Soft Peanut Butter Cookies With Maple Glaze Recipes

MAPLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
• Add syrup and the egg yolk and beat well.
• Mix in flour, baking soda, salt and baking powder.
• If necessary, refrigerate for 15-30 minutes for easier handling.
• Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
• With a fork dipped in sugar, flatten balls with a criss-cross pattern.
• Bake at 350° for 8-12 minutes until golden brown.

NO-BAKE MAPLE PEANUT BUTTER COOKIES

Steps:

• In a heavy medium size saucepan, combine sugar, milk and syrup.
• Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
• Boil for 3 minutes.
• Stir in peanut butter and vanilla.
• Stir in oats.
• Drop by rounded teaspoons onto waxed paper.
• Cool for 3 to 4 hours, until firm.

MAPLE-GLAZED PEANUT COOKIES

Steps:

• Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
• In medium bowl, stir together cookie mix, oil, water, egg and peanuts until dough forms.
• Shape dough into 24 (1 1/2-inch) balls (or drop by level tablespoonfuls). Place on ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges begin to brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, stir together powdered sugar and maple syrup until glaze forms. (If glaze is too thick to drizzle, add additional syrup, 1 teaspoon at a time. If glaze is too thin, add additional powdered sugar, 1 tablespoon at a time.) Drizzle glaze over cooled cookies. Let stand 2 to 3 minutes or until glaze is set.