Cinnamon Maple Peanut Butter Sugar Cookies Recipe


Soft, chewy peanut butter sugar cookies with maple syrup and cinnamon dipped in dark chocolate. These cookies are delicious year-round, but especially during the holidays and cookie exchanges!


– 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 sprinkle



Preheat the oven to 350°F. 2 parchment-lined baking sheets. Mix flour, baking soda, salt, and cinnamon in a large bowl. Set aside.


Step 1

Stir soft butter, brown sugar, granulated sugar, and peanut butter on medium-high speed for 2-3 minutes until foamy. Stir egg and vanilla, scraping basin edges. Include maple syrup.


Step 2

Fold dry ingredients into mixture slowly. Dough should be stretchy but not sticky. Cover bowl and chill dough 1 hour. Use 2 teaspoons cookie dough to make smooth balls.


Step 3

Roll balls in granulated sugar and place 2 inches apart on baking pans. Bake 9-11 minutes (I like underbaked chewy cookies). golden brown centers and borders. Cool on baking pan.


Step 4

They rise when baked and fall when cool. Cool cookies on wire racks after 2 minutes on pans. Melt chocolate in 20-second increments in a microwave-safe basin or double boiler until glossy. 


Step 5

Home chocolate tempering instructions. Dip half of each cooled cookie in chocolate and sprinkle with festive sprinkles. Enjoy hard chocolate!


Step 6

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