Peanut Butter Molasses Cookies Food

PEANUT BUTTER AND MOLASSES COOKIES

Peanut Butter and Molasses Cookies image

Easy Peanut Butter and Molasses Cookies recipe. This is the best dessert idea that I have made with molasses yet!

Provided by atasteofmadness

Time 17m

Number Of Ingredients 12

Ingredients

1 1/8 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup brown sugar, (packed)
1/4 cup smooth peanut butter
2 Tbsp salted butter, (softened)
1 large egg
1 large egg yolk
2 Tbsp molasses
1/2 tsp vanilla extract

Steps:

Preheat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix together the flour, baking soda, cinnamon, ginger and cloves.
In the bowl of a stand mixer, cream together the sugar, peanut butter and butter until light and fluffy. Mix in the egg, egg yolk, molasses and vanilla.
Slowly mix in the dry ingredients until fully incorporated.
Using a cookie scoop, scoop the cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are firm. Allow to cool on the baking sheet for around 5 minutes, then transfer to wire racs to cool completely.

PEANUT MOLASSES COOKIES

Peanut Molasses Cookies image

Make and share this Peanut Molasses Cookies recipe from Food.com.

Provided by Boomette

Categories Drop Cookies

Time 20m

Yield 3 dozens

Number Of Ingredients 10

Ingredients

1/2 cup butter or 1/2 cup margarine, soften
1/2 cup sugar
1 big egg
3/4 cup creamy peanut butter
1/2 cup molasses
1 1/4 cups all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

Cream the butter and sugar. Add egg while beating. Add peanut butter and molasse and beat well.
Combine all remaining ingredients and add to the peanut butter mixture. Stir well. Drop the dough with a spoon on a ungreased baking sheet. Squeeze the dough with a floured bottom glass or with a fork.
Bake in preheated oven of 375 F for 12 to 15 minutes.

MARY JANE'S PEANUT BUTTER MOLASSES COOKIES

Mary Jane's Peanut Butter Molasses Cookies image

taste similiar to a familiar candy when I was younger...combination sounds weird till you try it...these are slightly chewy..

Provided by grandma2969

Categories Dessert

Time 18m

Yield 40 cookies

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups packed dark brown sugar
3/4 cup unsalted butter, slightly softened
2/3 cup smooth peanut butter
1/4 cup white vegetable shortening
1/4 cup dark molasses (not blackstrap)
2 large eggs
1/2 cup finely chopped salted peanuts

Steps:

In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
Grease several baking sheets or use nonstick spray.
Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
Store in an airtight container for up to 10 days or freeze up to 2 months.

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