There are times when nothing will do, but a cookie. No slice of cake or pie, no brownie square or fruit tart; only a cookie.
I appreciate that my sweet tooth is selective, but its picky nature sometimes sends me into the kitchen for some baking when I hadn’t really planned on it. That happened this past week.
It took me a while to decide which type of cookies to make, but I knew I wanted to use some maple syrup. It’s that time of year when I am ready for full on fall and maple is one flavor that I enjoy most during the season.
It just so happens that I also over-bought peanut butter at Costco. It always seems like such a good idea to buy a double pack of jumbo peanut butter jars, and then you get busy, travel picks up and you decide you don’t want to eat a half cup of peanut butter everyday.
You are then left with a decision to make — let it go to waste or make cookies.
The answer is aways cookies. Especially when your sweet tooth is specifically asking for them.
These cookies use maple syrup, brown sugar and a whole lot of peanut butter. It makes them dense, rich and tender. They are just the way I like my peanut butter cookies. The maple syrup also adds a flair of fall flavor that will have me baking up batches all autumn long.
- 1 cup natural, unsweetened peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon fine ground sea salt
- 1/2 cup whole wheat flour
- Preheat the oven to 350 degrees F.
- Add the peanut butter, maple syrup and brown sugar to the bowl of a mixer fitted with paddle attachment. Mix on medium and then medium-high for 1 minute. Scrape the sides of the bowl as needed.
- Turn the mixer on low and add the egg, mix for 30 seconds. Add the baking powder and salt. Gradually add the flour and then turn the mixer to medium-high for about 30 seconds. The dough will become crumbly, but will hold together when pressed between your fingers.
- Roll the dough into golfball-size balls. Place on an ungreased cookie sheet or a cookie sheet covered with a silicone mat. Use a fork to gently flatten the cookies.
- Bake for 10 minutes, or until the cookies are firm. Let cool on the pan for 5 minutes, and then carefully move to a wire rack to cool completely.