Maple Peanut Butter Cookies

Name: Maple Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 48 cookies, 48 serving(s)
Ingredients: 118.29 ml brown sugar, firmly packed; 118.29 ml margarine or 118.29 ml shortening, softened; 118.29 ml peanut butter (crunchy or creamy, your pick); 118.29 ml maple syrup; 1 large egg yolk; 354.88 ml flour; 2.46 ml baking soda; 2.46 ml salt; 1.23 ml baking powder; sugar

Submitted by Roosie

"These are like traditional peanut butter cookies, but unique in that they are flavored with maple! This was Judith Korbey's of Methuen, Massachusetts contribution to the 1958 Pillsbury Bake-Off. I got the recipe from the 50th Anniversay Best of the Bake-Off Cookbook."

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photo by Jessica K

Ready In:: 22mins
Ingredients:: 10
Yields:: 48 cookies
Serves:: 48

ingredients

118.29 ml brown sugar, firmly packed
118.29 118.29 ml margarine or 118.29 ml shortening, softened
118.29 ml peanut butter (crunchy or creamy, your pick)
118.29 ml maple syrup
1 large egg yolk
354.88 ml flour
2.46 ml baking soda
2.46 ml salt
1.23 ml baking powder
sugar

directions

Preheat oven to 350°F.
In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
Add syrup and the egg yolk and beat well.
Mix in flour, baking soda, salt and baking powder.
If necessary, refrigerate for 15-30 minutes for easier handling.
Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
With a fork dipped in sugar, flatten balls with a criss-cross pattern.
Bake at 350° for 8-12 minutes until golden brown.

Questions & Replies

Is the sugar to roll the cookies in?

Pat T.

Reviews

My family has a tradition of putting peanut butter on waffles and pouring real maple syrup over it. So good! So I had to try this recipe when I found it. These are much better than a plain old peanut butter cookie, but I wanted even more maple flavor. Next time I'm going to roll these in maple sugar before baking.

tarab5
This is just a wonderful recipe. I made bigger cookies (24) and they turned out great. I'll probably add nuts next time (pecans or cashews) just because I love nuts... Thanks for this Roosie!

Robbie #22
Lets just say that my eyes rolled into the back of my head just tasting the batter!!! Amazing cookies-I would rather eat peanut butter cookies this way then the " old" way. Thank-you so much for sharing this now most treasured recipe.

lovefood
These were excellent cookies, and easy too. I used light maple syrup and egg whites and they were still fine. They would be good with raisins maybe, or something else to add more texture.

DCKiki
These are very good, and quick and easy to make. They're sweet, but not overly sugary. I cooked mine on two trays for around fourteen minutes removing the first tray from the oven immediately, and leaving the other tray in the cooling oven for around half an hour. The cookies I removed immediately are very soft, while the ones I left in the oven are very crunchy and more to my liking. I only just realised I made them too large, as I ended up with just 20 cookies. This would account for them being soft. I used butter and lite peanut butter. I'll make them another time (the right size), and will post a rating.

Soobeeoz

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Tweaks

I made these today and used whole wheat flour instead of white flour. They are addictive. I'm really not a big pb cookie fan, but the maple syrup does something a little different to the flavor that's wonderful. Thanks for posting.

BogeysMom