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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:
- ½ tsp powdered ginger
- ⅓ cup brown sugar
- ¾ tsp baking soda
- 3 tbsp flour
- pinch of salt
- ¼ cup SKIPPY® Natural Creamy Peanut Butter Spread
- ¼ cup, molasses
- 2 tbsp applesauce
- 1 tsp pure vanilla extract
- ⅓ cup, dark chocolate chips (can also sub in white or milk chocolate)
Directions for Peanut Butter Gingerbread Cookies:
- Whisk together dry ingredients, set aside.
- Mix together peanut butter, molasses, apple sauce, and vanilla extract.
- Blend until smooth. Add dry ingredients to wet and mix until just combined.
- Stir in chocolate chips. Roll dough into small balls (about 9-12).
- Place on parchment paper. Set in freezer for 10 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Bake cookies for 8-9 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
- ½ tsp powdered ginger
- ⅓ cup brown sugar
- ¾ tsp baking soda
- 3 tbsp flour
- pinch of salt
- ¼ cup SKIPPY® Natural Creamy Peanut Butter Spread
- ¼ cup, molasses
- 2 tbsp applesauce
- 1 tsp pure vanilla extract
- ⅓ cup, dark chocolate chips (can also sub in white or milk chocolate)
Instructions
- Whisk together dry ingredients, set aside.
- Mix together peanut butter, molasses, apple sauce, and vanilla extract. Blend until smooth.
- Add dry ingredients to wet and mix until just combined.
- Stir in chocolate chips.
- Roll dough into small balls (about 9-12). Place on parchment paper.
- Set in freezer for 10 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Bake cookies for 8-9 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
A says
These looked AMAZING! So, I tried the recipe, but mine didn’t turn out like the photos at all 🙁 they were basically just flat globs of like molasses and chocolate chips. What did I do wrong?
Alison says
Oh no! Sorry to hear that. Not sure why the mixture didn’t solidify, but you could try less molasses (cut down to 2 Tbsps) and increase the ginger (to get that gingerbread taste). Hope that helps!