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.
- 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.
This is just a wonderful recipe. I made bigger cookies (24) and they turned out great. I'll probably add nuts next time (pecans or cashews) just because I love nuts... Thanks for this Roosie!
Lets just say that my eyes rolled into the back of my head just tasting the batter!!! Amazing cookies-I would rather eat peanut butter cookies this way then the " old" way. Thank-you so much for sharing this now most treasured recipe.
These were excellent cookies, and easy too. I used light maple syrup and egg whites and they were still fine. They would be good with raisins maybe, or something else to add more texture.