When it comes to cookies, flavor is definitely a big deal, but texture is everything! When it comes to texture, some of my favorite cookies are these traditional Old Fashioned Ginger Snaps, and I also a good peanut butter cookie. Thick, soft, and chewy in the middle with a crisp sugary exterior is my best cookie game. These Peanut Butter Molasses cookies are the best of both of those favorites!
While the texture is spot on, I also love the way the peanut butter rounds out the tang of the molasses in these cookies. They don’t scream peanut butter, but it hangs out in the background and adds a nice balance.
I used course sparkling sugar on some of these cookies and regular granulated sugar on the rest. They looked really pretty with the course sugar, but I think we actually preferred the regular sugar for taste. Let me know what you think if you make them.
It’s so fun this time of year to go back to the cookie recipes we make every year, but I also love trying something new! These Peanut Butter Molasses Cookies were a fun new recipe to try, and I will definitely make them again soon.
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Peanut Butter Molasses Cookies
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Peanut Butter Molasses Cookies are thick, soft, and chewy in the middle with a crisp sugary exterior. They might just become a new holiday favorite!
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/3 cup molasses
- 1/3 cup creamy peanut butter
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- Additional sugar (sparkling or granulated) for rolling/ sprinkling
Instructions
- In a large stand mixer, cream butter, sugar, egg, molasses, and peanut butter together on medium speed with the paddle attachment until completely combined.
- In a separate bowl, mix together flour, cloves, cinnamon, and baking soda. On low speed, gradually mix the dry ingredients into the batter until a dough forms. Cover and chill 1-2 hours.
- Preheat the oven to 350 degrees.
- Scoop dough into balls (about 2 tablespoons each*), roll them in granulated sugar or sprinkle course sparkling sugar on top, and place them on a parchment lined baking sheet (6-8 cookies per sheet).
- Bake for 11-14 minutes. The top will be crackled and the center slightly wet. Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack. Repeat with remaining dough.
Notes
*These are large cookies. If you would like smaller cookies, you can use less dough and decrease the baking time slightly.
Nutrition
- Serving Size: 1 Cookie
- Calories: 201
- Sugar: 17g
- Sodium: 210mg
- Fat: 7.9g
- Saturated Fat: 3.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 0.8g
- Protein: 3.1g
- Cholesterol: 24mg
Sabine says
PB and molasses is a killer combo! Great recipe!
Julie says
Thank you! I was a little nervous about how these would turn out but ended up loving that combo.
Pauline says
Amazing easy recipe with great results! All my cookies turned out perfectly round and uniform. I used a gingerbread peanut butter and added allspice, ginger, nutmeg and more cinnamon to replicate a gingerbread flavor and rolled the dough balls in cinnamon ginger sugar. Thanks for the recipe!
Julie says
I love how you made them with extra spices! Sounds delicious, thank you for visiting LLK!
Rebecca says
Can these be made with Stevia alternative for the main sugar and or dusting? Trying to cut down on sugar.
Jennifer Koehler says
As is, I would not make these again, since the amount of cloves is probably four times too much, leaving a bitter taste to the cookies. However, I think that if the cloves were reduced to 1/8 tsp., they would be very good. Just don’t know what to do with this batter. Wonder how to fix too much cloves in a recipe… Some of your others have been great, though. 🙂
Kathy Cheek says
Make a second batch with out the cloves, mix it all up with the 1st batch and you still only have 3 doz cookies. I loved this recipe but I liked best when I extended baking to 17 mins for a crispy cookie. Happy baking!
Yvonne McKinney, Harrison Nebraska says
I made these for my husband, in place of regular punt butter cookies. We both enjoyed better and am about ready to make more. A double batch this time!! They are scrumptious!! Thank you for sharing your recipe.
Yvonne m says
From Yvonne M in Harrison, NE.When I made these cookies however, I used allspice as I did not have cloves on hand and they came out awesome
Bob says
Brown sugar would probably make these have a better texture and taste. Kinda bland and maybe could use some ginger. Two tbs did not make large cookies.
Louise Tuffin says
Fantastic! …I bake for a living and my customers (and family) loved. Soft and chewy. I added ginger and pumkin pie spice instead of cinnamon and cloves. So good.
Julie says
Thank you for letting me know. So glad to hear they were a hit!
IJE says
Can I use shortening instead of butter?