Texture matters as much as flavor when it comes to cookies. I love a cookie that’s thick and tender in the middle with a crisp, sugary exterior. These Peanut Butter Molasses Cookies combine two of my favorite profiles—think old-fashioned ginger snap chewiness paired with the gentle richness of peanut butter. The result is a cookie that’s soft and chewy inside, slightly crackled on top, and just sweet enough to be a holiday staple or an everyday treat.
The peanut butter in this recipe doesn’t overpower; it rounds out the tang of the molasses and softens the spice notes. Whether you lean toward the warm spice of cloves and cinnamon or the nutty depth of peanut butter, these cookies strike a pleasant balance. They’re a great option if you want something a little different for a holiday cookie tray or a cozy afternoon treat with coffee or milk.
I tried both coarse sparkling sugar and regular granulated sugar on these cookies. The coarse sugar looked beautiful and gave a pretty sparkle, while the granulated sugar provided a slightly cleaner bite that we preferred for flavor. Either option works; use what you have and what you like visually. If you plan to give these as gifts, the sparkling sugar adds a festive finish.
This recipe was a fun new addition to the seasonal rotation and one I’ll make again. It’s also easy to modify: reduce the scoop size to make smaller cookies, swap in a different nut butter for variation, or add chocolate chips if you want extra sweetness. Below you’ll find the recipe, ingredient list, instructions, and helpful tips to get the best texture.
Peanut Butter Molasses Cookies
These Peanut Butter Molasses Cookies are thick, soft, and chewy in the center with a crisp, crackled sugary exterior. They’re ideal for holiday tins, cookie swaps, or whenever you want a cookie that’s substantial yet tender.
- Author: Julie
- Prep Time: 1 hour (including chilling)
- Cook Time: 1 hour (across batches)
- Total Time: 2 hours
- Yield: 18 cookies (about 2 tbsp dough per cookie)
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/3 cup molasses
- 1/3 cup creamy peanut butter
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- Additional sugar (sparkling or granulated) for rolling or sprinkling
Instructions
- In a large stand mixer (or with a hand mixer), cream the butter and sugar together until light and fluffy. Add the egg, molasses, and creamy peanut butter and mix on medium speed until fully combined.
- In a separate bowl, whisk together the all-purpose flour, ground cloves, ground cinnamon, and baking soda.
- On low speed, gradually add the dry ingredients to the wet mixture until a cohesive dough forms. Cover the bowl and chill the dough for 1–2 hours to firm it up.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls of about 2 tablespoons each (smaller if you prefer). Roll each ball in granulated sugar or sprinkle coarse sparkling sugar on top, then place 6–8 cookies per sheet on the prepared baking sheets, leaving space between them.
- Bake for 11–14 minutes. The tops should be crackled and the centers still slightly soft. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Notes
*These are large cookies by default. To make smaller cookies, use less dough and reduce the baking time by a couple of minutes—start checking at 8–10 minutes depending on size.
Baking Tips & Variations
For chewier cookies, slightly underbake and let them finish on the hot baking sheet before moving to a rack. If you prefer a deeper peanut butter flavor, use natural or slightly more robust peanut butter, but reduce added salt elsewhere if your peanut butter is salted. You can swap creamy peanut butter for a crunchy variety for texture, or add 1/2 cup chocolate chips for a sweeter twist. If your dough is too sticky to handle, chill it longer or lightly flour your hands when scooping.
Using coarse sparkling sugar creates an elegant, sparkly finish that’s perfect for gifting. Granulated sugar gives a subtler appearance and a slightly cleaner taste. Both yield lovely results—choose based on presentation and preference.
Serving & Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months—layer with parchment to prevent sticking. You can also freeze scooped dough balls on a tray, then transfer to a freezer bag; bake from frozen, adding a minute or two to the baking time.
Nutrition
- Serving Size: 1 Cookie
- Calories: 201
- Sugar: 17g
- Sodium: 210mg
- Fat: 7.9g
- Saturated Fat: 3.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 0.8g
- Protein: 3.1g
- Cholesterol: 24mg