Snack

Peanut Butter Gingersnap cookie is for Dessert, Snack.

Peanut Butter Gingersnap cookie takes several minutes to prepare.

Peanut Butter Gingersnap cookie takes 7 minutes to cook.

Peanut Butter Gingersnap cookie makes 25 servings.

The ingredients for Peanut Butter Gingersnap cookie are:

3/4 cup all purpose flour
1/3 cup whole wheat flour
1 tsp baking soda
3 tsp ground cinnamon, divided
1/4 tsp each ground ginger and salt
1/8 tsp ground allspice
1/4 cup granulated sugar
1/3 cup light peanut butter
3 tbsp butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla

Here is how you make Peanut Butter Gingersnap cookie:

Makes 25 cookies- 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, salt, cocoa and allspice. Set aside. - Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.- In another medium bowl, beat together peanut butter, butter and brown sugar on medium speed of electric mixer for about 1 minute. Add eggs, vanilla and molasses (if using). 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 bowl into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread while baking). Flatten cookie 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.Number of Servings: 25Recipe submitted by SparkPeople user BREEINOTT.

The nutritional information for Peanut Butter Gingersnap cookie is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 98.3

• Total Fat: 3.5 g
• Cholesterol: 11.2 mg
• Sodium: 95.7 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 0.9 g
• Protein: 1.9 g