Chewy Molasses Chocolate Chip Cookies

I knew these cookies would be a big hit in our house. They’re a combination of my favorite cookie (Alton Brown’s The Chewy) and Hubby’s favorite cookie (Lumberjacks). As predicted, Hubby really enjoyed these cookies. I had mixed emotions about them though. As I have mentioned more than once, I really like chewy cookies.

But I’ve also come to realize that I like chewy, puffy cookies. I’m not a big fan of flat cookies. So while these cookies were in fact chewy, I wasn’t a huge fan since they were flat. They were good, but not my favorite. Then again, I’m weird about my cookies, because literally I got so many comments about how amazing they were at the party I took them to.

One Year Ago: Extra Counter and Cabinet Space in our Kitchen

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Chewy Molasses Chocolate Chip Cookies

Yield: 3 dozen


2 sticks unsalted butter
2 cups plus 2 Tbsp bread flour
1 tsp kosher salt
1 tsp baking soda
1 1/2 cups sugar
1/4 cup plus 1 tsp dark molasses, not blackstrap
1 egg
1 egg yolk
1 1/2 tsp vanilla
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking


Heat oven to 350 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.

Pour the melted butter in the mixer’s work bowl. Add the sugar mixture. Cream the butter and sugar on medium speed for about 3 minutes.

Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt. It really brings out the chocolate flavor.

Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Recipe from Joy The Baker

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18 Responses to “Chocolate Peanut Butter Cupcakes”

  1. #
    Colleen — July 16, 2009 at 4:22 pm

    These look amazing! I love that you added even more peanut butter flavor too!

  2. #
    Amy Kingman — July 16, 2009 at 4:54 pm

    Mmmmmm! These look incredible!! AH! My weakness!!!!

  3. #
    Memória — July 16, 2009 at 4:57 pm

    Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!

  4. #
    Jen — July 16, 2009 at 5:04 pm

    You could definitely use any chocolate cupcake recipe that you want!

  5. #
    Stephanie Wagner — July 16, 2009 at 7:30 pm

    These look awesome! I bet they’re really rich!

  6. #
    oneordinaryday — July 16, 2009 at 8:05 pm

    Holy. Cow.
    These look sooo darn good!

  7. #
    Jill — July 17, 2009 at 3:51 am

    I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!

  8. #
    Kerstin — July 17, 2009 at 3:54 am

    Wow, these look beyond incredible! I’m completely impressed 🙂

  9. #
    Jennifer — July 17, 2009 at 10:32 am

    peanut butter cups…one of my favorites!! What an awesome cupcake!!!

  10. #
    Laura — July 17, 2009 at 1:50 pm

    Oh. My. God. I think my DH is packing his bags to leave me as we speak!

    These look soooo good. I bet it’s all you can do to eat one they are so rich!

  11. #
    Erin — July 18, 2009 at 11:28 pm

    These look delicious! Chocolate and peanut butter is the most fabulous combination!

  12. #
    Scott W. — July 23, 2009 at 12:35 am

    Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!

  13. #
    Jen — July 23, 2009 at 12:38 am

    haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…

  14. #
    Ingrid — July 26, 2009 at 1:13 am

    The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!

    Btw, your salmon and the “sauce” looked really good too!

  15. #
    Mermaid Sweets — July 27, 2009 at 5:09 am

    Thanks so much for the link back, your cuppies look amazing.

  16. #
    comfycook — February 24, 2010 at 2:12 pm

    I just discovered these and can’t wait to make them. Love chocolate and peanut butter.

  17. #
    LauraC — May 4, 2010 at 8:13 pm

    I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

    Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

  18. #
    Jan — February 23, 2012 at 7:29 am

    THank you for this post! I tried the cupcakes out here:

    and loved it!

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