You’ll be surprised how great the combination of peanut butter and molasses is! If you are a peanut butter fan AND you love Christmas, these cookies are what you want all-year-long. Jump to Recipe
Over the years, I have become a peanut butter in baking fan: Yes, I have to admit, the first time I put a spoon of peanut butter in my mouth, I was really disappointed. Like really. Not bad, not good…just okay. After all I had heard about how amazing it was, this was kinda tough. But maybe I chose my peanut butter jar wrong.
And I think I certainly chose it wrong. Because about two years ago, I started baking with peanut butter and oh my, my opinion on peanut butter totally changed! It was almost heaven. I found my cookies had a wonderful taste, cakes even better and so I baked a looot of different peanut butter cookies since then, trying different variations and flavor combinations.
And I loved all of them.
Among these variations, I recently tried peanut butter and molasses: a daily flavor and a flavor that feels like Christmas is all around and bring the happy time together. Well, these fudgy cookies are not a bit disappointing 🙂
Peanut butter and molasses give an amazing texture to these cookies: cracks on the outside, fudge on the inside, they’re just divine! The flavors just work so well together, none of them bite the other. Maybe you know this feeling, when you fell that you could have just leave out something because you just can’t taste it? That is not the case here.You can definitely taste both flavors and appreciate them as a whole. These cookies are really a great way to gave a change to your classic peanut butter cookies recipe.
This recipe is for five cookies so you can eat them all at once, keep one or two for later, or share them with anyone, you call! Just keep in mind there are just 96 calories each, so…you can obviously eat them all.
Peanut Butter and Molasses Cookies
These cookies are full of daily and Christmassy flavors. What's more? Well, one cookie is only 96 calories.
- 40 g flour 1/3 cup
- ½ baking powder
- ½ Cinnamon
- ¼ Ginger
- ¼ Ground cloves
- 22 g peanut butter 1 tbsp + 1 tsp
- 15 g unsalted butter -room temperature- 1 tbsp
- 33 g brown sugar 2 tbsp + 1 tsp
- ¾ of one egg
- 15 g molasses 1 tbsp
Preheat oven to 325F. Line one cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, cinnamon, ginger, and cloves.
In another bowl with a hand-mixer fitted with the paddle attachment, mix the room temp butter and the peanut butter until just combined. Add the brown sugar and mix until well combined.
Beat in the ¾ egg then beat in the molasses.
Gradually beat in the flour mixture until combined (if it seems crumbly, add the rest of the egg until it forms a dough).
You can put the dough in the fridge for 30 min; it will help the dough not to spread too much and you’ll still have cookies with a nice top.
Using a cookie scoop or by hand, roll the dough into 20 g balls then place on the baking sheets about 1 inch apart. Bake 10 minutes or until edges are firm and tops crack a bit. Let cool 5 minutes on the tray and watch them having cracks while the centre is extra fudgy.
*Leftovers can be kept 4 days in a container at room temperature and one week in the fridge.
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