Peanut Butter Ginger Crackle Cookies

This is it, you guys- my signature cookie, and it’s here, from me, to you- because it’s #2020 and we could all use a little peanut butter crackle in our lives, right?! You’re welcome and I hope you love it.

First, no, these cookies are not gluten-free, dairy-free, peanut-free, sugar-free or anything free… they are 100% DELICIOUS. I hope you know as much as I love creating deliciously healthy recipes, I also make the real deal and enjoy every bite (as I hope you do, too!).

The recipe was first created based off of a peanut butter cookie recipe from an old Christmas Cookies Magazine of my mom’s that I photocopied (I kid you not!!) in HIGH SCHOOL. There was a suggestion of adding some crystallized ginger to make them peanut butter ginger, and well, the rest is history. I tweaked and chilled and rolled and experimented with temperatures, and you all, this one is IT. Chewy on the inside, crunchy and crackly on the outside with a distinct peanut butter flavor as well as a just-more-than-slight ginger-y spice… You won’t be disappointed, I PROMISE.

Also, an FYI: this recipe makes about 4 dozen, depending on how big you make them. Feel free to freeze half, defrost and bake later- they work just fine (defrost just enough to roll into balls and sugar, before baking).

Peanut Butter Ginger Crackle Cookies

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• Author: Kristin Dovbniak

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Ingredients

Dry Ingredients
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp sea salt

Wet Ingredients
1 cup smooth peanut butter
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 tsp vanilla extract

also needed: 
1/2 cup crystallized ginger, diced
1/2 cup turbinado sugar

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Instructions

1. Preheat oven to 375

2. In a large bowl, whisk together dry ingredients. Set aside.

3. In a large bowl or the bowl of a mixer, cream together butter and peanut butter for about 30 seconds.

4. Add in sugars and beat on medium-high until fully combined.

5. Add in eggs one at a time, followed by vanilla extract. Beat another 30-60 seconds.

6. Add in flour in batches, 1/2-1 cup at a time until combined. Stir in crystallized ginger.

7. Let dough sit in fridge for 10-20 minutes to chill.

8. Roll into balls and roll into a bowl of turbinado sugar. Place 2″ apart on baking sheet and bake in preheated oven for 10 minutes. Let sit 1 minute and transfer to a rack to cool completely.

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If you make this recipe, would you PLEASE, pretty please tag me in it? HAPPY HOLIDAYS!!

Here’s to health, safety #balance and allll the cookies. ❤️