Monday, June 23, 2014

Peanut Butter Melts

We don't have any grandchildren so I borrowed a couple of kids from my cousin.  Her two middle children, girls, said they wanted to come learn to knit.  We had an enjoyable (by me and I hope them) afternoon.  I have not been baking recently, so I HAD to make some cookies.  You must feed guests and children guests should be served cookies.  Right?


I decided to make some peanut butter cookies and then remembered that Joanne Fluke, my go to "mystery with recipes" novelist, had some peanut butter cookie recipes.  I couldn't remember which books they were in, so I searched the Web and found a list of recipes paired with the book where they reside.  This one was in the Blueberry Muffin Murder.


Peanut Butter Melts

1 cup melted butter (2 sticks)
2 cups sugar
2 teaspoons vanilla
2 Tablespoons molasses (1/8 cup)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter, I used chunky
2 eggs, slightly beaten
2 1/2 cups flour

1/2 to 1 cup sugar for rolling, optional


Heat the oven to 375°.

Melt the butter in the microwave.   (I cover the bowl with a paper towel to keep it from spitting all over the microwave.  Then I used the paper towel to wipe the mouth of the molasses before returning it to the pantry.) 


Pour the melted butter into a large mixing bowl (I used a Kitchen Aid mixer, but you can do it by hand.) where you have placed the sugar, vanilla, and molasses. 


Beat until mixed thoroughly.  Add the baking soda, baking powder and salt.  Mix some more.


Before you measure out the peanut butter, spray the inside of a 1 cup measure with Pam.  Look how easy it comes out! 


This is a  hint from Ms. Fluke.


Mix the peanut butter in with the rest of the batter.  Place the eggs in a small bowl and mix with a fork.  Add the eggs to the bowl, mix and then add the flour to the bowl.  Mix.


I use Silpat liners for cookie sheets.  Nothing sticks to them and they are reusable.  You may use parchment paper or just grease the cookie sheets.  Form the dough into walnut sized balls.  I used the smallest cookie scoop.


The next step is optional. I placed about 1/2 cup sugar in a small bowl and rolled the balls in it for a sugary crunch on the outside of the cookies.  I ended up adding a bit more as I went along.  It is not necessary, but a nice addition. 


Place the dough balls on the prepared cookie sheet and partly flatten the cookies with a fork.  Then press it again in a crisscross pattern.  If the fork sticks, you can dip it in a small dish of sugar or the bowl in which you are rolling the cookies.

Bake for 8 to 10 minutes, or until the edges are just starting to turn brown.  Cool on the cookie sheet for 2 minutes and transfer to a wire rack to finish cooling.


Enjoy with a nice, cold glass of milk.  Especially if you have some sweet children visiting.

We are expecting guests this weekend for the B&B, so I froze all but  a couple of dozen for making freshly baked cookies for our guests.


And, you know, maybe for Lee.  I am above eating cookies and other baked goods.

HA!   You didn't buy that, right?


  1. Nope, didn't buy that last comment in the least, Rebecca. After all, you DO need to taste test the cookies, not that Lee would not do so for you, but you know...the chef should be the final "judge."

  2. Nope. By the way. Here is a blog you might like;
    Every Thursday, she hosts a Blog Hop. On Thursdays, you post pictures from your kitchen throughout the week, what you cooked, etc. I joined in today.