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


  1. Preheat oven to 375 degrees
  2. Using stand mixer, cream butter, peanut butter and brown sugar until fluffy
  3. Add molasses and egg – mix well to fully incorporate
  4. In medium bowl, sift flour, soda, ginger, cloves and salt together.
  5. Add dry ingredients to the wet ingredients, mixing just until fully blended
  6. 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.
  7. 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.