Peanut Butter Molasses Cookies

Peanut Butter Molasses Cookies

14

"These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste."
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Ingredients

30 m servings 77 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

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.

Most helpful critical review

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.

I didn't really care for the peanut butter and spice together. Kind of wierd.

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 ...

the dough was really loose so I added some oats and then refrigerated it. It was good but I think they were too cake like for me.

Added 1/4 cup cornmeal as I'm always in the quest for a crunchier cookie living in humid Hawaii. Also added some fresh ground black pepper, coarsely chopped roasted almonds and raisins. Rolled ...

My ten year old wanted to make cookies, so we tried this. Although he added the 2nd 1/2 cup of sugar to the batter instead of rolling the dough in it, they were delicious and not too sweet in sp...

I could've done without the honey. Next time, I'll just substitute more molasses.

Very strange combo on paper, but amazing flavour and perfect with milk

Peanut butter threw off the whole thing