Peanut Butter Maple Cookies are chewy, thick, and made with maple sugar and a touch of cinnamon for a fall twist on a classic bakery style PB cookie!
Preheat your oven to 360 degrees and line baking sheets with parchment paper.
In a large bowl, use a Hand Mixer to cream your butter and peanut butter to incorporate. Then add in your sugars and cream until fluffy, about 3 minutes. Add that egg and vanilla extract and beat for another minute. Then sprinkle on the flour, cinnamon, salt, and baking soda. At this point you can switch to a Wooden Spoon or use the lowest setting of your mixer to gently get the peanut butter maple cookie dough to come together.
Scoop out balls of dough using a Medium Cookie Scoop. Then use clean hands to roll balls of cookie dough. Then, either flatten between your hands or use a fork to press the balls down to flatten. Sprinkle with maple sugar.
Lastly, you will bake these peanut butter maple cookies for about 10 minutes. They will spread and puff up a bit, yielding chewy, soft, thick, and deep colored cookies that are dusted in crunchy sugar and irresistible!
Allow to cool on the baking sheets for a couple of minutes before devouring!
Do note that using homemade or natural Peanut Butter will give you a slightly different texture than a super creamy and easily blended PB like Jif. The peanut butter maple cookies shown are made with natural peanut butter that did not have any added sugar or salt. Both types of PB work and are delicious. But just remember that the texture will be a bit softer and puffier with the processed Peanut butter, and also sweeter since there are added sugars.