From the Chef: Maple Peanut Butter Cookies


By Mark Marques

This is a new twist on a classic cookie! These Maple Peanut Butter cookies are great to bake with your kids, and even better as an ice cream sandwich or with a glass of milk. These cookies are a great way to get your kids involved in cooking and baking. They are fun to make and everyone will enjoy the outcome of this recipe! I hope you enjoy them as much as I did coming up with the recipe! And if you have any questions, please email me. Enjoy!

(As with all recipes, completely read through it first and gather all of your ingredients prior to starting.)

Makes 2 dozen (approximately)


  • 1/2 Cup (1 stick) unsalted butter
  • 3/4 Cup Peanut Butter (smooth or chunky)
  • 1/2 Cup granulated sugar
  • 1/2 Cup packed dark-brown sugar
  • 1/4 Cup Maple Syrup
  • 1 large egg
  • 1/2 Teaspoon Pure Vanilla Extract
  • 1 ¼ Cup all-purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder



Heat your oven to 375 degrees. In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer and a mixing bowl, cream butter, peanut butter and both sugars together until light and fluffy.

Add the egg, maple syrup and vanilla, and mix on medium speed until well combined. Scrape down the side of the bowl with a rubber spatula to make sure everything is incorporated well.

In a separate mixing bowl, sift flour, baking powder and baking soda together. Slowly add the flour mixture to the butter mixture, and mix on a slow speed just until all ingredients are combined. Scrape down the sides and bottom to ensure the dough is all combined.

Using a mini ice cream scoop to scoop the dough, place the dough balls three across and four down evenly spaced on an ungreased cookie sheet(s). Repeat with remaining dough on a second sheet (or wait for first batch to be done, cool the pan slightly before putting remaining dough balls on it).

Using a dinner fork, press the dough balls lightly with the back of the fork to flatten them slightly at two different angles, making a crisscross pattern on top (if necessary, dip the back of the fork in some water or very lightly in some flour, shaking off excess, to prevent the fork from sticking to the dough).

Bake for 7-9 minutes until golden brown on the bottom. Remove from oven and let cool for 30 seconds on the pan. Then move the baked cookies to a cooling rack to cool. Serve warm with ice cold milk or a nice hot cup of coffee.

Or as a special treat, make ice cream sandwiches with the cookies after completely cooling them. Use your favorite ice cream flavors, like Chocolate, Tin Roof Sundae, or a delicious Vanilla Bean. Place a large scoop of slightly softened ice cream on one side of the cookie, and top with another cookie and gently press together to spread the ice cream in the middle and serve immediately or place in the freezer until ready to serve.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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