Peanut Butter Maple Cookies
These cookies are everything you want in a bite — rich, nutty peanut butter mellowed by the smooth sweetness of pure Vermont maple syrup. The result is soft, chewy perfection with just the right edge of salt.
They’re simple to make, dangerously easy to eat, and even better the next day (if they last that long). Classic enough to feel familiar, yet just different enough to stand out — maple takes the humble peanut butter cookie and makes it something special.
Ingredients
- 1/2 cup of butter softened (1 stick)
- 1 teaspoon vanilla extract
- 3/4 cup Sugarman of Vermont pure maple syrup
- 1 egg
- 1 cup peanut butter, preferably natural chunky peanut butter
- 1-3/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Directions
Step 1
Preheat oven to 375°F. Using mixer, combine butter and syrup until well-mixed and creamy. Add vanilla extract, egg, and peanut butter and beat until well-mixed and creamy.
Step 2
In a separate bowl, combine flour, salt, and baking soda. Add dry ingredients to the peanut butter mixture in several additions, mixing well before adding more.
Step 3
Roll tablespoons of the dough into a ball and place on an ungreased baking sheet. At this point, if you prefer peanut butter cookies with the a crosshatch pattern, press cookies with a fork to create crosshatch.
Step 4
Bake for 15 minutes and let cool on the sheet for several minutes before transferring to a rack to completely cool.
Yields 16 to 24 cookies, depending on size.