Sunday, March 17, 2013

Peanut Butter Gingersnaps

I really expected that these would go over big at my house. We love our gingersnaps and we're pretty sweet on peanut butter anything. So I was surprised when they were met with...indifference. The boys liked these cookies, but they didn't necessarily love them. I think they are quite brilliant. Neither flavour dominates, and they are chewy but firm. I think they'll make a return appearance to the cookie jar.

Peanut Butter Gingersnaps (from Eat, Shrink and Be Merry)


3/4 cup all-purpose flour

1/3 cup whole wheat flour

teaspoon baking soda

teaspoons ground cinnamon, divided

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice and salt

tablespoons granulated sugar

cup brown sugar (not packed)

1/3 cup light peanut butter

tablespoons butter, softened

tablespoons molasses

1 egg

teaspoon vanilla


  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. 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.
  5. 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.

No comments:

Post a Comment