By Roosie on July 21, 2004
Photo by Jessica K
Photo by Jessica K
"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."
Serving Size: 1 (15 g)
Servings Per Recipe: 48
"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."
"These are very good, and quick and easy to make. They're sweet, but not overly sugary. I cooked mine on two trays for around fourteen minutes removing the first tray from the oven immediately, and leaving the other tray in the cooling oven for around half an hour. The cookies I removed immediately are very soft, while the ones I left in the oven are very crunchy and more to my liking. I only just realised I made them too large, as I ended up with just 20 cookies. This would account for them being soft. I used butter and lite peanut butter. I'll make them another time (the right size), and will post a rating."
"Great recipe!! Easy to make and oh so good to eat!"
"Everyone LOVES these. I think I'll try tweaking this one. I may add mini M&M's next time. They are soooo good."
"These are delicious! Easy to make and great flavour..I used butter...great recipe."
"I do not know what else to say but YUMMMM! Very easy to make , which is one thing I like during the week. I personaly would not change a thing on this. After the outcome I chose to make this for a party this weekend. Thanks !"
"These are really good! The maple syrup adds a really good flavor! these are light and have crisp edges and soft centers. Thanks for a new way to make cookies!"
"I made these today and used whole wheat flour instead of white flour. They are addictive. I'm really not a big pb cookie fan, but the maple syrup does something a little different to the flavor that's wonderful. Thanks for posting."
"Fabulous! These cookies taste exactly as their name suggests. I used Grade A maple syrup and would really like to try them with Grade B for a more intense maple flavor. I didn't bother to chill or roll into balls, just dropped by teasponfulls then marked with the sugared fork which worked well. The kids gobbled them up, and, to be honest, so did I!Thanks, Roosie, for another great recipe!"
"These cookies were great, and very easy to make. I followed the recipe exactly, and they couldn't have been better. DD added a Smartie to the center of some before baking...she enjoyed that too. Thanks for sharing!"