Once again, there was something just lying around the apartment that I decided to try to turn into a baked good recipe. This week it was maple cream. My mother had no idea what to do with it so she passed it to me in the hopes I could use it in a recipe. I decided to use an adapted peanut butter cookie recipe as the base and substitute the peanut butter for the maple cream.
These were probably the stickiest cookies I’ve ever made so it was a bit of a struggle getting them all portioned out and onto the sheet but I got it. They definitely spread out way more than I predicted so that accounts for the cookiemorph I showed at the end. This was kind of a quick thrown together recipe but I seriously keep going back and sneaking bites because it did turn out (although ugly) yummy!
Maple Cream Cookie
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup maple cream
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a small mixing bowl, whisk together flour, baking soda and salt, set aside. In the mixing bowl of an electric mixer, mix together butter, maple cream, granulated sugar and brown sugar until light and fluffy. Stir in egg and vanilla. Slowly add dry ingredients. Scoop out 1 even tablespoon of dough at a time and roll into a small ball. Set dough balls on greased cookie sheet and bake 10-12 minutes.