Old Fashioned Peanut Butter cookies

Linda Mericle


I found this recipe in a Sur la Table book by Cindy Mushet. I just added the molasses because I like the extra flavor it gives it. Peanut butter cookies is a love/hate thing and I happen to love them. I hope you do too. This is my go-to recipe for them. You can make them into round balls, poke a hole in the with the end of a wooden spoon and fill with a teaspoon of jam before baking too and you will have thumbprint jam cookies!
Another touch is to roll the balls of dough in finely chopped peanuts before baking.

pinch tips: How to Melt and Soften Butter




makes about 30 cookies


15 Min


10 Min




1/2 c
butter-1 cube
1/2 c
packed brown sugar
1/2 c
white sugar, plus extra in a bowl for topping
1 tsp
3/4 c
crunchy peanut butter
1 Tbsp
1 3/4 c
all-purpose flour
1/2 tsp
baking soda
1/4 tsp

Directions Step-By-Step

Preheat the ovento350 degrees.Line baking sheets with parchment paper.
In a standing mixer, or hand mixer, beat the butter and sugars about 2 minutes, until fluffy. Add the egg and beat well, then the vanilla, the peanut butter and the molasses, beating well after each.
In another bowl whisk your dry ingredients together and add these to the butter mixture all at once and beat at a low speed until just mixed.Scrape down and make sure there are no patches of unmixed flour or butter.
Spoon out walnut size balls of dough onto the baking sheet. Using a fork and a bowl of white sugar, press the fork flat onto the cookie,dipping in sugar with each press. First going in one direction, then the other. Usually only 2 or 3 presses. These do not spread much so do not have to be spaced far apart.Bake for 9-10 minutes until golden brown around the edges.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom