Chewy Peanut Butter Gingersnap Delights
Discover the irresistible fusion of flavors in these Chewy Peanut Butter Gingersnap Delights! This delightful recipe combines the comforting warmth of traditional gingersnap cookies with the creamy richness of peanut butter. Each bite offers a chewy texture and a tantalizing hint of spices, making them perfect for any occasion. Whether enjoyed with a glass of milk, served at a holiday gathering, or shared among friends, these cookies are sure to leave everyone wanting more. Customize the recipe with smooth or chunky peanut butter to match your preference, and watch them disappear from the cookie jar!
N/A
Servings
145
Calories
14
Ingredients
Ingredients
All-purpose flour
3/4 cup (measured)
Whole wheat flour
1/3 cup (measured)
Baking soda
1 teaspoon (measured)
Ground cinnamon
2 teaspoons (divided)
Granulated sugar
2 tablespoons (for rolling)
Ground ginger
1/2 teaspoon (measured)
Ground allspice
1/4 teaspoon (measured)
Salt
1/4 teaspoon (measured)
Brown sugar
1 cup (not packed)
Light peanut butter
1/3 cup (measured)
Butter
3 tablespoons (softened)
Molasses
2 tablespoons (measured)
Egg
1 (beaten)
Vanilla extract
1 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly spray a large baking sheet with cooking spray and set it aside.
2
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, 1 teaspoon of ground cinnamon, ground ginger, ground allspice, and salt until well combined. Set this mixture aside.
3
In another medium bowl, cream together the brown sugar, light peanut butter, and softened butter using a hand mixer on medium speed until smooth and creamy, about 1 minute.
4
Add the molasses, egg, and vanilla to the peanut butter mixture. Beat again until everything is well incorporated.
5
Gradually mix the flour mixture into the wet ingredients using a wooden spoon until a stiff dough forms.
6
Using your hands, shape the dough into 1 1/2-inch balls. Roll each ball in a mixture of the reserved granulated sugar and the remaining 1 teaspoon of ground cinnamon until well coated.
7
Place the cookies on the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading. Gently flatten each cookie with a fork.
8
Bake the cookies for approximately 7 minutes. They may appear slightly undercooked, but this is essential for a chewy texture.
9
Remove the cookies from the oven and immediately transfer them from the baking sheet to a wire rack to cool completely.
Nutrition Information
7g
Fat
18g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Peanut Butter Gingersnap Delights?
They are a fusion of traditional gingersnap flavors and creamy peanut butter, offering a chewy texture with warm spices.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking sheet?
Lightly spray a large baking sheet with cooking spray before placing the cookies on it.
What types of flour are used in these cookies?
This recipe uses a combination of 3/4 cup all-purpose flour and 1/3 cup whole wheat flour.
Which spices are included in the dough?
The recipe includes ground cinnamon, ground ginger, and ground allspice.
How is the cinnamon divided in the recipe?
One teaspoon of cinnamon is whisked into the flour mixture, while the remaining teaspoon is used for the rolling sugar.
Can I use chunky peanut butter instead of smooth?
Yes, you can customize the recipe with smooth or chunky peanut butter depending on your preference.
How long should I cream the peanut butter, butter, and sugar?
Cream them using a hand mixer on medium speed for about 1 minute until smooth.
What role does molasses play in this recipe?
Molasses is added to the wet mixture to provide the classic gingersnap depth of flavor and contribute to the chewy texture.
How do I combine the dry and wet ingredients?
Gradually mix the flour mixture into the wet ingredients using a wooden spoon until a stiff dough forms.
What size should the cookie dough balls be?
Shape the dough into balls that are approximately 1 1/2 inches in size.
What are the dough balls rolled in before baking?
They are rolled in a mixture of granulated sugar and ground cinnamon.
How far apart should the cookies be spaced on the sheet?
Space them at least 2 inches apart to allow for spreading during baking.
Do I need to flatten the cookies before putting them in the oven?
Yes, gently flatten each cookie ball with a fork before baking.
How long do these cookies bake?
Bake the cookies for approximately 7 minutes.
What if the cookies look undercooked after 7 minutes?
They may appear slightly undercooked, but this is intentional to ensure the cookies remain chewy.
How should the cookies be cooled?
Remove them from the oven and immediately transfer them to a wire rack to cool completely.
How many calories are in one cookie?
Each cookie contains approximately 145 calories.
What is the fat content per serving?
Each serving contains 7g of fat.
How many carbohydrates are in these gingersnaps?
There are 18g of carbohydrates per cookie.
How much protein is in each cookie?
Each cookie provides 2.7g of protein.
What kind of sugar is used in the dough?
One cup of brown sugar (not packed) is used in the dough.
How many ingredients are in this recipe?
There are 14 total ingredients used in this recipe.
Is salt included in the ingredient list?
Yes, the recipe calls for 1/4 teaspoon of salt.
What is the preparation for the egg?
The egg should be beaten before being added to the mixture.
How much vanilla extract is required?
The recipe requires 1 teaspoon of vanilla extract.
What type of peanut butter is listed in the ingredients?
The recipe specifically lists 1/3 cup of light peanut butter.
What gives these cookies their gingersnap identity?
The combination of molasses, ginger, allspice, and cinnamon provides the classic gingersnap profile.
Can these be served at holiday gatherings?
Yes, they are described as being perfect for holiday gatherings and shared among friends.
What kind of texture should I expect?
Expect a soft and chewy texture, provided they are not overbaked.