Soft and Crinkly Brown Sugar Peanut Butter Cookies.
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup dark or light brown sugar
- 1/4 cup real maple syrup
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8-12 ounces semi-sweet or milk chocolate, melted
- 1/4 cup cane sugar, for rolling
- flaky sea salt, for sprinkling
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Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.
- 3. Scoop the dough out into rounded 1 tablespoon size balls and then roll through the sugar, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.
- 4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
- 5. Drizzle or dip the cookies in chocolate and sprinkle with salt. Eat…or let the chocolate harden and store in an airtight container for up to 4 days.
Source
Original recipe: View Original