Peanut-Better Gingersnap Cookies

Last Spring I had the chance to review the Looneyspoons Collection recipe book and one of my favourite recipes has been the Peanut-BETTER Gingersnap Cookies.
Our family loves to bake and I love this recipe because it’s a snap to make and a little healthier than your average cookie.

The book is created by ‘Pod Squad’ sisters Greta and Janet Podleski and we like this recipe so much that I asked Greta if I could share the recipe with you here on Mom vs. the Boys. She was nice enough to say yes!

gingersnap cookies

5.0 from 2 reviews
Peanut-Better Gingersnap Cookies
Author: 
Recipe type: Baking
 
A thin and chewy cross between a peanut butter cookie and a gingersnap
Ingredients
  • ¾ cup all-purpose flour
  • ⅓ cup whole wheat flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon, divided
  • ½ tsp ground ginger
  • ¼ salt
  • ¼ ground all spice
  • 2 tbsp granulated sugar
  • 1 cup lightly packed brown sugar
  • ⅓ cup light peanut butter
  • 3 tbsp butter, at room temp
  • 1 egg
  • 2 tbsp molasses
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350F, 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, salt, and all spice. Set aside.
  3. Combine granulated sugar and remaining 1 tsp of cinnamon in a small bowl. Set aside.
  4. In another medium bowl, beat together brown sugar, peanut butter and butter on medium with an electric mixer for about 1 minute. Add egg, molasses and vanilla. Beat again.
  5. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1½- inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot while 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 cool on pan for 1 minute, then transfer from pan to a wire rack to cook completely.
  7. Recipe makes 20 cookies.

PER COOKIE:
108 calories, 3.4 g total fat (1.6 g saturated fat), 2 g protein, 17 g carbohydrate, 0.8 g fiber, 15 mg cholesterol, 100 mg sodium

This is a great way to use up any post Christmas molasses if you traditionally make gingerbread over the holidays. 

Recipe can be found on page 288 of The Looneyspoons Collection recipe book.

Comments

  1. Yum! These look so delicious! My tummy is growling now.

  2. I like this twist on a gingersnap! Great recipe. Thanks for sharing this.

  3. Beautiful looking cookies! What a yummy sounding flavour combination.

    Years ago I had a Looneyspoons cookbook – I bet I still have it in a drawer somewhere. You just inspired me to look for it.

  4. Yum, yum and more yum!
    Thanks for sharing this recipe. I love Ginger snap cookies 🙂

  5. My oldest won’t eat Gingersnaps when we make them, but I bet he would eat these if I told him there was peanut butter in there!

  6. I love the idea of combining peanut butter and gingersnap! I never would have thought to combine those two flavours but I’ll bet they’re amazing together!

  7. Love their cookbook. I haven’t made these though. Your food pictures are gorgeous by the way.

  8. These looks so good!!

  9. Ok – Y.U.M is all I have to say!

  10. I agree. My husband loves these cookies too!

  11. Oooh.. I’d definitely try these. Make peanut butter cookies all the time.

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