Chewy Maple Molasses Peanut Butter Cookies
Chewy Maple Molasses Peanut Butter Cookies
These are the type of cookie that soothe you the instant you take that first bite. I got my love of molasses from my dad and late paternal grandma. They’ve been found in the kitchen pantry taking chugs from the molasses bottle to cure that sweet tooth. I’m the first to admit I’ve done it too and it definitely does the trick! Just adding one tablespoon to these cookies brings a lovely warm flavor and turns them from your average peanut butter cookie into a cozy holiday treat.The holidays can bring up a mixture of emotions for different people. For me, the holiday season has always brought joyful, warm, cozy memories. When I struggled with my eating disorder, however, they were very stressful because I didn’t know how I would “manage” my sweet tooth. Through recovery, I learned that I should be grateful I have a sweet tooth because it means I always have a part of my grandma with me! Instead of fighting my body and soul for what they want, I enjoy remembering my grandma as I cook up sweets with my family in the kitchen. Instead of overthinking or becoming anxious about treats, the holidays should be a time where you make memories with family. I encourage everyone to turn off the overthinking or food rules and turn on the memory making and laughter.I really hope y’all enjoy this recipe!
Ingrédients
- 1/2 cup JIF or other “regular” creamy peanut butter
- 1/4 cup unsalted butter room temperature
- 1/4 cup maple syrup Log Cabin
- 1 tbsp molasses Grandma's brand
- 1/2 cup unbleached all-purpose flour
- 1/8 tsp baking soda
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat together the room temperature butter, peanut butter, maple syrup, and molasses.
- Sift in the flour and baking soda and mix until just combined.
- Scoop even scoops onto baking sheet (should get 12 cookies).
- Bake for 10-11 minutes. Immediately upon taking out of oven, flatten the top of the cookies with clean hands to make them in a puck shape.
- Let cool for at least 30 minutes for the perfect texture.