Description
A perfect peanut butter flavored cookie with crisp edges, soft center with a secret added touch of maple syrup.
Ingredients
- 2-½ cups All-purpose Flour
- 5-½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Peanut Butter
- ½ cups Shortening
- ½ cups Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 2 whole Eggs
- 2-½ cups All-purpose Flour
- 5-½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Peanut Butter
- ½ cups Shortening
- ½ cups Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 2 whole Eggs
Preparation
In a bowl, add flour, baking soda, baking powder and salt. Mix together and set aside.
In a large bowl, add sugar, brown sugar, peanut butter, shortening, butter, vanilla, maple syrup and eggs. Beat until combined. Lightly beat in flour mixture until combined.
Cover the dough and refrigerate for 2 hours, or overnight.
Heat oven to 375ºF. Line 2 baking sheets with parchment paper. (You do not need to use parchment paper but I like to when I bake.)
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet (9 cookies per baking sheet). Flatten with a crisscross pattern using a fork dipped into sugar. Be sure to refrigerate the dough in between baking batches of cookies.
Bake in oven for 8 minutes for a soft center and light golden color on the bottom, or 9 minutes for a crispy cookie that is lightly golden on top. Let the cookies rest on baking sheet for 5 minutes, then place on a cooling rack.
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