Before the name of these beauties scares you off, hear me out. It’s so good. It’s soooo so good. If you trust me (and you should) you should absolutely make these for yourself! Like my instagram post said, I sort of looked around in my pantry and fridge to see what I could use to make a cookie and combined ginger and peanut butter since I knew that that combination is popular in some asian cuisine to make sauces, and I was pleasantly surprised at how delicious it was!
The ginger pairs incredibly well with the peanut butter, and while I did add chocolate chips to half the dough I honestly think it’s better without! They’re both delicious don’t get me wrong but the chocolate drowns out the peanut butter and doesn’t pair as well with the ginger as the peanut butter does! I know this is a first try but honestly I’m pretty happy with it already and probably won’t change it! Enjoy!
250g brown sugar
150g granulated sugar
2 large eggs
1 tsp vanilla
240g AP Flour
210g cake Flour
few taps of cinnamon
one tap of nutmeg
15g baking soda
10g baking powder
175g peanut butter
4inch nob of ginger grated (45g)
- Ensure that the eggs and butter are at room temp
- Cream the sugars and butter together in stand mixer until light and fluffy (2-3 minutes)
- While that creams, sift the flours together with baking soda and powder
- Slowly beat in eggs one at a time with vanilla
- Then add the peanut butter and mix until incorporated on low speed
- Add the dry ingredients in two additions, only mixing enough to fully incorporate ingredients
- Fold in the grated ginger and then let the dough chill for minimum 2 hours, ideally overnight or 24 hours
- Bake at 350F for 14-15 minutes
- Let cool before enjoying!