Peanut Butter Molasses Cookies

Peanut Butter Molasses Cookies

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    30 m
Susan Kaman
Recipe by  Susan Kaman

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

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  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.

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Reviews (9)

Rate This Recipe
BLUEUFOSHOW
5

BLUEUFOSHOW

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.

CGXL
5

CGXL

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

MoonMusic
4

MoonMusic

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.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 13.2 g
  • 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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