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Soft Gingerbread Cookies: Indulgent Peanut Butter Chocolate Thumbprints

Soft Gingerbread Cookies : Peanut Butter Chocolate Thumbprint Cookies
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A delightful combination of soft gingerbread and rich peanut butter chocolate thumbprints.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 cup peanut butter
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
  4. Add the egg and molasses to the sugar mixture and combine well.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Form the dough into balls and place on a baking sheet.
  7. Make a thumbprint in each ball and fill it with peanut butter.
  8. Bake for 10-12 minutes until set.
  9. Once cool, melt chocolate chips and drizzle over the cookies.

Notes

  • For softer cookies, slightly underbake them.
  • You can substitute honey for molasses if preferred.

Nutrition

Keywords: Soft Gingerbread Cookies, Peanut Butter Chocolate Thumbprints

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