Cookies are the fastest comfort food—mix, scoop, bake, and then devour. This recipe began as a favor for my dad: he wanted a tried-and-true peanut butter and molasses cookie. Finding none that matched what he wanted, I created my own and tested it thoroughly. After all, this is for my dad—I wasn’t about to serve anything lackluster.
I combined his favorite flavors into a single cookie: peanut butter, molasses, and ginger. He specifically requested they be “not cakey.” His words were, “Crispy and chewy are fine, but if I want cake, I’ll eat cake.” Message received.
Adding peanut oil helps the cookies spread and keeps them from becoming cakey. It also encourages the edges to crisp up. Fresh from the oven these cookies are domed, puffy and soft, which is why I sometimes call them “The Incredible Morphing Cookies.”
As the cookies cool on a rack they settle and firm up. Once fully cooled they are crisp, and if left in a cookie jar overnight they develop crisp edges with a chewy center. Every stage offers a different and delicious texture—try a few at each stage for the full experience.
Peanut Butter Molasses Ginger Chews
Rebecca Lindamood
Ingredients
- 2 cups brown sugar packed
- 1 cup smooth peanut butter
- 1/2 cup butter softened
- 2/3 cup molasses
- 1/2 cup peanut oil or vegetable or canola oil
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups white whole wheat flour
- 4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon salt
- Extra granulated sugar for rolling the cookie dough balls
Instructions
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Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
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In a mixer bowl or large mixing bowl, cream together the brown sugar, peanut butter, softened butter, oil, molasses, and eggs until smooth and well combined.
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Sift together both flours, baking soda, ground ginger, and salt. Add the dry mixture to the peanut butter mixture and stir or beat on low until evenly incorporated.
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Use a small cookie scoop or a teaspoon to portion the dough (about 2 teaspoons of dough per cookie). Roll each portion into a ball, then roll the balls in extra granulated sugar to coat.
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Arrange the sugar-coated dough balls on the prepared sheets in 5 rows of 4, leaving at least 2 inches between cookies. Use additional sheets if needed.
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Bake for 8–10 minutes, until the centers are set and the edges are firm and light golden.
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Let the cookies cool on the pans for 2 minutes, then transfer to a cooling rack. Store at room temperature in an airtight container.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients and amounts you use if you need precise values.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily if you share your cookies so I can see them!