Peanut Butter Ginger Crackle Cookies



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


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.