Fill your kitchen with the cozy scent of maple and cinnamon with a batch of these homemade cookies, warm from the oven. Recipe courtesy of our Co-Founder Mark’s Mom, Phoebe!
A fresh take on the classic peanut butter cookie, these Big Spoon Maple Cinnamon Cookies are perfect to whip up before a holiday soiree or an impromptu movie night in.
Elf or Polar Express, perhaps?
WHAT YOU’LL NEED:
2 cups packed brown sugar
1/2 cup Big Spoon Roasters Maple Cinnamon Peanut Pecan Butter
1 cup butter, softened (we like grass-fed or Miyokos)
2 large eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1tsp salt
2 tsp vanilla
WHAT TO DO:
- Preheat oven to 350 F
- Combine brown sugar, butter, and BSR Maple Cinnamon nut butter, beat at medium speed until well mixed. Add eggs and vanilla, beat till well mixed. Add flour, baking powder, baking soda and salt and beat at low speed till well mixed.
- Roll dough into 1 1/2 “ balls; use fork dipped in granulated sugar to flatten.
- Bake 8-10 minutes till edges are lightly browned. Cool on rack, best to store in a container that seals well.
Makes about 2 dozen.
Note… they are good without using the sugar on top, too! Also, they turn out well with only one egg, too!
Enjoy!