Peanut Better Gingersnap Cookies Recipe

Name: Peanut Better Gingersnap Cookies
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; Whole Wheat Flour; 1 teaspoon baking soda; Ground Cinnamon; ½ cup granulated sugar; Ground Ginger; Ground Allspice; ½ teaspoon salt; ½ cup packed brown sugar; Light Peanut Butter; ½ cup (1 stick) unsalted butter, softened; ⅓ cup molasses; 1 large egg; 1 teaspoon vanilla extract

Get ready for a flavor explosion! These chewy Peanut Butter Gingersnap Cookies are the ultimate hybrid – the rich, nutty goodness of peanut butter perfectly balanced with the warm spice of gingersnaps. Use smooth or chunky peanut butter for your preferred texture. This easy recipe is perfect for satisfying your sweet tooth and impressing your friends and family.

Prep Time 15 mins

Cook Time 22 mins

Calories 107.4 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peanut Better Gingersnap Cookies

All Purpose Flour
Whole Wheat Flour
1 teaspoon baking soda
Ground Cinnamon
½ cup granulated sugar
Ground Ginger
Ground Allspice
½ teaspoon salt
½ cup packed brown sugar
Light Peanut Butter
½ cup (1 stick) unsalted butter, softened
⅓ cup molasses
1 large egg
1 teaspoon vanilla extract

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How to Make Peanut Better Gingersnap Cookies

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, and ½ teaspoon salt.
In a small bowl, combine ½ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
In a large bowl, cream together ½ cup (1 stick) unsalted butter, softened, ½ cup packed brown sugar, and 1 cup peanut butter (smooth or chunky) using an electric mixer until light and fluffy (about 1 minute).
Beat in ⅓ cup molasses, 1 large egg, and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing until just combined. Do not overmix.
Roll dough into 1 ½-inch balls.
Roll each ball in the cinnamon-sugar mixture (from step 3) to coat.
Place cookies 2 inches apart on the prepared baking sheet.
Gently flatten each cookie slightly with a fork.
Bake for 7-9 minutes, or until edges are lightly golden. They will appear slightly soft; this is normal.
Remove cookies from oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.