These cookies are just way too good! Normally when I eat peanut butter cookies, they are crunchy, kind of dry, and lack in flavor. This recipe has made me a peanut butter cookie believer again! This recipe makes soft, chewy, and not too sweet, cookie deliciousness. The chocolate drizzle with sea salt to finish is just genius and crowns this dessert, cookie of the month in my opinion! What makes these cookies even better is the addition of cinnamon and brown sugar! Shhh, it’s my little secret!
Prep Time
10 minutes
Cook Time
10-12 minutes
Yield
12-16 cookies
Ingredients
- 1/2 cup unsalted butter (1-1/2 sticks)
- 1/2 cup light brown sugar
- 1/4 cup real maple syrup
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1-1/4 cup all purpose flour, unbleached and sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 8 ounces semi-sweet chocolate, melted
- 1/4 cup course sugar for rolling , optional
- high quality sea salt for sprinkling
Steps
1
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
In a medium sized bowl, mix the flour, cinnamon, baking soda, and salt together, set aside.
3
Add the brown sugar, peanut butter, and unsalted butter to a bowl of a mixer and beat on low/medium speed until nice and fluffy. I mixed for 5 minutes. Add in the maple syrup, egg, and vanilla and beat on low for another 2 minutes.
4
Add in the dry ingredients and mix on low until most of the flour has been incorporated. You don’t want to over mix. Spoon out small balls of cookie dough, roll them in the course sugar, and place on the lined baking sheet. Bake the cookies for 10-12 minutes. 10 minutes for soft/chewy and 12 minutes for a slightly crunchier cookie. Place the cookies on a cooling rack to for 10 minutes to come to room temperature before handling.
5
Drizzle the top of the cookies with melted semi-sweet chocolate and sprinkle with sea salt to top.
Enjoy!
Notes:
Is the dough too soft roll out? No problem, after the dough is mixed, cover the bowl with saran wrap and place the dough in the fridge for 10-15 to lower the temperature. This should put you in a great spot for rolling! I know sometimes, especially summertime, the dough tends to be less malleable so you’ll need that refrigerator time.
Chocolate isn’t your favorite? No worries, drizzle the cookies with melted peanut putter or caramel sauce for that added flavor.
Have a small cookie/ice cream scooper? Great! You can use this tool to help get the perfect cookies every time.
Storage: Store at room temperature in a air tight container for 5 days.
Want to make this recipe? Download the recipe card below!
