It's that time of year when I find myself wearing short skirts with long sleeve sweaters, a chunky scarf with my shorts cut off. It's really silly, but there's this delicious fall bite in the wind. There's a hint of chill in the air here in New Orleans, but enough of a sunny day to feel a little flirty. That alone is enough to get me ready to sweeten and spice whatever comes in the oven.
If we're going to mix the seasons in our outfits, let's do that in our cookies too. How about a classic peanut butter cookie made extra cozy with molasses and ginger spice? Are you nodding your head? I'm too.
Think of this as a cookie @ cookie moment similar to our Chocolate cookies and cream cookies.
More is more. Let's go cook!
Here's what you'll need to make these little candies:
• unsalted butter, softened at room temperature.
• brown sugar
• peanut butter and molasses for richness and depth.
• warming spices such as cinnamon, ginger, nutmeg and cloves.
• an egg for the binding
• vanilla because we cook.
• flour, baking soda and salt for all structure, upliftment and balance.
We will start like most cookies, creaming together the softened butter and sugar.
I like to add the sweet spices along with the butter in these cookies because the fat helps distribute the spice flavor throughout the cookie, making it EVEN MORE DELICIOUS.
Once the butter and sugar are fluffy, stir in the egg and vanilla extract.
Eggs are a marvel in baking and smooth and aerate this cookie dough in the most beautiful way.
Welcome the smooth peanut butter and molasses to the bowl.
Now it's going really well.
Stir in the dry ingredients. I use a blender but finish with a spatula to push the pieces of flour hidden from the bottom of the bowl.
At this point, it will be difficult not to put a whole spatula in your mouth. Try to wait, but honestly it's 2020… do whatever you need to do.
I transfer the cookie dough to a piece of plastic wrap or waxed paper and chill it for 30 minutes while the oven preheats and prepare the nuts and mussels.
Divide the cookie dough into two soup scoops and roll them in crushed peanuts or turbinado sugar or nothing at all.
I used a baguette to press an X into each cookie to give them that brand of peanut butter cookie, but with a little twist.
Bake in the oven until golden brown around the edges and slightly puffed. They will smell amazing. If you're very careful, your nose will tell you when they're done.
They are such a sweet little cookie hybrid. Like traditional peanut butter cookies, put on their fall scarf.
The combination creates a mellow, sweet but with a nutty depth and spicy in the hottest way. It's the best of two very good worlds. Hope these are your new afternoon treats. They are simple and comfortable.
Photos with my friend Jon melendez.Impression
Peanut Butter Ginger Chews
A fully dressed peanut butter cookie for the holiday season.
- Preparation time: 45 minutes
- Cooking time: 12 minutes
- Total time: 57 minutes
- Yield: 18-20 biscuits 1X
- 1/2 cup (4 ounces) unsalted butter, at room temperature
- 1 cup lightly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon grounded ginger
- 1/2 teaspoon grated fresh nutmeg
- A pinch of ground cloves
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup molasses
- 1/2 cup smooth peanut butter
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cup finely chopped roasted and salted peanuts or honey roasted peanuts
- In the bowl of an electric stand mixer fitted with a paddle, cream together the butter, sugar and all the spices on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape the sides of the bowl. Add egg and vanilla extract beat on medium speed until blended, about 2 minutes. Add molasses and peanut butter and beat until combined.
- In a medium bowl, whisk together the flour, baking soda and salt. It is important to evenly combine these ingredients before adding them to the butter and egg mixture. Stir in dough until just combined, stopping the mixer when the flour disappears just to finish incorporating by hand. Transfer the dough to a large piece of waxed paper or plastic wrap and let cool for 30 minutes while the oven preheats. (The dough can be left to cool overnight or for a few nights before baking.)
- Place the racks in the center and top third of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Place the chopped peanuts in a shallow bowl.
- Divide the cookie dough by two tablespoons and roll into a ball. Roll each ball of dough in chopped peanuts to coat. Place on prepared baking sheet and flatten slightly with the heel of your hand. Use a pencil, dowel, or chopstick to press and X into the cookie dough. Repeat with all of the cookie dough, leaving about 1 1/2 to 2 inches of space between each serving of cookie.
- Bake for 10 to 12 minutes until edges are golden brown. Let sit on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
You can absolutely substitute a flax egg in these cookies as well as a gluten-free flour mix that combines xanthan gum.
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