There are many variations on the traditional peanut butter cookie recipe floating around Amish kitchens, but this is one of my favorite. Â 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! Â So this is the lone cookie before I ate this one also. Â 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. Â So the pure maple adds a pricier splash to these cookies, but it is worth it. Yum!
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- 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.
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Claudine Bratcher
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