Servings: 30 serving(s)
Prep time: 10 minutes
Total time: 23 minutes
Cooking time: 13 minutes
Peanut Butter Molasses Cookies are chewy and lightly spiced for the holidays.
Sometimes everyday cookies can use a little decorating for Christmas. As with our homes, I suppose, a little festive touch can make the ordinary feel (or taste) a little special.
There are some cookies that I make every year: gingerbread cut out cookies, cornmeal biscotti and rugelach. That small list leaves room to add a few new recipes to my cookie plate each December.
Fiddly cookies are not my thing so a simple peanut butter cookie dressed up with Hershey’s Hugs was an easy choice. Plus it was fun for my kids to help. We were an assembly line: I formed the cookie dough balls then they did the crisscross press with a fork and placed the Hugs in the centre of each cookie.
These are a chewy peanut butter cookie and lightly spiced for the holidays. I used natural peanut butter and they worked out well but the original recipe called for regular peanut butter. Suit yourself.
By the way, peanut butter and molasses is an epic combination. Try it on toast.
Peanut Butter Molasses Cookie Recipe
Makes about 2 1/2 dozen cookies
Adapted from Chocolate Moosey
- 2 to 2 ¼ cups flour*
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/4 teaspoon salt
- 1/4 cup Crosby’s Fancy Molasses
- 1/4 cup butter, softened
- 1/2 cup peanut butter
- 1 cup packed brown sugar
- 1 egg
- 30 chocolate “kisses” or “hugs” (optional)**
- Preheat oven to 325F. Line cookie sheets with parchment paper.
- In a large bowl, whisk together 2 cups of the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In another large bowl, beat together the molasses, butter, peanut butter brown sugar until smooth. Beat in the egg.
- Stir in the flour mixture a cup at a time and mix until combined. (Add extra ¼ cup of flour if dough seems too soft).
- Shape the dough into 1 1/2 inch balls and place about 2 inches apart on the cookie sheets. Press with the tines of a fork in a criss-cross pattern.
- Bake 11-13 minutes or until edges are firm.**
- Transfer cookies to a cooling rack.
*Start with the 2 cups of flour and only add the extra ¼ cup if your dough is too soft.
**If you’re adding the chocolates: When there are 5 minutes left, remove the pan from the oven and quickly place the chocolates. Return pan to the oven to finish baking.
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