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Perfect comfort food for the season! Yummy gingerbread cookies made with creamy SKIPPY® Natural Creamy Peanut Butter Spread. You’ll love these Peanut Butter Gingerbread Cookies with dark chocolate chips.
Peanut Butter Ginger Molasses Cookies
These cookies are the perfect new recipe for this holiday season! With a delightful combination of molasses and SKIPPY® Natural Creamy Peanut Butter Spread, these cookies are moist and delicious. They are just what you need to add a little variety into your family’s baking list and your baked good gifting.
Ingredients for Peanut Butter Gingerbread Cookies:
- 1 cup granulated sugar
- 12 tablespoons unsalted butter, softened
- ¼ cup molasses
- ¼ cup SKIPPY® Natural Creamy Peanut Butter Spread
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ⅓ cup, dark chocolate chips (can also sub in white or milk chocolate)
Directions for Peanut Butter Gingerbread Cookies:
- Preheat oven to 350 degrees.
- In a stand mix or with a handheld mixer, combine butter and sugar until well-mixed.
- Add peanut butter, molasses, and egg. Blend until smooth.
- Whisk together dry ingredients.
- Add dry ingredients to wet and mix until just combined.
- Stir in chocolate chips.
- Use cookie scoop (see below) to add dough to parchment paper.
- Bake cookies for 9 minutes or until just set on top.
- Remove cookies from oven and allow to rest for 10 minutes.
I love using SKIPPY® Natural Creamy Peanut Butter Spread in my baking. It adds so much moisture and flavor. Some of my favorite recipes handed down from my Grandma and Mom have SKIPPY® Peanut Butter in them!
I grab my SKIPPY® Peanut Butter and Peanut Butter Spread from Walmart. It is located in the condiment aisle and there many options of individual containers or sharing size!
The great thing about SKIPPY® Peanut Butter and Peanut Butter Spreads is the versatility. I can grab a handful of pretzels or celery, and escape the everyday by twisting open a jar of endless snacking possibilities with SKIPPY® Peanut Butter and Peanut Butter Spread, no matter where I am! You can save $0.55 on the purchase of any two (2) SKIPPY® Peanut Butter Spreads starting 12/7 through 12/31 or while supplies last.
Click the picture below to add SKIPPY® Peanut Butter Spread to your Walmart shopping cart!
I also use it in my favorite holiday baking. Whether I am baking for my family or a few friends, the recipes that include SKIPPY® Peanut Butter and Peanut Butter Spreads are the ones I am asked to share!
Share these Peanut Butter Gingerbread Cookies with some friends by dropping a basket of goodies on their doorstep, or keep them all to yourselves and have some dessert after dinner. Either way, they will definitely become a favorite!
Peanut Butter Gingerbread Cookies
Perfect comfort food for the season! Yummy gingerbread cookies made with creamy SKIPPY® Natural Creamy Peanut Butter Spread. You'll love these Peanut Butter Gingerbread Cookies with dark chocolate chips.
Ingredients
- 1 cup granulated sugar
- 12 tablespoons unsalted butter, softened
- ¼ cup molasses
- ¼ cup SKIPPY® Natural Creamy Peanut Butter Spread
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ⅓ cup, dark chocolate chips (can also sub in white or milk chocolate)
Instructions
- Preheat oven to 350 degrees.
- In a stand mix or with a handheld mixer, combine butter and sugar until well-mixed.
- Add peanut butter, molasses, and egg. Blend until smooth.
- Whisk together dry ingredients.
- Add dry ingredients to wet and mix until just combined.
- Stir in chocolate chips.
- Use cookie scoop (see blog photo) to add dough to parchment paper.
- Bake cookies for 9 minutes or until just set on top.
- Remove cookies from oven and allow to rest for 10 minutes.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 161mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g
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