PEANUT BUTTER MAPLE COOKIES
I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar. -Lois Bowman, Swanton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
PEANUT BUTTER AND MAPLE OATMEAL
This is a quick and tasty oatmeal recipe that I've really enjoyed. Even my daughter who doesn't like oatmeal will eat this right up!
Provided by Gary Barnett
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 20m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 46.1 g, Fat 10.5 g, Fiber 5.1 g, Protein 8.8 g, SaturatedFat 1.6 g, Sodium 47.8 mg, Sugar 16.3 g
MAPLE PEANUT BUTTER COOKIES
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.
Provided by Roosie
Categories Dessert
Time 22m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 9.4, Sodium 66.6, Carbohydrate 8, Fiber 0.3, Sugar 4.5, Protein 1.1
NO-BAKE MAPLE PEANUT BUTTER COOKIES
Make and share this No-Bake Maple Peanut Butter Cookies recipe from Food.com.
Provided by Elaine
Categories Dessert
Time 8m
Yield 18 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158.6, Fat 4.4, SaturatedFat 1, Cholesterol 0.9, Sodium 37, Carbohydrate 27.5, Fiber 1.3, Sugar 20.2, Protein 3.5
MAPLE PEANUT BUTTER PIE
Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too-just take it out to thaw 30 minutes before serving. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 773 calories, Fat 53g fat (25g saturated fat), Cholesterol 84mg cholesterol, Sodium 373mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 3g fiber), Protein 13g protein.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
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