Peanut Molasses Cookies Recipes

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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

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 BUTTER MOLASSES COOKIES



Peanut Butter Molasses Cookies image

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

¼ cup butter, softened
¼ cup peanut butter
½ cup white sugar
¼ cup honey
¼ cup unsulfured molasses
1 egg
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup white sugar

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

GIANT MOLASSES COOKIES



Giant Molasses Cookies image

My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/2 cup molasses
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped pecans
3/4 cup coarse sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 219mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

SOFT AND CHEWY MOLASSES COOKIES



Soft and Chewy Molasses Cookies image

These cookies are delicious served warm right from the oven! I usually make them around Christmastime or on cold snowy days here in the Midwest.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 9

1 cup plus 3 tablespoons butter, softened
1-1/4 cups sugar, divided
1/4 cup molasses
1 large egg
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves

Steps:

  • In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended. , Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set.

Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

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

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

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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