crinkly maple glazed peanut butter cookies
Soft cookies with little cute crows feet etched all over.
Ingredients
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg, at room temperature
- 3 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup
- milk or water, as needed to thin
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat together the butter, peanut butter, brown sugar, and white sugar until fluffy, about 2-3 minutes. Beat in the egg until incorporated, then 2 tsp of the vanilla. Add the flour, baking soda, and salt. Mix until just combined.
- Roll heaping 1 tablespoon sized balls of dough and set onto the prepared baking sheet, leaving 2 inches of room between each cookie. Bake for 7 minutes, then remove the pan from the oven and tap firmly on the counter two or three times to flatten. Return to the oven for 3-4 minutes longer until the edges are just set and the cookies begin to wrinkle. Cool the cookies on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, maple syrup, remaining 1 tsp of vanilla, and 1 tablespoon of milk or water. The glaze should be smooth and thick, but not overly runny. If needed, add an additional tablespoon of liquid to thin.
- Drizzle the glaze over the cookies and sprinkle with flaky sea salt. Serve, or cover and refrigerate for up to a week or freeze for up to 3 months.