Prep 10 mins
Cook 12 mins
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.
- 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
- 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.