There are many variations on the traditional peanut butter cookie recipe floating around Amish kitchens, but this is one of my favorite. SIGH, I picked up a batch of these delicious peanut butter maple cookie at an Amish bakery and only had one cookie left before I realized - yikes - I need to photograph one! So this is the lone cookie before I ate this one also. The Amish cook who made them said you really can't cheat and use cheap pancake syrup in this recipe, it has to be pure maple. So the pure maple adds a pricier splash to these cookies, but it is worth it. Yum!
- 1 c peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 c shortening
- 3 c all purpose flour
- ½ cup pure maple syrup
- 1 c brown sugar, firmly packed
- 1 c granulated sugar
- 2 teaspoon baking soda
- ½ teaspoon salt
- In large mixing bowl cream shortening, granulated sugar and brown sugar till light and fluffy.
- Add eggs, vanilla, maple syrup and peanut butter. Mix well.
- In medium bowl combine flour, baking soda, salt.
- Add into creamed mixture. Mix well.
- Preheat oven to 375F.
- Place 1 large tablespoon of cookie dough 1 inch apart and flatten with a fork.
- Bake for 10 minutes.
- Let cool slightly and remove from pan.
- Cool on a cookie rack.
Now these cookies look absolutely wonderful! I have all the ingredients on hand and also some real Vermont maple syrup just "begging" to be used up in a very delicious way! LOL!
My husband loves anything peanut butter so this is right up his alley. Thank you for this recipe.
Y'all have a very Happy Easter and I just know sweet little Aster will be beautiful in her Easter duds at church Sunday.
Claudine in Fort Worth, TX