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Cinnamon Maple Peanut Butter Sugar Cookies
Soft and chewy peanut butter sugar cookies with maple syrup and a hint of cinnamon, dipped in pure dark chocolate. These cookies are a treat all year 'round, and especially great during the holidays and to share in a cookie exchange!
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
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Combine flour, baking soda, salt and cinnamon in a medium bowl whisk to blend evenly. Set aside.
- Combine soft butter with brown sugar, granulated sugar and peanut butter on medium-high speed for 2-3 minutes until light and fluffy. Add in the egg and vanilla, and mix until well incorporated scraping down the sides of the bowl as needed. Mix in maple syrup.
- Slowly add in the dry ingredients and fold them in just until combined. The dough will be soft but shouldn’t be overly sticky. Cover the bowl and refrigerate the dough for 1 hour.
- Scoop up about 2 tablespoons of cookie dough and roll into smooth balls. Roll each ball in granulated sugar and place them onto the lined baking sheets, spreading them about 2 inches apart.
- Bake for 9-11 minutes (I like to go slightly underbaked for a nice chewy cookie. until the edges are golden brown and centers are just golden. They will continue to set as they cool on the baking sheet. They will be a bit puffy when they first come out of the oven and will flatten out a bit as they cool.
- Let cookies cool for 2 minutes on the baking sheets and then transfer individually to a wire rack to cool completely.
- Melt the chocolate in a microwave safe bowl in 20 second increments until smooth and glossy, or melt gently over a double-boiler. See my step-by-step instructions for how to temper chocolate at home here. Dip half of each cooled cookie into the chocolate and decorate with festive sprinkles. Allow chocolate to set up and harden, and enjoy!
