Cinnamon Maple Peanut Butter Sugar Cookies Recipe:- These peanut butter sugar cookies are soft and chewy, and they are dipped in pure dark chocolate. They have maple syrup and a hint of cinnamon flavoring. One can enjoy these cookies throughout the entire year, but they are especially delicious during the holiday season and when they are part of a cookie exchange.
Cinnamon Maple Peanut Butter Sugar Cookies Recipe
INGREDIENTS
- 1 ¼ cups 180g all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoon 84g unsalted butter softened
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar plus more for rolling
- ½ cup 120ml creamy no-stir peanut butter (like Jif or Skippy, and not a natural peanut butter)
- 1 large egg at room temperature
- 2 tablespoon 30ml pure maple syrup
- 1 teaspoon 5ml pure vanilla extract
- 6 oz 170g dark chocolate finely chopped for dipping
- Christmas sprinkles
Also Read:-Mini Carrot Cake Recipe
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INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit. Parchment paper should be used to line two baking sheets.
- Flour, baking soda, salt, and cinnamon should be mixed together in a medium bowl using a whisk to ensure an even mixture. Put aside for later.
- On medium-high speed, combine soft butter, brown sugar, granulated sugar, and peanut butter. Mix until the mixture is light and fluffy, which should take about two to three minutes. After adding the egg and vanilla, continue to mix until everything is thoroughly combined, making sure to scrape down the sides of the bowl as necessary. Take in some maple syrup.
- The dry ingredients should be added gradually and folded in until they are completely incorporated. The dough will be soft, but it shouldn’t be sticky to an excessive degree. After covering the bowl, place the dough in the refrigerator for one hour.
- After scooping out approximately two tablespoons of cookie dough, roll it into balls that are smooth. After rolling each ball in granulated sugar, place them on baking sheets that have been lined with parchment paper, leaving about two inches of space between each ball.
- I like to go slightly underbaked for a nice chewy cookie, so I typically bake them for nine to eleven minutes. to the point where the centers are just golden and the edges are a golden brown color. When they are allowed to cool on the baking sheet, they will continue to solidify. Immediately after being removed from the oven, they will have a slight puffiness to them, but as they cool, they will become more flattened.
- Wait for the cookies to cool for two minutes on the baking sheets, and then transfer each cookie to a wire rack to finish cooling completely individually.
- You can either melt the chocolate in a bowl that is safe for the microwave in increments of twenty seconds until it is smooth and glossy, or you can melt it gently over a double boiler. Learn how to temper chocolate at home by following the detailed instructions that I have provided here. Using the chocolate, coat half of each cookie that has been allowed to cool, and then decorate with festive sprinkles. Allow the chocolate to set and become more solid, and then enjoy!
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