Okay so when I picked this recipe to share with you guys I never really considered that it was possibly more of a winter cookie than summer one.
Cinnamon and maple are not natural bedfellow with hot sunny days – but I say if it tasted good who the heck cares. And if you care about that kind of thing we would never be friends anyway! 😛
This cookie is all kinds of excellent, it’s is a fairly simple peanut butter and white chocolate base, tasty enough in itself. Soft gooey texture, sweet creamy white chocolate and a moorish nutty base – what’s not to love?
But it’s the glaze that really makes this recipe – first off the bat they smell like a dream and they taste gorgeous – smooth, sweet and a tang of spice and warmth. These cookies are excellent and I promise if you don’t try they you are missing out.
250g Smooth Peanut Butter
115g Unsalted Butter
70g Granulated Sugar
150g Light Brown Sugar
1 tbls Milk
2 tsp Vanilla Extract
170g Plain Flour
1 tsp Cornstarch
¾ tsp Bicarb Soda
½ tsp Baking Powder
¼ tsp Salt
150g Chopped White Chocolate
⅔ tbsp Granulated Sugar
60g Unsalted Butter
90g Maple Syrup
160g Icing Sugar
1-2 tbsp Milk
½ tsp Ground Cinnamon
In a bowl measure out the flour, cornstarch, bicarb soda, baking powder and salt and set to one side.
In a large mixing bowl cream together the peanut butter, butter and sugars using an electric handheld whisk until it the ingredients are well combined.
To the butter mixture add the egg, vanilla extract and milk and beat again with the hand held whisk until everything is well combined.
Using a wooden spoon gradually combine the flour into the butter mixture. Add the flour in 2 – 3 batches.
Once the flour is combined add the chopped white chocolate, and using a wooden spoon mix the chocolate through the dough.
The dough needs to be cooled so pop in the fridge for 1 & ½ to 2 hours.
Once chilled preheat the oven to 175C
Pour the 2-3 tbsp of granulated sugar onto a plate.
Scoop out about a tablespoon of cookie dough and roll into a ball. Then roll the cookie into the sugar to coat the dough. Place the cookie dough balls onto a baking sheet, leaving space for cookies spreading.
Press each cookie ball down slightly with the back of a spoon before popping to the oven for 10-12 minutes. Once baked allow to cool on the baking sheet for a few minutes before moving to a cooling rack to cool completely.
Once cookies are cool make your maple glaze.
Melt the butter and maple together in a medium size pan over a low heat. Just until the butter is melted and no more.
Add the cinnamon and ⅓ of the icing sugar to the butter, using a wooden spoon beat well together for a few minutes until all the lumps from the icing sugar have dissolved. Add the rest of the icing sugar in 2 batches and repeat the process.
Once the glaze is smooth depending on how thick you want your glaze you may want to add some milk – do this a tsp at a time to ensure that your mix doesn’t get too runny.
Once it’s the right consistency for you dip each cookies face down into the glaze and set on a wire rack again to cool.
Once the glaze sets, enjoy!