In case you missed the first three posts (Quick and Easy Spicy Pumpkin Butter, Pumpkin Pecan Streusal Bars, and Old-Fashioned Molasses Candy), it’s Molasses Marathon here on the blog. This is recipe #4.

If you’re thinking that the coloring looks kind of funny in these photos, you’re right! I had been taking pictures inside the house and had my white balance set for fluorescent lights. Then I went outside and forgot to change it back. By the time I realized what had happened, all the cookies were gone =(.  But they were so tasty, I wanted to blog about them anyway!

I had challenged myself to make something with molasses every day and then Mom furthered the challenge by suggesting that I bake something with peanut butter and molasses. At first I was skeptical of how the flavors would go together, but then I thought about Mary Jane candies. They aren’t really that popular anymore, but they are a peanut butter and molasses taffy-type candy…and they’re pretty amazing! But don’t google Mary Jane cookies or you’ll get all kinds of recipes for how to bake with illegal substances – just warning you. These cookies really do taste like Mary Jane candies – peanut buttery with a slight molasses taste. They may not have any illegal substances in them, but they are still addictive! 😉 I bet you’ll eat more than one. Enjoy!

Mary Jane Peanut Butter and Molasses Cookies
2 1/2 cups all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups packed light brown sugar
3/4 cup butter, slightly softened
2/3 cup smooth peanut butter
1/4 cup vegetable shortening
6 tbsp molasses
2 large eggs
1/2 cup finely chopped salted peanuts

1. In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
2. In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy — about 2 minutes. Add the eggs, and beat until very well blended and smooth.
3. Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up.
4.Preheat the oven to 375 degrees. Grease several baking sheets with nonstick spray or line with parchment paper.
5. Portion dough using a #60 scoop onto the baking sheets. Sprinkle with chopped peanuts.
6. Bake the cookies for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers.
7. Transfer the sheets to a wire rack and let stand until the cookies firm up slightly, 1-2 minutes. With a spatula, remove cookies to wire racks to cool completely.
*adapted from

Categories: Cookies, Molasses

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