1/1 Photo of Peanut Better Gingersnap Cookies
A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.
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Units: US | Metric
- 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
- 1Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
- 2In 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.
- 3In 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.
- 4Using a wooden spoon, stir flour mixture into peanut butter mixture.
- 5You 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.
- 6Bake 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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Nutritional Facts for Peanut Better Gingersnap Cookies
Serving Size: 1 (24 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 107.3
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 1.3 g
- Cholesterol 15.4 mg
- Sodium 127.5 mg
- Total Carbohydrate 20.9 g
- Dietary Fiber 0.5 g
- Sugars 14.5 g
- Protein 1.2 g
The following items or measurements are not included:
light peanut butter