Soft Peanut Butter Cookies With Maple Glaze Recipes

MAPLE-GLAZED PEANUT COOKIES

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.

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.

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.

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 PEANUT BUTTER COOKIES

Steps:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

PEANUT BUTTER GLAZE

Steps:

• Stir together the water, sugar, and peanut butter until smooth.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.