Eat, Shrink & Be Merry - Peanut Better (butter) Gingersnap Cookies

I have a few books written by these ladies (Janet & Greta Podleski), and they are fantastic!

These were delicious and chewy! Mine don't look as crinkled as theirs, but they were just as chewy, I'm sure! 

Eat, Shrink & Be Merry - Peanut Better (butter) Gingersnap Cookies

Adapted from Eat, Shrink & Be Merry

Makes 20 cookies

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup brown sugar (not packed)
• 1/3 cup light peanut butter
• 3 tablespoons butter, softened
• 2 tablespoons molasses
• 1 egg
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350F and line cookie sheets with parchment.
2. In a bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another bowl, beat together brown sugar, peanut butter and butter with an electric mixer on medium speed for about 1 minute. Add molasses, egg and vanilla and beat until smooth.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. The dough will be stiff. Roll the dough into balls about 1" or so then roll them in the cinnamon sugar. Place on cookie sheet 2" apart and flatten slightly with a fork. They spread quite a bit.
5. Bake for 7 minutes then remove from the oven. Let them sit for a minute before transferring to a wire rack. Like any good chewy cookie, they will look like they're not fully cooked when you take them out. Don't be tempted to put them back in. They'll be perfect by the time they're cool.