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!