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.
Provided by Annacia
Categories Dessert
Time 22m
Yield 18-22 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 107.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 15.4, Sodium 127.5, Carbohydrate 21, Fiber 0.6, Sugar 14.6, Protein 1.2
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