I made cookies (again!) and this time I used my awesome Ginger Cookie recipe as a base for a cool twist on the classic peanut butter cookie. And OMG it was soooo good! Tai and I both meant to bring cookies into work. But we didn’t. We just ate them…all of them. And we don’t regret it.
These have the best chewy consistency of a soft molasses cookie but that oh so amazing taste of a peanut butter cookie. Dear Girl Scouts of the USA, if you need a new cookie recipe, I’d be willing to negotiate. They are almost as good as Samoas.
I think it’s official that cookies are my go to treat. but I need inspiration! If YOU have any suggestions or challenges, please let me know! I love to bake and love to surprise!
Peanutbutter Molasses Cookies
Bring on the milk for these Peanutbutter Molasses Cookies!
- 4½ cups of flour
- 2 tsp baking soda
- ½ tsp salt
- 1 1/4 cup Peanut Butter
- 1/4 cup shortening
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 1 cup sugar for rolling
- Preheat oven to 350.
- Stir together flour, baking soda and salt. Set aside.
- In a large bowl combine shortening, peanut butter and sugar with an electric mixer.
- Beat in eggs and molasses.
- In small batches, beat in flour mixture until just combined.
- Roll dough into balls (I used a ¼ cup scoop).
- Roll balls in sugar and put on an ungreased baking sheet. Press down with a fork to get the crossed marks on the tops.
- Bake at 350 for 15 minutes, or until bottom is golden (they will puff up and be soft when pulled from the oven. Let cool on the baking sheet for a few minutes before transferring to a rack). Let cool and enjoy!