Cookies are a favorite no matter what day of the week or what the event is!
There is a little salad/soup place in the skyway downtown near my office. I started going there for salads about two years ago when I decided I really needed to monitor my food intake and make an honest attempt at losing weight. The salads were great, inexpensive and they had a side of celery/carrot sticks that I enjoyed chomping on. I discovered another gem that they offered, that of a chewy peanut butter cookie that had a molasses look and taste. I know … hard to lose weight if you are eating cookies. I did some self-talk and decided just not to eat them every day. I mean … these cookies are that good.
Last week I wondered onto the internet looking for a recipe that appealed to my senses for chewy and with a peanut butter/molasses taste to it. I found this recipe and found that they really came very close to what I was looking for. I’ll add some adjustments for you to consider based upon this first batch that I made. Give them a try and let me know what you think.
- 1 cup brown sugar-firmly packed
- 1/2 cup Creamy peanut butter
- 1/4 cup butter-softened
- 1/4 cup molasses (recommend increasing it to 1/3 cup)
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp ground ginger (recommend 1 tsp)
- 1/2 tsp ground cloves (recommend 1 tsp)
- 1/2 tsp salt
- 1/3 cup granulated sugar for rolling
- Preheat oven to 375 degrees
- Using stand mixer, cream butter, peanut butter and brown sugar until fluffy
- Add molasses and egg – mix well to fully incorporate
- In medium bowl, sift flour, soda, ginger, cloves and salt together.
- Add dry ingredients to the wet ingredients, mixing just until fully blended
- Prepare baking sheets with parchment paper. Shape a generous tablespoon of dough into a ball. Roll in granulated sugar to fully cover. Place cookies 2 inches apart. Use the bottom of a glass to slightly flatten the ball.
- Bake 10-11 minutes, or just until set. Transfer to a wire rack to fully cool.
These cookies store well and can be frozen for later use.