REEDS PEANUT BUTTER GINGER CHEWS RECIPES
PEANUT BETTER GINGERSNAP COOKIES RECIPE - FOOD.COM
A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.
Total Time 22 minutes
Prep Time 15 minutes
Cook Time 7 minutes
Yield 18-22 serving(s)
Number Of Ingredients 14
Steps:
- 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 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 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.
Nutrition Facts : Calories 107.4, FatContent 2.3, SaturatedFatContent 1.3, CholesterolContent 15.4, SodiumContent 127.5, CarbohydrateContent 21, FiberContent 0.6, SugarContent 14.6, ProteinContent 1.2
PEANUT BUTTER CHEWS RECIPE | ALLRECIPES
Steps:
- In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
- Add cereal, mix well and mold into small balls.
Nutrition Facts : Calories 159.4 calories, CarbohydrateContent 27 g, FatContent 5.5 g, FiberContent 0.8 g, ProteinContent 3.2 g, SaturatedFatContent 1.1 g, SodiumContent 108.4 mg, SugarContent 13.7 g
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