Peanut Butter Gingersnap Chews

It’s that time of year where I find myself wearing short skirts with long sleeve sweaters, a chunky scarf with my cut off shorts. It’s silly really, but there’s that delicious bite of autumn in the wind.  There’s a hint of a chill in the air down here in New Orleans, but enough of a sunny day to feel a little flirty.  That alone is enough to have me ready to sugar-and-spice everything that goes into the oven.

If we’re going to mix seasons in our outfits, let’s do it in our cookies too. How about a classic peanut butter cookie made extra cozy with molasses and gingersnap spices? Are you nodding your head yes? I am too. 

Consider this a cookie @ cookie moment similar to our Chocolate Cookies and Cream Cookies. 

More is more. Let’s get baking! 

Here’s what you’ll need to make these little sweeties: 

•  unsalted butter, softened to room temperature. 

•  brown sugar

•  peanut butter and molasses for richness and depth. 

•  warming spices like cinnamon, ginger, nutmeg, and cloves. 

•  an egg for binding

• vanilla because we’re baking. 

•  flour, baking soda, and salt for all the structure, lift and balance. 

We’ll start like most cookies do, by creaming together softened butter and sugar.  

I like adding the cozy spices along with the butter in these cookies because the fat helps distribute the spice flavor throughout the cookie essentially making then EVEN MORE DELICIOUS. 

Once the butter and sugar are beaten to fluffy, work in the egg and vanilla extract. 

Eggs are a wonder in baking and smooth out and aerate this cookie dough in the most lovely way.  

Welcome smooth peanut butter and molasses into the bowl. 

Now it’s really getting good. 

Mix in the dry ingredients.  I use a mixer but finish with a spatula to hustle up any hidden bits of flour from the bottom of the bowl.  

At this point it’s going to be difficult not to spoon an entire spatulaful into your mouth. Try to hold off but honestly, it’s 2020… do whatever you need to do.  

I transfer the cookie dough to a piece of plastic wrap or waxed paper and chill it for 30 minutes while the oven preheats and I prep the nuts and pans. 

Portion the cookie dough into two tablespoon balls and roll them in either crushed peanuts or turbinado sugar or nothing at all.  

I used a chopstick to press an X into each cookie to give them that peanut butter cookie mark but with a little twist.  

Bake until just golden around the edges and puffed slightly.  They’ll smell incredible. If you pay close attention, your nose will tell you when they’re done.  

They such a sweet little cookie hybrid. Like traditional peanut butter cookies put their fall scarf on.  

The combination creates a chewy, sweet but with a nutty depth, and spiced in the warmest way.  It’s the best of two very good worlds. I hope these are your new afternoon treat. They’re simple and cozy. 

Photos with my friend Jon Melendez. 

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