If you don’t like ginger, you can leave it out, but I happen to think ginger goes well with chocolate and also goes well with the peanut butter and, of course, peanut butter goes well with chocolate. In other words, all these ingredients go well together in perfect harmony! (Why can’t we? 😉 )
ginger peanut butter cookies dipped in chocolate (about 2 dozen)
1/4 cup butter
1/2 cup creamy peanut butter
2/3 cups firmly packed light brown sugar
1 and 1/2 Tablespoons milk
1 Tablespoon minced ginger
1/2 teaspoon vanilla
1 large egg
3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground ginger
6 ounces melted semi-sweet chocolate, in a small bowl
Heat oven to 375 degrees F.
Line 2-3 baking sheets with parchment paper. Set aside.
In a bowl, cream the butter, peanut butter, brown sugar, milk, minced ginger, and vanilla until smooth. Add the egg and mix until incorporated.
Combine the flour, salt, baking soda, and ground ginger in a separate bowl and stir with a whisk several times. Add this flour mixture to the butter/peanut butter mixture on low only until dry ingredients are moistened. Place this bowl into the refrigerator for 30-60 minutes.
Scoop one Tablespoon of cookie dough and place on baking sheets about 2 inches apart and flatten with the tines of a fork twice, making a crisscross pattern on the tops of each cookie, as is commonly done for peanut butter cookies.
Bake for roughly 8 minutes, until just set and beginning to brown without overbaking. Leave to cool on baking sheets for 15 minutes. Melt 6 ounces of semi-sweet chocolate, place in a small bowl and dip each cookie about halfway, letting excess chocolate drip off before placing back on parchment paper. Serve only when chocolate has re-solidified. Store in an airtight container at room temperature.