21 Days of Cookies 2019: Day 11
These cookies are a fun twist on a peanut butter cookie. The maple syrup and peanut butter chips give them what can almost be described as a butterscotchy flavor. They have crispy edges and a chewy center. Both my teenage boys described them as “very sweet” which means that these guys are going to give your pancreas a workout.
The dough is very soft and fluffy. They do spread, so only put 9 on a half-sheet pan, and it helps to refrigerate them right on the pan for 10 minutes before they go in the oven.
This is a pretty cookie. It could win a beauty contest. Perfect for bake sales or Christmas platters! Just add a few red & green jimmies or sprinkles to make these fit in with the holidays.
Maple Peanut Butter Cookies
A pretty, sweet twist on traditional peanut butter cookies.
Servings: 45 cookies
Ingredients
- 1 cup butter softened
- ½ cup peanut butter
- 1 cup granulated white sugar
- 1 cup light brown sugar packed
- 2 eggs
- 1 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup quick-cooking oats
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 package peanut butter chips 10 oz
Instructions
- Preheat oven to 325.
- Cream butter, peanut butter, and both sugars until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in maple syrup and vanilla. If you're using a stand mixer, manually scrape the sides of the bowl to make sure everything is mixed together.
- Whisk together flour, oats, baking powder, baking soda, and salt in a separate bowl.
- Add dry mixture to wet mixture and stir until flour is entirely incorporated and no white remains.
- Stir in peanut butter chips.
- Drop by 1-inch (ping pong ball size) drops onto greased or parchment-lined baking sheet. Fit 9 to a half-sheet.
- Refrigerate dough on the pan for 10 minutes before baking to control spread.
- Bake for 15-18 minutes or until golden brown.
