Prep 15 mins
Cook 7 mins
A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.
- 177.44 ml all-purpose flour
- 78.07 ml whole wheat flour
- 4.92 ml baking soda
- 9.85 ml ground cinnamon, divided
- 29.58 ml granulated sugar (to mix with reserved cinnamon)
- 2.46 ml ground ginger
- 1.23 ml ground allspice
- 1.23 ml salt
- 236.59 ml brown sugar (not packed)
- 78.07 ml light peanut butter
- 44.37 ml butter, softened
- 29.58 ml molasses
- 1 egg
- 4.92 ml vanilla
- Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
- 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.
- 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.
- Using a wooden spoon, stir flour mixture into peanut butter mixture.
- 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.
- 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.
This cookie is definitely a strong contender to my all time favorite oatmeal molasses cookie -- might even be the winner between the two! : ) Love the addition of the peanut butter and allspice along with the molasses and ginger - lots of wonderful flavors going on in this cookie. They are chewy and satisfying and of course, they will be gone by the end of today if DH has anything to do with it. Placing this recipe in my Best of 2013 Cookbook. Made for PRMR, October 2013.