Peanut Butter Cookies
Standard
Upgraded
Elevated
These peanut butter cookies are extra soft and chewy, with a slightly more complex flavor profile thanks to the addition of molasses and a touch of cinnamon.
1 3/4 cups
All-Purpose Flour
1 tsp
Baking Soda
1/2 tsp
Salt
1/4 tsp
Ground Cinnamon
1 cup
Peanut Butter - creamy
See all 10 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
These peanut butter cookies are extra soft and chewy, with a slightly more complex flavor profile thanks to the addition of molasses and a touch of cinnamon.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together Peanut Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in Molasses, Egg, and Vanilla Extract until well combined.
Gradually add Dry Ingredients to Wet Ingredients, mixing until just combined. Do not overmix.
Chill dough for 15 minutes.
Roll dough into 1-inch balls and place on ungreased baking sheets.
Flatten each ball with a fork in a criss-cross pattern.
Bake for 9-11 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
1 3/4 cups
224 g
All-Purpose Flour
1 tsp
5 mL
Baking Soda
1/2 tsp
2.5 mL
Salt
1/4 tsp
1.25 mL
Ground Cinnamon
1 cup
227 g
Peanut Butter - creamy
3/4 cup
150 g
Granulated Sugar
1/2 cup
113 g
Packed Dark Brown Sugar
1 tbsp
15 mL
Molasses
1
1
Large Egg
1 tsp
5 mL
Vanilla Extract
Equipment
Mixing Bowls
Whisk
Electric Mixer
Baking Sheets
Wire Rack
Fork
1 3/4 cups
224 g
All-Purpose Flour
1 tsp
5 mL
Baking Soda
1/2 tsp
2.5 mL
Salt
1/4 tsp
1.25 mL
Ground Cinnamon
1 cup
227 g
Peanut Butter - creamy
3/4 cup
150 g
Granulated Sugar
1/2 cup
113 g
Packed Dark Brown Sugar
1 tbsp
15 mL
Molasses
1
1
Large Egg
1 tsp
5 mL
Vanilla Extract
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together Peanut Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in Molasses, Egg, and Vanilla Extract until well combined.
Gradually add Dry Ingredients to Wet Ingredients, mixing until just combined. Do not overmix.
Chill dough for 15 minutes.
Roll dough into 1-inch balls and place on ungreased baking sheets.
Flatten each ball with a fork in a criss-cross pattern.
Bake for 9-11 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition per serving
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