These tender and chewy cookies are the perfect way to ease you into fall. They're loaded with maple flavor and studded with the crunch of toasted chopped pecans. Plus we top them with icing made with real maple syrup. If you're a maple fan - and even if you're not - you must try a batch of these! Perfect for tailgates, after school, bake sales, party treats and rainy Thursdays. Or by the campfire. Or breakfast - they're basically pancakes, right? So delicious.
On thing that may concern you in the recipe is the addition of artificial maple flavor as well as real maple syrup. Never fear. This addition amps up the maple flavor without it tasting like that artificial stuff we all grew up with. It just enhances the natural goodness of maple. You can find the flavoring in the baking section. My usual supermarket begins to carry it this time of year. You can also order it online.
Because the recipe, very slightly adapted from one from Sally's Baking Addiction, includes the extra liquid of the syrup, you MUST chill the dough in order for the moisture to incorporate into the dough.
Expect about a 4 hour turnaround time to make and glaze these cookies. Around 15 minutes to prep and mix, 2 hours to chill, another 15 to scoop plus baking time. We got about 30 cookies from our batch using a 1.5T scoop.
Make ahead directions: We made the dough one day, popped it in the fridge, then baked up batches over two days. You'll want to allow the dough to sit out for about 30 minutes so you can scoop and bake easily.
Loaded with peanut chunks and chocolate chips, these cookies take peanut butter cookies to a new level. Not dry and crumbly like some pb cookies can be, our recipe delivers soft, dense, and oh-so-peanuty flavor in every bite.
We made ours with chunky peanut butter, but have provided an alternate quantity for smooth peanut butter. If at the end of your mixing time your dough is a very crumbly, add a Tablespoon more of peanut butter until the dough forms a ball. You'll need to use shelf-stable pb, not natural, for this recipe. But even those vary in the amount of oil in them. Add a little more if a test dough ball won't hold its shape.
You don't need to refrigerate the dough before baking, especially if you want a little more spreading of the cookie. We chilled ours about an hour because we wanted a thicker, domed cookie that retained its striations from the scooping. Love those little ridges!
This recipe will make about 2 dozen cookies when using a 1-1/2 T scoop. Dough and/or cookies will freeze in a tightly sealed container for a month or so. You can store these cookies at room temperature for several days. Ours never last more than a couple before they all disappear!
Here's a quick video of us testing this recipe.
To brown the butter
Make the dough
Chewy and slightly sophisticated, these cookies are sure to please who like their desserts to have "that little bit extra." We swapped out some of the butter with some fruity and delicious olive oil. We also substituted bread flour for a portion of the all-purpose flour. The result? Chewier cookies (although we attribute that more to the oil than the flour).
The addition of chopped dark bar chocolate gave us puddles of gooey chocolate when they came out of the oven. If you don't have bread flour, feel free to use all-purpose for all the flour. Just don't skip the salt!
We used our favorite grocery store brand, California Olive Ranch, for this recipe. It has a great flavor, is widely available, and is reasonably priced, to boot1
Our recipe, adapted from the Displaced Housewife blog, makes about 3 dozen cookies. They keep at room temperature for several days and can be frozen as dough balls or finished cookies for up to three months.
We will link up a video soon!
Perfect for a birthday or a rainy Tuesday, these soft, sprinkle-covered. almond flavored sugar cookies will brighten the day! They freeze well as dough balls or baked cookies, so go ahead and make a big batch so you can have some on hand for a quick treat or gift.
For the most uniform cookies, we recommend you use a 1-1/2 Tablespoon scoop. Makes 4 dozen 2-1/2 inch cookies. Recipe comes from King Arthur Flour and Smitten Kitchen.
This is a great recipe to bake with kids!
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