PEANUT-BETTER GINGERSNAP COOKIES A thin and chewy cross between a peanut-butter cookie and a gingersnap
¾ cup all-purpose flour ⅓ cup whole wheat flour 1 tsp baking soda 2 tsp ground cinnamon, divided ½ tsp ground ginger ¼ tsp each ground allspice and salt 2 tbsp granulated sugar 1 cup brown sugar (not packed) ⅓ cup light peanut butter 3 tbsp butter, softened 2 tbsp molasses 1 egg 1 tsp vanilla
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 1½-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.
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, 100mg sodium
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