Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.
Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.
PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies
1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling
- Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
- In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
- On low speed, gradually mix the dry ingredients into the batter until a dough forms.
- Cover and chill 1-2 hours.
- Preheat the oven to 350°.
- Scoop 1 tablespoon of dough at a time into balls.
- Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
- Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
- Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
- Repeat with remaining dough.
MOLASSES CRINKLES