Mix peanut butter, oil, egg, sugar, and vanilla in a bowl until cohesive. Add the flour, baking soda, salt, and cinnamon. Mix until just combined.

Using a teaspoon, scoop spoonsful of cranberry sauce and drop them into the dough. Gently fold them in so they’re evenly dispersed.

Place the dough in the fridge for one or two hours. (Don’t skip this step — it’s important!)

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Take the dough out of the fridge. Scoop two tablespoons of dough and roll to form a ball. Place balls on the baking sheet. Lightly press them down in the middle using your thumb or a fork like you would to make traditional peanut butter cookies.

Bake for 12–13 minutes. Allow them to cool for at least 10 minutes when they come out, as they will be too soft to lift.

Optional: Melt peanut putter to make it

pourable and drizzle over cookies. While

the peanut butter is still wet, top with

chopped candied nuts of your choice.