MARY JANE'S PEANUT BUTTER MOLASSES COOKIES
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
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.
PEANUT BUTTER AND MOLASSES COOKIES
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
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 BUTTER MOLASSES COOKIES
These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste.
Provided by Susan Kaman
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- 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.
- 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.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 13.2 g, Cholesterol 8.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 67.7 mg, Sugar 9 g
PEANUT BUTTER-MOLASSES COOKIES
Steps:
- Heat oven to 350ºF. Cream butter, peanut butter and molasses until light. Beat in egg. In separate bowl, mix flour with remaining ingredients. Gradually combine this into butter mixture. Drop by rounded spoonfuls onto baking sheet. Flatten tops with fork tines. Bake 8 minutes. Remove and cool.
MOLASSES PEANUT BUTTER COOKIES
Make and share this Molasses Peanut Butter Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 42 cookies
Number Of Ingredients 11
Steps:
- Cream shortening and peanut butter. Add sugar gradually. Blend in Fancy Molasses, vanilla , beaten egg and milk. Stir in sifted dry ingredients. Drop onto greased cookie sheet and press down with the bottom of a glass covered with a damp cloth. Bake at 375F for 10 minutes.
Nutrition Facts : Calories 84.1, Fat 4.2, SaturatedFat 1, Cholesterol 5.1, Sodium 137, Carbohydrate 10.5, Fiber 0.3, Sugar 4.9, Protein 1.5
JUMBO MOLASSES COOKIES
"These gigantic molasses cookies remind me of the ones my grandmother used to make," remembers Joan Stull of Titusville, Florida. At nearly 4 inches across, they're nicely spiced, delightfully chewy and bound to be noticed!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.
Nutrition Facts : Calories 315 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 306mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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PEANUT BUTTER MOLASSES COOKIES - LOVELY LITTLE KITCHEN
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3.8/5 (4)Calories 201 per servingTotal Time 2 hrs
- 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.
- 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).
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