Peanut Butter Cookies

These peanut butter cookies are totally amazing.  I love peanut butter.  I used to eat it out of the jar with a spoon.  Okay, I still eat it out of the jar with a spoon.  But did you know that if  you mix peanut butter with maple syrup it is even better.  I mean, it seems pretty obvious once I say it because maple syrup is also awesome, but it had never occurred to me.  If you have never had maple syrup and peanut butter mixed together and baked into chewy deliciousness, you should probably make these cookies because you, my friend, are missing out.

The other great thing about these cookies is that they take about two and a half seconds to make.  I may be exaggerating slightly but this is one of the easiest recipes I've made.
So peanut butter + maple syrup + super easy, what are you waiting for.  The flavor in these is a lot lighter than most peanut butter cookies.  They are super chewy and soft.  I think this makes them the best peanut butter cookies I've had.
I made these cookies for a weekend trip to a friend's cabin but forgot to take pictures of them, so it gave me an excuse to make them again.  The first time I made them I used 2 cups wheat flour but the second time I did half white.  I think they were a little lighter the second time, but they were good with all whole wheat flour too.  Either way, I definitely recommend them.

Peanut Butter Cookies

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp baking soda
3/4 tsp fine grain sea salt
1 cup peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 tsps vanilla extract
1. In a medium bowl, combine flours, baking soda and salt. In a separate, larger bowl combine the peanut butter, maple syrup, olive oil and vanilla. Stir until combined.
2. Pour the flour mixture over the peanut butter mixture and stir until barely combined. Let sit for five minutes, give one more quick stir.
3. Drop by heaping tablespoon onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
4. Bake for 10 minutes in a preheated 350F degree oven. Let cool five minutes and transfer to a cooling rack.

From 101 Cookbooks

Print this recipe


  1. Yup! Thanks :) I also got a new book on food photography, From Plate to Pixel and have been playing around with natural light.

  2. That looks like fun! I'm starting to get embarrassed by the terrible light in my kitchen at night, but not enough yet to do anything about it.