I switched up the flavors of the class peanut butter cookie by using maple syrup as the sweetener and adding cinnamon for a little extra kick. Rolling the dough balls in a cinnamon sugar mixture helps drive the cinnamon flavor home. The resulting flavor is familiar but new. The texture isn’t chewy, but more of a melt-in-your-mouth bite.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon, plus 1/2 teaspoon
- 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (or sub vegan butter, like Earth Balance)
- 1 cup crunchy peanut butter
- 3/4 cup maple syrup
- 1 egg (or sub flaxseed egg – stir together 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 10 minutes)
- 1/4 teaspoon vanilla extract
- 1/4 cup granulated sugar (preferably raw)
- Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
- Mix sugar and cinnamon together in a small bowl and set aside.
- Whisk dry together
- Mix butter and peanut butter till creamy (I used a handheld mixer). Add maple syrup, egg, and vanilla and mix till just combined.
- Mix wet into dry till just combined (careful to not overmix).
- Use small sorbet scoop (or two spoons) to form small balls (about 1″ in diameter). Dough will be very soft, but gently roll each ball in cinnamon sugar mixture and return to baking sheet. Use a fork to press criss-crosses into the top of each cookie, pressing gently. Cookies should be about 1/4-1/3″ tall/thick.
- Bake 8-12 minutes depending on oven temperature variation (if using 2 racks in oven, rotate baking sheets halfway through baking process) Note: Mine were done at 10 minutes.