These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.

  • Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.

Nutrition Facts

76.6 calories; protein 1.1g 2% DV; carbohydrates 13.2g 4% DV; fat 2.4g 4% DV; cholesterol 8.6mg 3% DV; sodium 67.7mg 3% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2009
I used 1/2 cup honey instead of the sugar and 1/2 cup molasses instead of 1/4 each of honey and molasses. I also used 1/2 cup wheat flour for part of the flour. I didn't have all the spices so I used 1 tablespoon cinnamon (I like to taste my spice). I also used margarine instead of butter. I'm at high altitude and these came out very thin and flexible or if I cooked them longer crispy. I hardly tasted the peanut butter. I think these are a great tasting spice cookie. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/21/2002
I didn't really care for the peanut butter and spice together. Kind of wierd. Read More
(6)
27 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
12/21/2002
I didn't really care for the peanut butter and spice together. Kind of wierd. Read More
(6)
Rating: 5 stars
03/27/2009
I used 1/2 cup honey instead of the sugar and 1/2 cup molasses instead of 1/4 each of honey and molasses. I also used 1/2 cup wheat flour for part of the flour. I didn't have all the spices so I used 1 tablespoon cinnamon (I like to taste my spice). I also used margarine instead of butter. I'm at high altitude and these came out very thin and flexible or if I cooked them longer crispy. I hardly tasted the peanut butter. I think these are a great tasting spice cookie. Read More
(6)
Rating: 4 stars
11/05/2008
We didn't add the ginger which was probably a good thing. They're good cookies but are more molasses cookies than peanut butter cookies. Read More
(5)
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Rating: 5 stars
02/05/2014
Double the flour and these cookies are fantastic. Oh and don't call them Peanut Butter cookies either. Got an earful from my PB cookie-loving kid. They taste more like gingersnaps. Read More
(2)
Rating: 4 stars
01/03/2014
Do not overcook!! Read More
(2)
Rating: 5 stars
09/19/2014
Very strange combo on paper but amazing flavour and perfect with milk Read More
(2)
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Rating: 5 stars
03/25/2015
My ten year old wanted to make cookies so we tried this. Although he added the 2nd 1/2 cup of sugar to the batter instead of rolling the dough in it they were delicious and not too sweet in spite of it. Will make again. Read More
(1)
Rating: 5 stars
02/06/2013
I really enjoyed making these cookies they have a mild nutty taste with just the right amount of cinnamon nutmeg and ground ginger. Chewiness and crispiness are balance perfectly. I love this recipe. Thank you! Read More
(1)
Rating: 5 stars
08/27/2015
Added 1/4 cup cornmeal as I'm always in the quest for a crunchier cookie living in humid Hawaii. Also added some fresh ground black pepper coarsely chopped roasted almonds and raisins. Rolled them in turbinado sugar and oh my they are great! Read More
(1)