maple & flax peanut butter chunk cookies.

i have been wanting to put together my version of a peanut butter cookie since fall began. something that would compliment the cool weather & leave traces of pure maple syrup sticking around after each bite.

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these ones have ground flax [which can easily be omitted should you prefer].

maple & flax peanut butter chunk cookies

3/4 C turbinado sugar

3 Tbsp. dark brown sugar, packed

2/3 C unsalted butter, room temp

2 large eggs, room temp

1 C peanut butter

1 1/2 tsp vanilla bean paste

2 Tbsp pure maple syrup, grade b

2 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp flaxseed, ground just prior to use {optional}

1 C peanut butter cups, loosely chopped {optional}

pre-heat oven to 350°. cream together the sugars & butter until thoroughly combined (2-3 minutes). while these are mixing, in a separate bowl, combine all dry ingredients including ground flaxseed. return to the sugar/butter mixture and to it, add the eggs. mix for one minute more. add peanut butter, vanilla bean paste & maple syrup. continue mixing with the paddle attachment until all ingredients have been equally incorporated. in three separate installments, add dry ingredients to the wet mixture — combining after each addition, only until mixed. once you have a batter ready, stir in chopped peanut butter cups if desired. roll cookies out using a large cookie scoop & place on an unbleached parchment lined plate. freeze for 30+ minutes. transfer the parchment paper to a cookie sheet & bake for 15 minutes. you may need to adjust the baking time just a bit. i had to leave mine in for a few extra minutes. xx

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