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Peanut Butter Molasses Ginger Chews | www.foodiewithfamily.com

Peanut Butter Molasses Ginger Chews

Rebecca Lindamood
These crisp-yet-chewy cookies are full of good stuff: peanut butter, molasses, white whole wheat flour, ginger, butter and more. They are simple, fast and taste like Mary Jane candies!


  • 2 cups brown sugar packed
  • 1 cup smooth peanut butter
  • 1/2 cup butter softened
  • 2/3 cup molasses
  • 1/2 cup peanut oil or vegetable or canola oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups white whole wheat flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • Extra granulated sugar for rolling the cookie dough balls


  • Preheat oven to 375°F. Line 4 cookie sheets with parchment paper or silpat.
  • Cream together the sugar, peanut butter, butter, oil, molasses and eggs in the bowl of a stand mixer or in a large mixing bowl until smooth.
  • Sift the flours, baking soda, ginger and salt together then add to the peanut butter mixture. Beat on low or stir in the flour until it is well mixed and even.
  • Use a small cookie scoop or a teaspoon to scoop the cookie dough into mounds that are about 2 teaspoons worth of dough. Roll the dough into balls and roll the balls in the extra sugar to coat completely.
  • Place the sugar coated cookie dough balls in 5 rows of 4 (using an extra cookie sheet if necessary to make sure you have at least 2 inches between each cookie dough ball.)
  • Bake for 8-10 minutes, or until the cookies are set in the center and firm at the edges.
  • Let the cookies cool on the pans for 2 minutes then transfer to a cooling rack. Store at room temperature in a cookie jar or other airtight container.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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