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Gingerbread Project 2010: Gingerbread Peanut Butter Cookies

This is by far my favourite gingerbread cookie recipe.  The gingerbread and molasses are nicely balanced with the peanut butter – giving these cookies a chewy, salty, finish.  This easy, 20-minute recipe is from Eat, Shrink and Be Merry and at 91 calories per cookie, that’s half the amount of a commercial cookie, which is a good thing because you won’t be able to eat just one!


Gingerbread Project 2010

Gingerbread Peanut Butter Cookie

Girl-Guy Cookies

A thin and chewy cross between a peanut butter cookie and a gingersnap

Makes: 25 cookies


¾ cup all purpose flour

1/3 cup whole-wheat flour

1 tsp baking soda

3 tsp ground cinnamon (divided)

¼ tsp each; ground ginger and salt

1/8 tsp ground allspice

¼ cup granulated sugar

1/3 c light peanut butter

3 tbsp butter, softened

1 cup packed brown sugar

1 egg

1 tbsp molasses

1 tsp vanilla


Preheat oven to 350 degrees F.  Spray a large cookie sheet with cooking spray and set aside.

In a medium bowl, stir together flours, baking soda, 1 tsp. cinnamon, ginger, salt and allspice.  Set aside.  Combine granulated sugar and 2 tsp. cinnamon in a small bowl.  Set aside.

In another medium bowl, beat peanut butter, butter, and brown sugar on medium speed of an electric mixer for 1 minute.  Add egg, molasses, 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 1 ½ -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.


Gingerbread Project 2010

Gingerbread Peanut Butter Cookies