Lynn's Jacked-up Peanut Butter Cookies

Lynn Socko


I usually know what's in my cuboards, or not, but these cookies came about because I didn't have enough brown sugar. Going to sub some honey failed too, when I only had a tiny amount. Sooooo, molasses....the rest is history. You need to refrigerate this dough several hours or overnight before rolling into balls.


★★★★★ 1 vote

2 dzn LARGE
15 Min
10 Min


  • 1 c
    butter, softened (not margarine)
  • 1 c
    peanut butter, crunchy
  • 1 c
    white sugar
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    honey & molasses (1/4 together, not each)
  • 2
  • 2 1/2 c
    flour, sifted
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 8 oz
    bag of heath'smilk chocolate english toffee bits

How to Make Lynn's Jacked-up Peanut Butter Cookies


  1. Mix together, butter, peanut butter, sugars, honey & molasses, eggs, & vanilla.
  2. Add in flour, baking soda, & baking powder. Mix till well incorporated.
  3. Refregerate for a few hours or overnight before rolling into balls.
  4. Roll into balls (I use a small ice cream scoup). Place English Toffee bits into a medium size bowl or pie plate. Place each ball in the English Toffee bits, using a flat bottom glass, dip bottom of glass into granulated sugar, then press cookies flat.
  5. Place on baking sheet sprayed with non-stick spray 2-3 inches apart.
  6. Bake 375* for 8-10 min. Time may vary depending on the size of cookie & each individual oven.
  7. NOTE: You may need to re-refrigerate dough from time to time before making balls if dough becomes too soft.

Printable Recipe Card

About Lynn's Jacked-up Peanut Butter Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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