Maple Peanut Butter Cookies Recipe

Amber Bracegirdle | Bluebonnet Baker

Maple peanut butter cookies might just be better than the original recipe. Sweet maple flavor swirls through the whole cookie!

Maple Peanut Butter Cookies Photo

I don't often make peanut butter cookies at home. Don't get me wrong, I love them to the ends of the earth. But my incredibly British husband didn't grow up with peanut butter, and finds the taste off-putting.

I know. I don't know how I married him either, but it turns out he's a pretty nice guy and the best daddy around, so I think I'll keep him, peanut butter-hating tendencies and all. I could make batches of the dough and freeze the dough balls, but all that temptation taking up space in my freezer, when it's only me to eat them, is just a little too dangerous. So I just don't make them.

But this year I decided to participate in the Great Food Blogger Cookie Swap again, after a few years off. (Having a baby will throw off your traditions like whoa, people.) I love that I get three dozen not-baked-by me cookies, and I love that the whole shindig raises money for Kids' Cancer research. 

Now that I have a kid myself, I think about those sort of things more, and they always make me cry. I don't like to cry, so instead, I decided to bake cookies and help raise money. It's only a little thing to do, baking cookies, but the raising money thing is pretty huge. I'm amazed at Lindsay and Julie for pulling it off every year. 

Maple Peanut Butter Cookies Picture

Now, about these cookies. Maple is a flavor that I love - when it's baked into things. But when it's poured over pancakes and you get sticky hands that then smell like maple syrup for the rest of the day? Not. So. Much. But I do really love maple as a baking flavor.

Paired with peanut butter? Quite magical. It's sweet, a little savory, with that nice nutty undertone. They bake up just like traditional peanut butter cookies, so expect that texture. The only thing to be wary of is over-baking. You do NOT want to do that here, or you will end up with hockey pucks instead of cookies. 

Go for the under-baked vs. over-baked. They'll cook a little more on the pan while they cool, and then they'll be just perfect for devouring with a big ol' glass of milk. 

If you have peanut butter cookie lovers in your life, you've got to add these to your holiday baking list. They're such a fun twist on the original, and as the Brits like to say, completely more-ish. That means you want more and more of them. Isn't it a great word? I wish we'd use it more in the U.S., because it completely describes some foods, like these maple peanut butter cookies.

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Maple Peanut Butter Cookies Recipe

    56 Servings


  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Pure Maple Syrup
  • 2 teaspoons Pure Vanilla Extract
  • 2 Eggs, room temperature
  • 2 cups Creamy Peanut Butter, or crunchy peanut butter
  • 3 1/2 cups All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Soda
  • Granulated Sugar, for rolling


  1. Preheat oven to 375°F.
  2. In the bowl of a stand mixer, combine softened butter and maple syrup. Mix on medium high speed until light and creamy. Add in vanilla extract and mix again until incorporated.
  3. Add eggs and peanut butter and mix again until both are fully incorporated.
  4. In a separate mixing bowl, combine flour, salt and baking soda. Use a whisk to combine and aerate the dry ingredients.
  5. Add the dry ingredients to the wet ingredients in three increments, scraping down the sides of the bowl after each addition is mixed in.
  6. Use a medium cookie scoop to measure cookie dough into balls. Roll the dough ball in your hands to make it round, then roll it in the granulated sugar.
  7. Place the dough balls roughly 1-2 inches apart on a parchment or silicone mat lined cookie sheet, then press each one in a cross-hatch pattern with a fork.
  8. Bake for 10 minutes, or until golden brown. Do not overbake!
  9. Allow to cool for a few minutes on the baking sheet, then move to a cooling rack.


  • Store in an airtight container for up to four days, or freeze for up to three months.
  • You can freeze the dough balls before baking them, and then bake just a few cookies at a time, whenever you like.


Cooking Method:
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Related Recipes:
Cookie Recipes, Baking Recipes, Baked Recipes, Peanut Butter Recipes, Holiday Recipes, Christmas Recipes, Homemade Gift Recipes
Recipe Yields:
56 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Amber Bracegirdle
Recipe Yields: 56 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 56

Amount Per Serving
Calories from Fat 65
Calories 137

% Daily Value*
Total Fat 8g
  Saturated Fat 3g
Sodium 44mg
Total Carbohydrate 14g
  Dietary Fiber 0g
  Sugars 6g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

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