Go Back

The Best Maple Peanut Butter Cookies

Maple Peanut Butter Cookies: The Perfect Sweet & Salty Treat! A soft & thick peanut butter cookie drizzled with sweet maple glaze. Simple, sweet, and salty for the win!
Print Recipe
maple peanut butter cookies resting on parchment paper
Prep Time:1 hour
Cook Time:10 minutes
Cooling Time:2 hours
Total Time:3 hours 10 minutes

Ingredients

Cookie Ingredients

  • 1 stick unsalted butter room temperature
  • 2 cups light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup peanut butter smooth
  • 3 eggs room temperature
  • 1 tbsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt

Maple Icing Ingredients

  • 2 tbsp unsalted butter
  • 1/3 cup maple syrup pure
  • 1 cup powdered sugar
  • a pinch of salt to taste

Instructions

Preparing the dough

  • In a stand mixer or large mixing bowl with a hand mixer, mix together your room temperature butter, brown sugar, granulated sugar and peanut butter until well mixed.
  • Add your eggs to the butter and sugar mixture, one at a time until well incorporated.
  • Mix in the vanilla.
  • In a separate bowl with a whisk, combine your dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt.
  • Gradually add your mixed dry ingredients to your wet ingredients just until fully incorporated.

Preparing to bake

  • Put your cookie dough in the refrigerator to chill for at least 30 mins to an hour.
  • Preheat your oven to 375 degrees.
  • Form cookie dough balls, approximately 4 tablespoons at a time. I like to use my large cookie scoop for this that's linked above. Shape into taller cookie dough cubes, they should be taller than they are wide. Space them out by a couple inches on your cookie sheet. Depending on the size of your cookie sheet, you should be able to bake 6-8 at a time.
  • Bake for 10-12 mins until cookies are set on the edges, but middle still looks a bit soft.
  • Allow cookies to rest on the baking tray for 5-10 minutes before moving to a cooling rack. They will finish baking on the tray.
  • Allow cookies to cool completely before making and drizzling with the maple icing.
  • Once cooled, move to parchment paper.

For the maple icing

  • In a small saucepan, add in 2 tbsp of butter and 1/3 cup of pure maple syrup. Warm on low heat until the butter is completely melted.
  • Remove the pan from the heat and whisk in 1 cup of powdered sugar. If you sift the sugar before adding this will help with lumps. Mix until well incorporated and there are no lumps.
  • Immediately drizzle icing over cooled cookies. Icing will be set after about 1 hour.

Notes

Servings: 26 large cookies