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Peanut-BETTER Gingersnap Cookies

Peanut-BETTER Gingersnap Cookies
PREP TIME
10 min
COOK TIME
7 min
YIELDS
20 servings

A thin and chewy cross between a peanut-butter cookie and a gingersnap.

Per cookie: 108 calories, 3.4 g total fat (1.6 g saturated fat), 2 g protein, 17 g carbohydrate, 0.8 g fibre, 15 mg cholesterol, 100 mg sodium.

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Ingredients

¾
cup all-purpose flour
cup whole wheat flour
1
tsp baking soda
2
tsp ground cinnamon, divided
½
tsp ground ginger
¼
tsp ground allspice and salt
2
Tbsp granulated sugar
1
cup brown sugar (not packed)
cup light peanut butter
3
Tbsp butter, softened
2
Tbsp molasses
1
egg
1
tsp vanilla
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Directions

Step 1

Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.

Step 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.

Step 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.

Step 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.

Step 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.

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