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Peanutbutter Molasses Cookies - Recipe


By Foy Update (Visit website)



Which is better the blue plate or the yellow plate?  I could't decide so I put up both!
It doesn't matter what color plate you eat these cookies on, they are delicious! I love a good peanut butter cookie. I was browsing foodgawker while hungry - never a good idea - and saw some peanut butter cookies. So I decided to make some. Now I already have the perfect peanut butter cookie recipe, but I thought I might tweak it a little by replacing the brown sugar with molasses. I thought to myself, "This will be a perfect duo! The naturally nutty flavor of molasses will compliment the peanut butter." And it does. What I didn't expect is the darker, very ginger snap, almost chocolate color. Isn't it pretty?


Peanut Butter Molasses Cookies

1/2 cup butter
1/2 cup organic peanut butter
1/2 cup granulated sugar
1/4 cup dark molasses
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups unbleached all purpose flour

Step 1: In a large mixing bowl beat the room temperature butter and peanut butter until smooth. If you are starting with cold butter, you can microwave it slightly until soft, but don't liquefy it. Add the granulated sugar, molasses, baking soda and baking powder. Beat till combined, scraping sides of bowl. Mix in the egg and vanilla until combined. Stir in the flour. If necessary, cover and chill dough till easy to handle.

Step 2: Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet, flatten by making a crisscross pattern with the tines of a fork. Bake in a 375 oven for 7-9 minutes or until bottoms are starting to brown. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.

Nutrition per cookie: 83 calories, 4 grams of fat, 0 grams of fiber.

I think I like the blue plate best.


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