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Peanut Better Gingersnap Cookies

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“A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.”
READY IN:
22mins
SERVES:
18-22
UNITS:
US

Ingredients Nutrition

Directions

  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.
  5. 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.
  6. 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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