Dark Chocolatey Dreams Gingerbread Crinkles
These sparkly sugar-dusted cookies pair three classic cookies in one delicious bite – they’re part chewy gingersnap, part soft Peanut Butter & Co. Dark Chocolatey Dreams, and part chocolate crinkle.
The vegetable shortening is an unusual choice in this case, but it’s necessary to create the crisp edges and soft centers that make these cookies so incredibly addictive. Try to bake them a day or two in advance – they’ll get softer and chewier the longer they stand, and as good as they are right out of the oven, they’re even better after they’ve had a day to mellow.
- Yield:2 dozen cookies
- Prep Time:15 minutes
- Cook Time:12 minutes
- Total Time:27 minutes
1 cup packed brown sugar
1/2 cup vegetable shortening
1/4 cup molasses
2 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup mini chocolate chips
1/2 cup granulated sugar for rolling
Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper.
In a large mixing bowl, beat together the brown sugar, Peanut Butter & Co. Dark Chocolatey Dreams, shortening, molasses and egg until smooth.
In a second bowl, sift together the flour, cocoa powder, baking soda, ginger, cinnamon, and salt. Add the flour mixture and the chocolate chips to the peanut butter mixture, and stir until evenly combined.
Shape heaping tablespoonfuls of dough into balls, then roll in white sugar to coat. Arrange the dough balls on prepared cookie sheets, spacing them roughly 2″ apart.
Bake in preheated oven for 10-12 minutes, or until the cookies are firm around the edges and just barely set in the center, and lightly crackled all over.
Let cool for 3-5 minutes on the cookie sheet, then transfer to a wire rack to cool off completely. Store at room temperature in a cookie jar or other airtight container.