Peanut Molasses Cookies
Indulge in the sweet and nutty delight of Peanut Molasses Cookies, a mouthwatering twist on classic peanut butter treats. These soft, chewy cookies combine the robust flavor of molasses with the creamy richness of peanut butter and the satisfying crunch of chopped peanuts. Balanced with warm brown sugar and a hint of vanilla, each bite is packed with homestyle comfort and just the right amount of sweetness. With a quick prep time of just 15 minutes and an irresistible crisscross pattern on top, these cookies are perfect for holiday baking, after-school snacks, or casual teatime indulgence. Masterfully simple and packed with texture, they’re sure to become a new family favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Peanut butter
- 0.5 cup Chopped peanuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and brown sugar together until light and fluffy, approximately 2-3 minutes.
Add the molasses, egg, vanilla extract, and peanut butter to the butter-sugar mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Fold in the chopped peanuts using a spatula to ensure an even distribution throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Gently press each dough ball down slightly with the back of a fork, creating a crisscross pattern on the top of each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 222.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 495 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
