Peanut butter cookies are much like chocolate chip cookies, in that we never seem to tire of trying to find the perfect recipe. There is no perfect recipe, I am convinced. The foods we crave depend on our mood at the time. My mood before making these cookies was pushing me towards change. I have a favorite peanut butter cookie, a decadent, rich peanut butter cookie with crisp edges and a soft exterior full of deep flavor. I also like Oatmeal Peanut Butter Cookies for their chewiness, Peanut Butter Coconut Krispie Cookies for their nicely crisp exteriors, and Take 5 Cookies for their surprise ingredients. This time
I wanted to use some maple syrup and cinnamon, and I’m so glad I did. My favorite peanut butter cookies are still seated as the champ, but these cookies are definitely worth your attention. They’re slightly crisp on the edges and soft and tender inside without being cakey. They’re also not too sweet, even though they’re rolled in cinnamon-sugar before baking. Yep, I’ll eat these any day of the week, when my fave is not available.
|Cinnamon-Maple Peanut Butter Cookies |
Source: Judy’s Kitchen
Rating: 9 out of 10
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1 cup smooth peanut butter
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
3 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 large egg
1/3 cup chopped salted peanuts
3/4 cup milk chocolate chips
For rolling cookies: 1/2 tsp. cinnamon + 1/4 cup sugar
Heat oven to 350F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, salt and cinnamon.
In large bowl, beat peanut butter, sugar, and butter till well blended. (I do this by hand so as not to overbeat the batter; but you may use an electric mixer on medium speed, if desired.) Beat in syrup, vanilla and egg till well combined. Gradually add dry ingredients, stirring by hand or on low speed of mixer. Do not overmix. Fold in peanuts and chips.
Scoop rounded tablespoonfuls of dough (about size of a golf ball) into hands, roll into ball, then into cinnamon-sugar. (You can also use coarse sanding sugar for a nice effect.) Place on prepared pans and bake 12-14 minutes, or till toothpick inserted in center returns with just a few crumbs. It is better to underbake rather than overbake these cookies.
Let cookies cool in pan for 5 minutes before transferring them to wire rack to finish cooling. Do not eat for at least a half hour, because the nuts have to firm up. Yield: about 20 (3”) cookies