Chewy and flavorful peanut butter maple cookies baked with white chocolate chips and drizzled with maple icing. These cookies have a delicious peanut butter flavor combined with the warm flavors of maple syrup.
These cookies are a great addition to cookie platters and cookie trays during the holiday season. These cookies are made with maple syrup, just like these Maple Brown Sugar Cookies and these French Toast Cookies.
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RELATED: Peanut Butter Balls
Ingredients in Peanut Butter Maple Cookies
- unsalted butter, softened
- peanut butter, creamy
- granulated sugar
- light brown sugar
- eggs
- maple syrup
- vanilla extract
- all-purpose flour
- quick oats
- baking powder
- baking soda
- salt
How to Make Peanut Butter Maple Cookies
Preheat the oven - Preheat the oven to 350ºF and line cookie sheets with parchment paper.
Mix the wet ingredients - Cream the unsalted butter together with the peanut butter until creamy.
Mix in the granulated and brown sugar until combined.
Stir in the maple syrup and the vanilla extract.
Combine the dry ingredients - In a separate bowl, combine the all-purpose flour together with the oats, baking soda, baking powder, and salt.
Slowly mix the dry ingredients into the wet mixture until a soft dough forms.
Add the white chocolate chips - Stir in the white chocolate chips, reserving some to press into the cookies.
Scoop the cookie dough - Using a #40 cookie dough scoop or by scooping and rolling the cookie dough into roughly 1.5 tablespoons of dough, place the cookie dough two inches apart on the cookie sheets.
Press extra white chocolate chips into the tops of the cookie dough balls.
Bake - Bake for 12-14 minutes or until the edges of the cookies are golden brown.
Cool - Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a cooling rack to cool completely before icing.
RELATED: Christmas Kiss Cookies
How to Make Maple Icing
To make this maple icing drizzle for these peanut butter maple cookies you will need:
- unsalted butter
- maple syrup
- confectioners sugar
The first step to making this maple icing is to melt the butter. Once melted, add the maple syrup and then stir the confectioners sugar into the mixture until smooth.
Drizzle the maple icing onto the completely cooled cookies.
Can You Freeze Peanut Butter Maple Cookies?
You can freeze peanut butter maple cookies by either freezing them already baked or by freezing the dough to bake at a later time.
To freeze the already-baked cookies, allow them to cool completely, drizzle the cookies with maple syrup and allow it to harden. Once the drizzle hardens, transfer the cookies to a freezer bag and store in the freezer. For maximum freshness, place the freezer bag in a freezer safe container.
To freeze the peanut butter maple cookies dough, shape into balls and press the extra white chocolate chips into the dough before freezing.
Set the cookies out on the counter while preheating the oven and allow them to cool before making and drizzling the maple icing.
📖 Recipe
Peanut Butter Maple Cookies
Chewy and flavorful peanut butter maple cookies baked with white chocolate chips and drizzled with maple icing. These cookies have a delicious peanut butter flavor combined with the warm flavors of maple syrup.
Ingredients
Peanut Butter Maple Cookies
- ½ cup butter, softened
- ½ cup peanut butter, creamy
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup quick oats
- 1-½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 11 ounce bag white chocolate chips
Maple Icing
- 2 tablespoons unsalted butter, melted
- 1 cup confectioners sugar
- ⅓ cup pure maple syrup
Instructions
To make Peanut Butter Maple Cookies
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Cream the unsalted butter together with the peanut butter until creamy.
- Mix in the granulated and brown sugar until combined.
- Stir in the maple syrup and the vanilla extract.
- In a separate bowl, combine the all-purpose flour together with the oats, baking soda, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture until a soft dough forms.
- Stir in the white chocolate chips, reserving some to press into the cookies.
- Using a #40 cookie dough scoop or by scooping and rolling the cookie dough into roughly 1.5 tablespoons of dough, place the cookie dough two inches apart on the cookie sheets.
- Press extra white chocolate chips into the tops of the cookie dough balls.
- Bake for 12-14 minutes or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a cooling rack to cool completely before icing.
To make icing
- Melt the two tablespoons of butter.
- Stir in the maple syrup and mix in the powdered sugar until smooth.
- Drizzle over cooled cookies.
Notes
Store these cookies in an airtight container. Cookies and/or cookie dough can be frozen for 3 months.
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Nutrition Information:
Yield:
38Serving Size:
1 cookieAmount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 139mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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