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Soft Gingerbread Cookies: Irresistible Peanut Butter Chocolate Thumbprints

Soft Gingerbread Cookies : Peanut Butter Chocolate Thumbprint Cookies

A delightful combination of soft gingerbread cookies and creamy peanut butter chocolate goodness.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon 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 cup peanut butter
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream together the butter and brown sugar until smooth.
  4. Add molasses and egg to the butter mixture, then gradually stir in the flour mixture.
  5. Form dough into small balls and place them on a baking sheet.
  6. Make an indentation in the center of each ball with your thumb.
  7. Fill each indentation with peanut butter and top with chocolate chips.
  8. Bake for 10-12 minutes or until golden brown.

Notes

  • For best results, chill the dough for 30 minutes before baking.
  • Store in an airtight container for up to a week.

Nutrition

Keywords: Soft Gingerbread Cookies, Peanut Butter, Chocolate, Cookies, Desserts