Recipe by Roosie
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.
Top Review by tarab5
My family has a tradition of putting peanut butter on waffles and pouring real maple syrup over it. So good! So I had to try this recipe when I found it. These are much better than a plain old peanut butter cookie, but I wanted even more maple flavor. Next time I'm going to roll these in maple sugar before baking.
- 118.29 ml brown sugar, firmly packed
- 118.29 ml butter or 118.29 ml margarine or 118.29 ml shortening, softened
- 118.29 ml peanut butter (crunchy or creamy, your pick)
- 118.29 ml maple syrup
- 1 large egg yolk
- 354.88 ml flour
- 2.46 ml baking soda
- 2.46 ml salt
- 1.23 ml baking powder
Directions See How It's Made
- 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.