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Soft Gingerbread Cookies with Peanut Butter Chocolate Thumbprints

Soft Gingerbread Cookies : Peanut Butter Chocolate Thumbprint Cookies
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Deliciously soft gingerbread cookies topped with creamy peanut butter and rich chocolate.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream together the butter and brown sugar until light and fluffy.
  4. Add molasses and egg; mix well.
  5. Gradually add the dry ingredients to the wet ingredients.
  6. Form balls of dough and place them on a baking sheet.
  7. Make a thumbprint in the center of each ball.
  8. Fill each thumbprint with peanut butter and top with chocolate chips.
  9. Bake for 10-12 minutes or until the edges are lightly browned.
  10. Allow to cool before serving.

Notes

  • Store cookies in an airtight container to maintain softness.
  • You can substitute the chocolate chips with your favorite type of chocolate.

Nutrition

Keywords: Soft Gingerbread Cookies, Peanut Butter Chocolate Thumbprint Cookies

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