Recipe by Susan Kaman
"These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste."
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1 1/3 cups
I used 1/2 cup honey instead of the sugar and 1/2 cup molasses instead of 1/4 each of honey and molasses. I also used 1/2 cup wheat flour for part of the flour. I didn't have all the spices, so I used 1 tablespoon cinnamon (I like to taste my spice). I also used margarine instead of butter. I'm at high altitude and these came out very thin and flexible, or if I cooked them longer, crispy. I hardly tasted the peanut butter. I think these are a great tasting spice cookie.
I didn't really care for the peanut butter and spice together. Kind of wierd.
We didn't add the ginger which was probably a good thing. They're good cookies but are more molasses cookies than peanut butter cookies.
Loved the spice, molasses and pb combo! Less sugar than traditional pb cookies
Double the flour, and these cookies are fantastic. Oh, and don't call them Peanut Butter cookies, either. Got an earful from my PB cookie-loving kid. They taste more like gingersnaps.
Do not overcook!!
I liked this recipe overall. I changed it in that I used 1/2 cup peanut butter instead of the 1/4 peanut butter, 1/4 butter. Also I got 60 cookies out of the batch, not 36.
I really enjoyed making these cookies, they have a mild nutty taste with just the right amount of cinnamon, nutmeg, and ground ginger. Chewiness and crispiness are balance perfectly. I love this recipe. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Molasses Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 21
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