minutes on the baking sheet before transferring cookies to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 10 days. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Do not thaw, place on baking sheet, and add 1 minute to bake time.