THE ULTIMATE PEANUT BUTTER GINGERSNAP COOKIE RECIPE
3/4 cup all purpose flour
1/3 cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon - divided, half for rolling 1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp all spice
1/4 cup sugar in a bowl for rolling
1/3 cup peanut butter
3 tbsp butter - softened
1 cup packed brown sugar
2 tbsp molasses
1 tsp vanilla
* balls will be rolled in reserved cinnamon and sugar in a bowl
Pre-heat the oven to 350F.
In a large mixing bowl, cream the butter, peanut butter and brown sugar with an electric hand mixer until light and fluffy.
Add the molasses, egg and vanilla. Mix well.
In another bowl combine the flours, baking soda, ginger, all spice, salt and 1 tsp cinnamon. Mix on medium speed 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 in the oven for 7 minutes until the edges of the cookies begin to turn golden brown. If they appear uncooked in the centre that is ok.
Remove the parchment paper from the baking sheet and place on a wire rack to cool.
Once the cookies have cooled, serve and enjoy!