Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, beat together softened unsalted butter and creamy peanut butter for about 2 minutes.
- Gradually add brown sugar, mixing for 2-3 minutes until light and fluffy.
- Add the egg, maple syrup, and vanilla extract, blending until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine the dry ingredients with the wet mixture, mixing on low speed until just combined.
- Scoop dough into balls and place them 2 inches apart on the prepared baking sheets.
- Flatten each cookie ball slightly, then bake for 9-11 minutes until edges are just set.
- Cool cookies on sheets for 5 minutes before transferring to a cooling rack.
- Melt white chocolate in intervals, then dip cooled cookies halfway into it.
- Set dipped cookies back on parchment to let chocolate harden.
Nutrition
Notes
Store cookies in an airtight container for up to 5 days. For longer storage, freeze without chocolate for up to 2 months.
