Peanut Better Gingersnap Cookies |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 22 |
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A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer. Ingredients:
3/4 cup all-purpose flour |
1/3 cup whole wheat flour |
1 teaspoon baking soda |
2 teaspoons ground cinnamon, divided |
2 tablespoons granulated sugar (to mix with reserved cinnamon) |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
1 cup brown sugar (not packed) |
1/3 cup light peanut butter |
3 tablespoons butter, softened |
2 tablespoons molasses |
1 egg |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture.
5. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
6. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
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