crinkly maple glazed peanut butter cookies
Why not make a peanut butter cookie even more badass with a frosty drizzle atop?
A sweet Wednesday coming at you with cookies. Funny story: the only gluten-free food I’ve ever truly enjoyed was these peanut butter cookies my sister’s friend made once. She’s legit celiac and also a trained baker, so those little dudes were splendid. Goes to show that I’ll rarely say no to a good peanut butter cookie.
And these ‘uns? Glazed with a sweet maple fixture that elevates the dough balls another rung and separate them from the classic favorite. Soft, tender, and wrinkly, like a wizened wizard. Except you don’t eat those. Highly recommended in all ya’lls cookie boxes this year.
I love baking cookies, but I’m also happy to now have a break in that concept and the ability to move on with some other ideas I’ve had floating around this cranium. For one, my birthday cake. I actually have no idea what I want to do with that yet, probably something chocolatey. I kind of don’t even want to think about my birthday, to be honest.
So let’s just think about peanut butter cookies instead, shall we?
Peanut Butter Cookie Time
Yes, it is obligatory for me to write something to the peanut butter jelly time tune whenever I share something with peanut butter.
As with most cookies, these are straightforward, using common cookie ingredients. Butter, peanut butter, white and brown sugars, beaten up until fluffy, then an egg thrown in and some vanilla. Flour, baking soda, and salt for try. Bippedy boppedy boo.
Roll the cookies into balls, place on parchment-lined baking sheets, and bake em up. I pull the cookies after about 7 minutes and tap the sheet on the counter to flatten the tops. Love me a good flat-top cookie. Continue baking until the edges set up, but the center is still a bit doughy. They’ll cool more as they hang on the sheet pan.
Sweet Maple Glaze (Oh Oh Oh)
Cookies never tasted so good (so good).
Once the cookies are mostly cooled – they don’t have to be completely room temp, but not piping hot either – make the maple glaze. Just powdered sugar, maple syrup, and vanilla, with a little milk to thin it out. Whisk it up and spoon a good glob over each cookie. I like to set a bit of parchment below the wire rack on which I set the cookies to catch any drips.
Serve these up to your crowd immediately, or store in the fridge or freezer for later. I do suggest letting the icing harden for about an hour before putting the cookies up since they’ll smear significantly otherwise.
Save a few for yourself, then definitely add these to your festive cookie boxes to share. They’ll be gone in a flash, I’d bet.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Peanut butter treats for you to try:
Salty Peanut Butter Millionaire Bars
Chewy Christmas Monster Cookie Bars
“Screwball” Chocolate Chunk Cookies
crinkly maple glazed peanut butter cookies
Ingredients
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg, at room temperature
- 3 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup
- milk or water, as needed to thin
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat together the butter, peanut butter, brown sugar, and white sugar until fluffy, about 2-3 minutes. Beat in the egg until incorporated, then 2 tsp of the vanilla. Add the flour, baking soda, and salt. Mix until just combined.
- Roll heaping 1 tablespoon sized balls of dough and set onto the prepared baking sheet, leaving 2 inches of room between each cookie. Bake for 7 minutes, then remove the pan from the oven and tap firmly on the counter two or three times to flatten. Return to the oven for 3-4 minutes longer until the edges are just set and the cookies begin to wrinkle. Cool the cookies on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, maple syrup, remaining 1 tsp of vanilla, and 1 tablespoon of milk or water. The glaze should be smooth and thick, but not overly runny. If needed, add an additional tablespoon of liquid to thin.
- Drizzle the glaze over the cookies and sprinkle with flaky sea salt. Serve, or cover and refrigerate for up to a week or freeze for up to 3 months.
