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
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
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
PEANUT MOLASSES COOKIES
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
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
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.
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PEANUT BUTTER MOLASSES COOKIES - LOVELY LITTLE KITCHEN
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- 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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