Peanut Butter Maple Cookies

Name: Peanut Butter Maple Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 5 dozen.
Ingredients: 1 cup butter, softened; 1/2 cup peanut butter; 1 cup sugar; 1 cup packed brown sugar; 2 large eggs; 1 tablespoon maple syrup; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 3/4 cup quick-cooking oats; 1-1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 package (10 ounces) peanut butter chips

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

Ingredients

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Directions

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.

Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Editor's Note

Reduced-fat peanut butter is not recommended for this recipe.

Nutrition Facts

2 each: 225 calories, 12g fat (6g saturated fat), 31mg cholesterol, 253mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 4g protein.

Originally published as Peanut Butter Maple Cookies in Quick Cooking January/February 2001

Reviews

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Average Rating:

astarzynski

Aug 26, 2015

Excellent!!! One of the best cookies I've had.
debpetersen

Jun 11, 2015

Delicious!
allaboutcookies86

Sep 19, 2011

The PERFECT cookie texture. Next time I think I will cut out the maple syrup.... I don't taste it. This is a GREAT peanut butter cookie though. I may try with chocolate chips or chocolate chip peanut butter swirl chips next time for something different. This is the PERFECT base for any peanut butter cookie you want. They are so perfect. Crispy on the outside chewy in the middle. They are LOVELY! Thank you SO much! I am keeping this recipe :)
glo58bes

Dec 31, 2010

Great cookie! I used chocolate chips instead of peanut butter chips.
cher5873

Dec 11, 2010

My sister and I made these for 1st time for our annual cookie day and they came out terrific, soft and as I am not a pb fan, loved the slight taste of maple (we used the real maple syrup) and crunchy pb Gave them to some friends and they wanted the recipe Not a single one was left !
conieco

Jun 9, 2009

Why do recipes say add eggs one at a time? Can't they be beat a bit then add them all together?connieko6
quiltymom05

Mar 10, 2009

These cookies are wonderful- the whole family loved them! A definite keeper.