1Stir the natural peanut butter in the jar to incorporate any oil separation back into the peanut butter.
2Stir the natural peanut butter in the jar to incorporate any oil separation back into the peanut butter.
3Stir the natural peanut butter in the jar to incorporate any oil separation back into the peanut butter.
4Add the peanut butter and pure maple syrup to a medium bowl and stir until both ingredients are thoroughly incorporated.
5Add the peanut butter and pure maple syrup to a medium bowl and stir until both ingredients are thoroughly incorporated.
6Add the peanut butter and pure maple syrup to a medium bowl and stir until both ingredients are thoroughly incorporated.
7Cover and place in the freezer for 30 minutes. This step is optional, but recommended.
8Cover and place in the freezer for 30 minutes. This step is optional, but recommended.
9Cover and place in the freezer for 30 minutes. This step is optional, but recommended.
10Preheat oven to 350ºF.
11Preheat oven to 350ºF.
12Preheat oven to 350ºF.
13Remove from the freezer and create 12 balls of dough by scooping and rolling into a ball shape between your hands.
14Remove from the freezer and create 12 balls of dough by scooping and rolling into a ball shape between your hands.
15Remove from the freezer and create 12 balls of dough by scooping and rolling into a ball shape between your hands.
16Place the dough balls on a parchment-lined baking sheet.
17Place the dough balls on a parchment-lined baking sheet.
18Place the dough balls on a parchment-lined baking sheet.
19Using a separate piece of parchment paper, place the over the top of the balls and gently press down using the bottom of a drinking glass. Press until the cookies are about ¼ inch thick.
20Using a separate piece of parchment paper, place the over the top of the balls and gently press down using the bottom of a drinking glass. Press until the cookies are about ¼ inch thick.
21Using a separate piece of parchment paper, place the over the top of the balls and gently press down using the bottom of a drinking glass. Press until the cookies are about ¼ inch thick.
22Take a fork and press the tines of the fork into the top of each cookie, in a cross pattern.
23Take a fork and press the tines of the fork into the top of each cookie, in a cross pattern.
24Take a fork and press the tines of the fork into the top of each cookie, in a cross pattern.
25Bake in the oven for 10-11 minutes, or until the edges turn a golden brown.
26Bake in the oven for 10-11 minutes, or until the edges turn a golden brown.
27Bake in the oven for 10-11 minutes, or until the edges turn a golden brown.
28Remove from oven and allow to cool on the parchment paper before enjoying
29Remove from oven and allow to cool on the parchment paper before enjoying
30Remove from oven and allow to cool on the parchment paper before enjoying
Ingredients
1 cup natural peanut butter, chunky or smooth, no added ingredients unless it's salt
1 cup natural peanut butter, chunky or smooth, no added ingredients unless it's salt
1 cup natural peanut butter, chunky or smooth, no added ingredients unless it's salt
The dough is easier to handle if frozen, as instructed. However, the freezing step is optional if you are running low on time.
Don’t allow these to overbake in the oven. If they do, the end result will be a more crumbly cookie.
When pressing the cookies with the glass bottom, a top layer of parchment paper covering the dough helps make sure the glass doesn’t stick to the cookies.
If you like the look of a pressed fork in the top of each cookie, that’s great! Be gentle when pressing and just repeat the “fork press” if you need a more pronounced “design.”