Description
Cinnamon maple peanut butter cookies became my weekend baking adventure that friends can’t stop raving about. Warm spices and sweet maple syrup blend perfectly with rich peanut butter for a delightful treat that disappears faster than I can stack them on the cooling rack.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups (213g) all-purpose flour
- ½ cup (130g) smooth peanut butter
- ½ cup (113g) unsalted butter, softened
Supporting Ingredients:
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ cup granulated sugar (for rolling)
Instructions
- Prepare your workspace by setting the oven to precisely 350F (180C) and lining two baking sheets with parchment paper.
- Grab a medium bowl and thoroughly combine 1 ½ cups (213g) flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon, and ½ teaspoon fine sea salt with a whisk.
- In a large mixing bowl, cream ½ cup (113g) softened unsalted butter, ½ cup (130g) smooth peanut butter, ½ cup (100g) granulated sugar, and ½ cup (110g) light brown sugar until the mixture becomes light and airy, which takes about 2-3 minutes.
- Incorporate 1 large egg, 2 tablespoons pure maple syrup, and 1 teaspoon pure vanilla extract into the butter mixture, blending until completely smooth.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until a cohesive dough forms.
- Use a scoop to create uniform dough balls, then roll each one in ¼ cup granulated sugar until fully coated.
- Position the sugar-rolled dough balls 2 inches apart on the prepared baking sheets, then bake at 350F (180C) for 9-11 minutes, watching for golden edges and soft centers.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Natural peanut butter works best, as it provides a richer flavor and helps bind the cookies.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free flour blend.
- Rolling the cookies in sugar before baking creates a delightful crisp exterior and adds extra sweetness.
- Maple extract can intensify the maple flavor if the syrup isn’t strong enough for your taste.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 198 kcal
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg