Maple Peanut Butter Cookies
Soft and chewy maple-flavored peanut butter cookies topped with a simple maple icing. These easy cookies come together in no time but pack an impressive punch. Make them during fall or anytime you’re in the mood for maple 🙂
Maple Peanut Butter Cookies
When I set out to create my fall baking list this year, I knew I needed a Maple Peanut Butter Cookie on the blog. Nathan bought me some maple extract a few months ago, and I’ve been waiting for the perfect time to start creating more maple recipes. I’ve baked with maple syrup a lot in the past, but there’s something nostalgic about the taste of maple extract that takes me right back to the donut shop (maple iced donuts are one of my favorites). Seriously, you need some maple extract in your pantry if you don’t have it already – it’s delicious.
These cookies come together just like my Chewy Peanut Butter Cookies (this recipe is based off those cookies!) but with a little maple extract in place of vanilla. And, of course, a maple icing drizzled right on top. You’ll find these cookies come together quickly and easily and, aside from the maple extract, are made with pantry staples you probably already have on hand. If you’re a fan of peanut butter and maple then I have no doubt you’ll love these cookies.
Why You’ll Love These Cookies
- Soft-baked cookie texture
- One bowl dough recipe with zero chill time
- Delicious peanut butter flavor that won’t leave your mouth dry
- Festive maple flavor – perfect for fall
What You’ll Need
- Plant-based butter adds moisture and flavor to these cookies. I used Country Crock Plant Butter with Olive Oil, but feel free to use your favorite butter – including regular butter if you’re not dairy-free.
- Light brown sugar adds sweetness, of course, plus flavor and moisture thanks to the molasses in the sugar. For this recipe, you’ll scoop the brown sugar directly into your measuring cup and level it off without packing it down.
- White granulated sugar also adds sweetness while giving these cookies a classic “cookie” texture.
- Natural peanut butter brings the flavor. You’ll want to use a room temperature, runny peanut butter made with just peanuts. I haven’t tested this recipe with peanut butter “spread”.
- Egg + egg yolk bind the ingredients together. The extra yolk adds to the cookie’s chewy texture. I haven’t tested this recipe with any egg alternatives.
- Maple extract brings the maple flavor to the cookies and icing. If you’re looking for that classic, donut shop maple, then maple extract is for you. It flavors these cookies without compromising the texture.
- Corn starch also lends a hand to the chewy texture. You can also use arrowroot or tapioca starch.
- Baking soda leavens these cookies.
- Salt enhances flavor.
- All-purpose flour makes up the bulk of the cookie dough. I used an unbleached variety but any all-purpose flour will work.
- Powdered sugar makes up the icing.
- Plant-based milk is used to thin out the icing to make it runny enough to drizzle over the cookies. You can use your favorite “milk” or regular milk.
Can I used peanut butter spread? I’ve only made this recipe with drippy “natural” peanut butter, so I don’t recommend using a peanut butter “spread” (the thick kind you make sandwiches with).
Is it okay to use coconut sugar? Definitely. Feel free to use coconut sugar, unrefined cane sugar, or raw cane sugar in place of the white granulated sugar. Just note that if you’re using a scale, the gram measurement swill vary.
Can I cut the sugar in half/use less sugar? No, I don’t recommend skimping on the sugar as the sugar helps the cookies spread properly. Adding less sugar will lead to puffy, tall, and/or cakey cookies.
How can I replace the eggs? I haven’t tested this recipe with any egg alternatives, so I can’t recommend anything that will 100% work.
Does the dough need to be chilled? No, you actually want to bake these cookies right away. The dough doesn’t need to be chilled and may result in improper spread if chilled.
Can I use maple syrup instead of maple extract? No, there won’t be enough maple flavor if you swap the extract for syrup. Maple extract is a great ingredient to have on hand, so I recommend picking it up if you don’t already have it 🙂
- 1/4 cup (58g) plant-based butter (or regular butter), softened
- 1/2 cup (100g) light brown sugar, loosely packed (see Note 2)
- 1/2 cup (100g) white granulated sugar
- 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
- 1 large egg + 1 large egg yolk
- 1 Tbsp maple extract
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 (163g) cup unbleached all-purpose flour
- 1 cup (120g) powdered sugar
- 1 Tbsp maple extract
- 2-4 tsp plant-based (or regular) milk
Bake the Cookies
- Preheat your oven to 350°F and prepare a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the softened butter and sugars. Beat in the peanut butter. And then the egg, egg yolk, and maple extract.
- Beat in the corn starch, baking soda, and salt. Finally, use a large spoon or spatula to stir in the flour until all is combined.
- Scoop cookies 1 1/2 Tbsp in size, 6-8 at a time (per baking sheet). Roll the dough balls smooth and then press each one into a flat disc shape on the parchment paper.
- Bake at 350°F for 8-9 minutes (they should puff up a bit in the oven). Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- Repeat steps 4 & 5 until all cookies are baked, making sure the baking sheet is room temperature for each batch (wearing oven mitts, you can carefully wave the warm baking sheet in the air to help cool it faster).
- Allow the cookies to cool completely before icing.
Ice the Cookies
- Once the cookies are completley cool - not warm at all to the touch, you can make the icing. In a small bowl, combine the powdered sugar and maple extract.
- Begin adding milk 1 tsp at a time until the icing reaches a drippy consistency - it should run off your spoon but take a couple of seconds for the "ribbons" to disappear back into the icing.
- Use a spoon to drizzle the icing over each cookie. It's okay if it's not perfect! The icing will drip down the sides of the cookies.
- Allow the icing to set or enjoy the cookies right away.
- Once the icing is set, you can store these cookies in an airtight container at room temperature.
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
- Brown sugar: to "loosely pack" your brown sugar, use the measuring cup to scoop the brown sugar directly and then use a butter knife to level off the sugar. Or just use a scale 😉
- Peanut butter: I used a drippy, room temperature peanut butter made with just peanuts. I haven't tested this recipe with a peanut butter "spread".