Soft on the inside, slightly crisp on the outside, these nutty small batch Peanut Butter Molasses Cookies bring the flavors of the season to your holiday cookie tray.
When you think of Christmas cookies, what ingredients come to mind? I don’t know about you, but I can’t bake through the holidays without opening a jar (or two) of molasses; after all, it’s one of the main ingredients in gingerbread and molasses cookies.
For the past several years I’ve made chocolate gingersnap cookies to bring into work. This year, I wanted to go sans chocolate with small batch Peanut Butter Molasses Cookies. These soft nutty cookies with a slightly crisp exterior will spice up the holiday without needing any chocolate (says this chocoholic).
Every Christmas, I bake cookies for everyone, whether it’s exchanging with friends via snail mail, bringing them into work to share, or making them for
These spiced peanut butter cookies went to my coworkers, who gobbled them up within a day or two. One guy was hesitant because they had molasses, but one bite and he was a believer.
I have so much fun doing cookie exchanges, from selecting and baking the cookies to packaging and seeing people’s reactions. You can go very basic with clear plastic treat bags and some ribbon to decorated paper boxes and Christmas tins. Pretty much any retail store that sells Christmas decorations have some sort of packaging to help you out.
Hosting a Christmas party? Check out my tips on how to make the best Christmas cookie tray. You can include these peanut butter molasses cookies for a spiced non-chocolate treat.
Peanut Butter Molasses Cookies
Soft on the inside, slightly crisp on the outside, these nutty small batch Peanut Butter Molasses Cookies bring the flavors of the season to your holiday cookie tray.
Ingredients
- 1 cup + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 2 tablespoons unsalted butter, softened
- 1 egg yolk
- 2 tablespoons molasses
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325F. Line one cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In another large bowl, beat together the brown sugar, peanut butter, and butter until light and creamy, about 2-3 minutes.
- Beat in the egg yolk then beat in the molasses and vanilla.
- Gradually beat in the flour mixture until combined (if it seems crumbly, keep beating another minute or two until it forms a dough).
- Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls then place on the baking sheets about 2 inches apart. Bake 10-12 minutes or until edges are firm and tops crack a bit. Let cool 5 minutes on the tray before transferring to a cooling rack.
Renee says
I love peanut butter cookies. I’ve not made them with molasses…yet. This is on my to-bake list for sure.
Carla says
The molasses adds another dimension to the peanut butter and gives them a great texture. You’ll be happy once you try it ;)
Jen @ Savory Simple says
I love the sound of these! Gorgeous photos.
Carla says
Thanks Jen!
Jennie @themessybakerblog says
Love your cookies, Carla! Great job with the post, and your photos are gorgeous. I love the white background. Have a great Thanksgiving!
Carla says
Thanks! White is always hard for me because it can turn out to be grey in the back. I’m pretty happy with how these turn out :)
Stephanie @ Girl Versus Dough says
These cookies sound DELICIOUS. The photos are stunning, too!
Carla says
Thanks Stephanie!
Liz says
Love anything with molasses. Nice recipe. Thank you.
Carla says
Thanks Liz :)
Kayle (The Cooking Actress) says
WHYYYY haven’t I baked with molasses yet??! WHY?! These cookies=sooo good!
Carla says
Um you need to get on that asap! Pair it with your brown butter or something ;)
Susan says
I wouldn’t have thought of putting molasses in peanut butter cookies but why not, it’s just like using dark brown sugar. They look great!
Carla says
Exactly my thinking. Just another way to amp up peanut butter cookies.
Erin @ The Spiffy Cookie says
Oh wow I haven’t seen a flavor blend for molasses cookies yet. Obviously peanut butter is a great place to start!
Carla says
Yes, start with the peanut butter ;)
Alex says
The cookies look gorgeous! I also love baking cookies and giving them at special occasions.
Carla says
Thanks Alex!
Nancy @ gottagetbaked says
I would never have thought of putting molasses and peanut butter together, Carla. There’s a carton of molasses that’s been sitting in my cupboard for months, sadly staring at me each time I open the cupboard door, wondering why I’m not baking with it. Time for that to change! Also, I hate all the people you know because they get cookies from you as gifts. I’m a horrible jealous person ;)
Carla says
I think you need to come work with me. We do have a legal department ;)
Laura Dembowski says
Love the pb molasses combo. It’s like two cookies in one :)
Carla says
Can’t beat that! Thanks Laura.
Eileen says
I want to add a chocolate in the center. Will it melt?
Carla says
I’ve never made these cookies with a chocolate center before. I have made other cookies with candy in the middle (https://www.chocolatemoosey.com/2014/04/03/creme-egg-stuffed-chocolate-chip-cookies/ and https://www.chocolatemoosey.com/2012/12/09/double-peanut-butter-surprise-cookies-and-tips-for-mailing-cookies-sundaysupper/), which didn’t melt. However, I can’t guarantee results with this recipe. I say try it with 1 cookie and bake it. If it works, great! Come back and let me know :) If not, at least you can bake the rest of the cookies as directed.
msmt says
can you just use a whole egg instead of just the yolk?
Carla says
I tested it with a whole egg and it’ll change the texture greatly because of the extra liquid. If you really want to use a whole egg, double the rest of the ingredients to balance it properly.