Wednesday, November 13, 2013

Double Peanut Butter and Ginger Cookies


I often come up with recipe ideas at random times. I was busy eating the wonderful breakfast my hubby made me on a Saturday morning and it came to me! How would Peanut Butter Cookies taste if I added some Crystalizded Ginger! Peanut Butter, Ginger, how could I go wrong with that combination!

I decided to try it out the very next day and to make it extra Peanut Buttery I added Peanut Butter Chips! YUM! The Ginger mellows out the next day and they are even more delicious!

1/2 cup granulated sugar plus extra for rolling balls in before baking
1/2 cup packed brown sugar
1/2 cup peanut butter (fat half cup)
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups AP Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 Cup Crystallized Ginger diced into small pieces
1/4 Cup Peanut Butter Chips (I used Reesers)

Pre heat oven to 375 degrees Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 9 to 10 minutes or until light golden brown.

Cool 5 minutes; remove from cookie sheet.

Cool on wire rack. Makes 2 1/2 dozen cookies

2 comments:

Anonymous said...

I followed your recipe exactly and it cured my ED. Thank you Cheryl!

Lea Ann (Cooking On The Ranch) said...

Peanut butter cookies are one of my favorite and with the addition of that ginger, these must be tried. Pinned to try later. Thanks for sharing the recipe.