These are the best peanut butter cookies I've ever had. The dough was so light and fluffy. I thought the maple would be too strong, but you couldn't even taste it. I drizzled the chocolate over the top instead of dipping it because the cookies were sooo soft.
Brown Sugar Peanut BUtter Cookies
from Half Baked Harvest
INGREDIENTS
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark or light brown sugar
- 1/4 cup real maple syrup
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8-12 ounces semi-sweet or milk chocolate, melted
- 1/4 cup cane sugar, for rolling (optional)
- flaky sea salt, for sprinkling
INSTRUCTIONS
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.
3. Scoop the dough out into rounded 1 tablespoon size balls and then roll through the sugar, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.
4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
5. Drizzle or dip the cookies in chocolate and sprinkle with salt. Eat...or let the chocolate harden and store in an airtight container for up to 4 days.
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