Maple Peanut Butter Cookies Food

MAPLE CINNAMON GLAZED PEANUT BUTTER COOKIES

Steps:

• Cream peanut butter, butter, and sugars together in a mixing bowl.
• Beat in egg, vanilla, and milk and continue mixing until well combined.
• In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
• Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
• Refrigerate for at least 2 hours.
• Preheat oven to 350F.
• Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
• Roll balls in remaining 1/4 cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
• Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the fulll 12 minutes if you like.
• Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.

PEANUT BUTTER MAPLE COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

SOFT AND CHEWY PEANUT BUTTER OATMEAL MAPLE COOKIES

Steps:

• Preheat oven to 325º F.
• Cream together butter, peanut butter and sugars (I use my electric beaters) until they are well-mixed.
• Add eggs one at a time, beating well after each addition.
• Beat in syrup and vanilla. Set aside.
• In a separate bowl, combine flour and rest of dry ingredients. Stir well.
• Add dry ingredients to peanut butter mixture, and stir in peanut butter chips.
• Drop by heaping tablespoon onto cookie sheet or baking stone, leaving a couple of inches between between cookies.
• Bake in 325º oven for 15 to 18 minutes until light-golden-brown.

PEANUT BUTTER AND MAPLE OATMEAL

Steps:

• Bring water to a boil in a saucepan, stir steel cut oats into water, and reduce heat to medium-low. Cover and cook until oats are tender, 5 to 7 minutes, stirring occasionally. Remove from heat and let stand 1 minute.
• Stir peanut butter, maple syrup, and brown sugar into oats.

MAPLE PEANUT BUTTER PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes., In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set., In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.

NO-BAKE MAPLE PEANUT BUTTER COOKIES

Steps:

• In a heavy medium size saucepan, combine sugar, milk and syrup.
• Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
• Boil for 3 minutes.
• Stir in peanut butter and vanilla.
• Stir in oats.
• Drop by rounded teaspoons onto waxed paper.
• Cool for 3 to 4 hours, until firm.

MAPLE PEANUT BUTTER COOKIES

Steps:

• 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.

SOFT PEANUT BUTTER COOKIES WITH MAPLE GLAZE

Steps:

• Preheat your oven to 350 degrees F. Line 2 or more large baking sheets with silicone baking mats or parchment paper.
• In a large bowl or stand mixer, beat 1/4 cup butter until it is creamy and light with no lumps, at least 1-2 minutes.
• Add 3/4 cup peanut butter and beat well until there are no lumps.
• Add 1/2 cup oil and mix well, scraping the sides and bottom of the bowl with a spatula.
• Add 3/4 cup packed brown sugar. Add 1 and 1/2 cups granulated sugar. Beat well for about 1 minute, scraping the bottom of the bowl once.
• Add 1 tablespoon vanilla extract and 2 eggs. Beat well, scraping the sides.
• *Add in 3 and 1/4 cups flour, but do not mix it in yet. I cannot stress enough how important it is in this recipe to measure your flour correctly. Too much flour and the dough won't even come together. Do NOT reach your measuring cup into your flour bin and scoop out the flour. You must use a spoon (or another measuring cup) to scoop up the flour and pour it into the 1 cup measuring cup. Then level off the top without packing it down. Do not mix in the flour yet.
• Use a 1/2 teaspoon to stir 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder into the flour. Add 3/4 teaspoon kosher salt to the flour and gently stir it into the flour. Then use the beaters or a spoon to mix the dry ingredients into the wet.
• The dough is VERY dry. You may need to mix it with a wooden spoon toward the end if your electric mixer can't handle it. (A stand mixer will do fine.) Make sure to scrape the bottom of the bowl and make sure all the flour is incorporated, but once all the white streaks are gone, stop mixing. Over beating cookie makes for tough cookies; no thanks. We want tender cookies!
• Use a 1 and 1/2 inch cookie scoop to shape the dough. Use your hands to press the cookie dough into the scoop, then release and reshape into a ball with your hands if necessary. If you don't have a cookie scoop, just use your hands to shape into a 1 and 1/2 inch ball.
• Place on the prepared baking sheet with about 2 inches of space in between.
• Use a fork to smash each cookie to about 1/2 inch thickness. Pick up the fork, turn it perpendicular, and smash the other way to even it out. Dip the fork in sugar in between smashes, if the fork starts sticking to the dough.
• Bake the cookies at 350 for 8-9 minutes. You want the cookies to be set on the edges and not be shiny on top. (A litle bit of shine on top (size of a quarter or less) is okay if you prefer slightly under baked cookies.
• Take the cookies out of the oven and let set on the pan for 5-10 minutes. Use a spatula to remove to a cooling rack. Let the cookies cool completely.
• Continue baking the rest of the cookies, and let them all cool.
• When the cookies are cool, make the glaze. In a medium bowl add 2 cups powdered sugar, 3 tablespoons maple syrup, 2 tablespoons hot water, and 1/2 teaspoon maple extract. Whisk it all together. Taste it and add another 1/4 teaspoon maple extract if you want.
• Use a spoon to add about a teaspoon of glaze to the top of each cookie.
• Let the cookies set for 30-60 minutes, so the glaze has time to harden a bit.
• Before serving, top each cookie with flaked sea salt or kosher salt, if that's your thing. Totally optional!
• Store the cookies covered on the countertop for 2-3 days.

3 INGREDIENT PEANUT BUTTER COOKIES (NO EGG, VEGAN)

Steps:

• Preheat oven to 355°F (180°C) and line a baking tray with parchment paper.
• Add all of the ingredients to a large mixing bowl and stir well with a spoon or spatula until a thick batter is formed.
• Divide the cookie dough into 16 pieces (I like using a cookie scoop to ensure that the cookies are equal size).
• With slightly damp hands roll the cookie dough into balls and place them onto the baking tray.
• Use a fork to flatten the balls and make a criss-cross pattern. They should still be quick thick though.
• Bake for around 10- 12 minutes for chewy cookies or between 13-15 minutes for crispier cookies.
• Let cookies cool completely before serving. Sprinkle with sea salt (optional).