I have a few good ideas for my walnut butter. Maple walnut butter cookies would be at the top of my list.
It was inspired by that small jar of maple walnut topping. We had went to a local maple syrup business near my parent’s and had a pancake breakfast. After all-you-can-eat pancakes, we went into the store area where I picked up some of this maple walnut topping and Wesley grabbed some amber maple syrup.
Nothing is better than real maple syrup. Nothing.
These cookies were definitely a hit, especially with me. I kept telling my mom these are right up her alley, but she didn’t want any part of them. I think it’s because she’s trying hard to cut sugar out of her diet. In that case, I can’t really blame her. These are so addictive.
Before you start this recipe, go on over to the walnut butter post and get your one ingredient walnut butter recipe.
Maple Walnut Butter Cookies
- 1/2 cup unsalted butter , room temperature
- 3/4 cup sugar
- 2 eggs
- 1/2 cup walnut butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp walnut butter
- 2 tsp maple syrup
- 1/2 cup powdered sugar
- 4 tsp . milk
- Preheat oven to 325 degrees. Place parchment paper on a cookie sheet.
- In the stand mixer, add butter and sugar. Mix on medium with the paddle attachment until smooth and creamy.
- Add one at a time and mix on medium until completely combined.
- Next, add the walnut butter, maple syrup, and vanilla. Mix on medium until incorporated.
- In a medium bowl, sift flour, baking soda, and salt.
- Add the dry ingredients into the wet mixture and beat on low just until the flour is incorporated.
- Scoop cookie dough onto cookie sheet. Give them plenty of room to spread. (I put 6 on a cookie sheet)
- Bake for 14-16 minutes or until golden brown.
- Cool on a cooling rack.
- In a small dish, add the walnut butter and maple syrup. (You can also use maple extract, but I would recommend 1 teaspoon of extract and 1 teaspoon of milk.)
- Whisk together until combined.
- Add powdered sugar and milk into the bowl. Whisk until the glaze comes together.
- Dunk the cooled cookie tops into the glaze and place on cooling rack to dry. (The glaze with the maple syrup is sticky, so don't stack them. If you prefer the maple extract, the glaze will dry hard and not stick.)
Here are the beautiful and delicious maple walnut butter cookies. I hope you enjoy them as much as I did. 🙂