SOFT PEANUT BUTTER COOKIES WITH MAPLE GLAZE
You thought ultra chewy, ultra peanut-buttery, ultra soft peanut butter cookies could not get any better, right? That was before you added MAPLE GLAZE. If you've ever topped your pancakes with peanut butter, then doused the whole stack with maple syrup, you'll know why I'm so excited about this flavor combo. It's. so. good.
Provided by Karen
Categories Dessert
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 cookie, Calories 186 kcal, Fat 7 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 105 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 3 g, TransFat 1 g, UnsaturatedFat 6 g
MAPLE CINNAMON GLAZED PEANUT BUTTER COOKIES
These Maple Cinnamon Glazed Peanut Butter Cookies are going to rock your world with their sweet maple and warm cinnamon flavors!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 2h22m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 223 kcal, Carbohydrate 28 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 136 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
MAPLE-GLAZED PEANUT COOKIES
A simple package of Betty Crocker peanut butter cookie mix gets a flavor innovation with the addition of chopped peanuts and a sweet maple glaze.
Provided by Inspired Taste
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
- In medium bowl, stir together cookie mix, oil, water, egg and peanuts until dough forms.
- Shape dough into 24 (1 1/2-inch) balls (or drop by level tablespoonfuls). Place on ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges begin to brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, stir together powdered sugar and maple syrup until glaze forms. (If glaze is too thick to drizzle, add additional syrup, 1 teaspoon at a time. If glaze is too thin, add additional powdered sugar, 1 tablespoon at a time.) Drizzle glaze over cooled cookies. Let stand 2 to 3 minutes or until glaze is set.
Nutrition Facts : ServingSize 1 Serving
GLAZED MAPLE SHORTBREAD COOKIES
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour., Shape dough into a disk; cover. Refrigerate until firm enough to roll, about 45 minutes., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 20-25 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set.
Nutrition Facts : Calories 188 calories, Fat 10g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE-GLAZED APPLE COOKIES
Fresh apples keep these cookies moist and chewy. If you prefer you can either omit the maple extract in the glaze and add vanilla or just omit it all together. Either way their still delicious.
Provided by MTpockets
Categories Drop Cookies
Time 42m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 400'.
- Cream together butter with sugar.
- Add salt, cinnamon, nutmeg, cloves, coriander and egg. Blend well.
- Stir in flour with baking soda and milk until well blended. Stir in apples.
- Drop by small spoonfuls onto ungreased cookie sheets and bake at 400' for 10-12 minutes or until cookies are light brown and spread but not overly brown (Firm when cooled and touched)
- Remove from oven and cool on cookie sheets 1-2 minutes, then transfer to wire rack
- To make glaze: Stir together butter, powdered sugar, maple flavoring and milk to make a smooth glaze.
- Dot each cookie with about 1/2 teaspoons of glaze and spread to edges.
- Cool cookies and allow glaze to set before storing in an airtight container.
Nutrition Facts : Calories 849.3, Fat 28.8, SaturatedFat 17.5, Cholesterol 124.7, Sodium 1132.8, Carbohydrate 141.7, Fiber 3.6, Sugar 89.3, Protein 9.2
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