Soft Gingerbread Cookies: Indulgent Peanut Butter Chocolate Thumbprints
Indulge in the delightful combination of soft gingerbread cookies topped with rich peanut butter and chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup unsulfured molasses
- 1 large egg
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream the butter and brown sugar together until fluffy.
- Add the molasses and egg, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, combining thoroughly.
- Drop the dough onto a baking sheet and create a thumbprint in the center of each cookie.
- Fill the thumbprints with peanut butter and top with a chocolate chip.
- Bake for 10-12 minutes, then cool on a wire rack.
Notes
- For a more intense flavor, chill the dough for an hour before baking.
- These cookies can be easily adapted with different nut butters or chocolate types.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Soft Gingerbread Cookies, Peanut Butter Chocolate Thumbprint Cookies