Peanut BETTER Cookies

6 Jun

I hate to admit it, but as much as I try to dislike those annoying sisters who wrote Looneyspoons and Crazyplates, and are the stars of the show Eat, Shrink and Be Merry, I am in love with their peanut butter gingersnap cookies. I saw them on tv and immediately acquired the recipe. I made them and could not believe how amazing they looked and tasted.

Perfectly chewy. Perfectly spicy and peanut-buttery. Perfectly round. Every time. And? BETTER for you than your average cookie. What more can you ask for? Do you want to apologize to someone? Make these. Is there a boy you’re after? Make these. Do you want to be a glutton and shove a bunch of cookies down your throat followed by some milk? Make these.

I know that it seems like a lot of effort as far as ingredients. Shut up. Just take some time to measure everything in advance, and you’ll be fine.

Let’s do this.

It’s your typical cookie process…cream this, add this and that….you know the drill. The only difference here is there is less butter. The peanut butter takes the place of the rest.

Mix the dry ingredients and the yummy spices together. I changed up the spices a bit, I like my gingersnap cookie to punch me in the face with ginger….not just a light pat on the cheek. But that’s just me.

Combine the dry ingredients with the wet until you have a stiff dough.

Roll into balls (I use a scoop and then roll until smooth)

Press down with a fork like you would a peanut butter cookie, and bake. For 7 minutes. No more, no less. They might look underdone, but just trust me. Pull them out. Do it.

Lift them off the baking sheet and onto a cooling rack straight away.

Eat. Shrink. Be merry.
Or just eat the damn cookies.

Per cookie: 108 calories, 3.4 g total fat (1.6 g saturated fat), 2 g protein, 17 g carbohydrate, 0.8 g fibre, 15 mg cholesterol, 100 mg sodium

Peanut-Better Gingersnaps

3/4 cup all-purpose flour

1/3 cup whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp nutmeg and cloves

1/4 tsp salt

1 cup brown sugar (not packed)

1/3 cup natural peanut butter

3 tbsp butter, softened

2 tbsp molasses

1 egg

1 tsp vanilla

In a medium bowl, beat together brown sugar, peanut butter and butter for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.

In a separate bowl, combine the flour, baking soda, salt and spices.

Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using a scoop and or your hands, shape dough into 1 1/2-inch balls. 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.

2 Responses to “Peanut BETTER Cookies”

  1. Rod Miller June 30, 2011 at 12:51 am #

    You’re so punny! I would make these but peanut butter is my kryptonite.

    • Fabi June 30, 2011 at 8:40 am #

      Mine too!!!

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