Maple Pecan Snowball Cookies
Maple Pecan Snowball Cookies are delightful treats that fuse the sweet, earthy flavor of Vermont maple syrup with the rich crunch of pecans. These buttery, melt-in-your-mouth cookies are often rolled in powdered sugar, giving them a snow-kissed appearance that makes them perfect for festive occasions. Whether enjoyed during the holiday season or any time of the year, these cookies are sure to please anyone with a sweet tooth.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Maple syrup | 1/4 cup |
| Powdered sugar | 1/2 cup |
| Pecans, finely chopped | 1 cup |
| All-purpose flour | 1 3/4 cups |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Additional powdered sugar | for rolling |
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream Butter: In a mixing bowl, use an electric mixer to cream the unsalted butter until it is smooth and fluffy, about 2-3 minutes.
- Add Maple Syrup: Pour in the maple syrup and continue mixing until the ingredients are fully combined and the mixture is light and airy.
- Incorporate Dry Ingredients: Gradually add the powdered sugar, and continue to mix until it is fully incorporated. Then add the vanilla extract and salt, and mix again.
- Add Pecans and Flour: Slowly fold in the finely chopped pecans and all-purpose flour. Use a spatula or wooden spoon to combine until the dough forms; it may be slightly crumbly but should hold together.
- Form Cookies: Using your hands, grab about a tablespoon of dough and roll it into a ball. Place the cookie balls onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies start to brown slightly. Be careful not to overbake, as you want them to stay soft inside.
- Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Roll in Sugar: Once the cookies are completely cool, roll them in additional powdered sugar to create a beautiful snowy finish.
- Serve and Enjoy: Finally, serve your Maple Pecan Snowball Cookies on a decorative plate and enjoy with a warm cup of tea or coffee! These cookies can be stored in an airtight container for up to a week.
Vermont Maple Sugar Cookies
Vermont Maple Sugar Cookies are soft, tender cookies that capture the essence of winter with the natural sweetness of Vermont maple syrup and brown sugar. These delightful cookies are perfect for holiday celebrations or cozy winter gatherings, offering a rich flavor and a delightful chewiness that will have everyone reaching for seconds.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Brown sugar | 1 cup |
| Maple syrup | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Maple sugar (for rolling) | 1/2 cup |
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep your cookies from sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and brown sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Maple Syrup and Egg: Add the maple syrup and the egg to the creamed mixture, followed by the vanilla extract. Mix well until everything is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a dough forms. Be careful not to overmix; just mix until the flour is incorporated.
- Form Cookies: Using a cookie scoop or tablespoon, scoop out dough and roll it into balls about 1 inch in diameter. Roll each ball in the maple sugar to coat it completely.
- Place on Baking Sheet: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are slightly firm but the centers are still soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on them for about 5 minutes before transferring them to wire racks to cool completely.
- Serve and Enjoy: Once the cookies have cooled, serve them up as a delicious treat for friends and family, or store them in an airtight container to enjoy later!
Maple Oatmeal Raisin Cookies
Maple Oatmeal Raisin Cookies are a delightful twist on the classic oatmeal raisin cookie, infused with the rich, natural sweetness of Vermont maple syrup. These cookies offer a chewy texture and a comforting flavor that combines wholesome oats with plump raisins, making them perfect for the holiday season or any time you crave a warm, satisfying treat.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Brown sugar | 3/4 cup |
| Maple syrup | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 cup |
| Old-fashioned oats | 2 cups |
| Raisins | 1 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter, brown sugar, and maple syrup together until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Egg and Vanilla: Crack the egg into the bowl, followed by the vanilla extract. Mix well until all ingredients are thoroughly combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet mixture, mixing with a spatula or wooden spoon until just combined. Do not overmix.
- Fold in Oats and Raisins: Gently fold in the old-fashioned oats and raisins until they are evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
- Bake: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers appear soft.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to wire racks to cool completely.
- Serve and Enjoy: Once the cookies have cooled completely, serve them fresh or store them in an airtight container for later enjoyment.
Soft Maple Gingerbread Cookies
Soft Maple Gingerbread Cookies are a festive delight, perfect for the holiday season. These cookies bring a warm, spicy flavor complemented by the rich sweetness of Vermont maple syrup. Soft and chewy, they make an ideal treat for holiday gatherings, enjoyed freshly baked or decorated with icing.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 3/4 cup (1.5 sticks) |
| Brown sugar | 1 cup |
| Maple syrup | 1/2 cup |
| Egg | 1 large |
| Molasses | 1/4 cup |
| All-purpose flour | 3 1/4 cups |
| Baking soda | 1 teaspoon |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Baking powder | 1/2 teaspoon |
| Instant coffee (optional) | 1/2 teaspoon |
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- Cream Together Wet Ingredients: In a large mixing bowl, cream the unsalted butter and brown sugar using an electric mixer. Mix until light and fluffy, which should take about 3-4 minutes. Then, add the maple syrup, egg, and molasses, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, salt, baking powder, and instant coffee (if using). Guarantee all dry ingredients are evenly mixed.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or using a spatula until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Chill the Dough: Once combined, cover the dough with plastic wrap and refrigerate for at least 1 hour, or overnight, to help with shaping the cookies.
- Shape the Cookies: After chilling, take the dough out of the refrigerator. Using a tablespoon or cookie scoop, portion out the dough and roll into balls (approximately 1 inch in diameter). Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are set and the centers look slightly soft. The cookies will firm up as they cool.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Decorate (Optional): Once cooled, feel free to decorate with icing or sprinkles for a festive touch. Enjoy your Soft Maple Gingerbread Cookies with a warm beverage or during holiday festivities!
Maple-Glazed Shortbread Cookies
Maple-Glazed Shortbread Cookies are a delightful combination of buttery shortbread and sweet Vermont maple syrup glaze. These cookies are rich and crumbly, offering a melt-in-your-mouth texture that pairs beautifully with the sweet maple flavor. Perfect for holiday celebrations or as a simple yet elegant treat, these cookies are sure to impress.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Salt | 1/2 teaspoon |
| Powdered sugar (for glaze) | 1 cup |
| Milk (for glaze) | 1-2 tablespoons |
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, combine the unsalted butter and granulated sugar. Using an electric mixer, cream these ingredients together until the mixture is light and fluffy, about 3-4 minutes.
- Add Maple Syrup and Vanilla: Pour in the maple syrup and vanilla extract, mixing until well incorporated into the butter and sugar mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should come together and be slightly crumbly.
- Shape the Dough: Gather the dough together with your hands and form it into a disk. Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm it up slightly.
- Roll and Cut Cookies: Once the dough is chilled, place it on a lightly floured surface. Roll the dough out to about 1/4 inch thick. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Prepare Maple Glaze: In a small bowl, whisk together the powdered sugar and enough milk (1-2 tablespoons) to reach your desired glaze consistency. You want it to be thick but pourable.
- Glaze the Cookies: Once the cookies have cooled completely, drizzle or dip the tops into the maple glaze. Allow the glaze to set before serving or storing.
- Serve: Enjoy your Maple-Glazed Shortbread Cookies with a cup of tea or coffee, or share them during your holiday celebrations!
Chewy Maple Brown Sugar Cookies
Chewy Maple Brown Sugar Cookies are a deliciously soft and chewy treat infused with the natural sweetness of Vermont maple syrup and brown sugar. These cookies are perfect for the holiday season, offering a rich flavor and satisfying texture that will have everyone reaching for seconds. The combination of maple syrup and brown sugar creates a delightful caramel-like taste, making them a perfect companion for hot cocoa or a festive beverage.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 3/4 cup (1.5 sticks) |
| Brown sugar | 1 cup |
| Granulated sugar | 1/4 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 1 large |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, combine the unsalted butter, brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, roughly 3-4 minutes.
- Add Maple Syrup and Vanilla: Pour in the maple syrup and vanilla extract. Mix until well combined with the butter and sugar mixture.
- Incorporate Eggs: Add the egg to the mixture and beat until fully integrated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart as they will spread while baking.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers are still soft. They may look slightly underbaked, but they will set as they cool.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chewy Maple Brown Sugar Cookies with a warm beverage!
Maple Chocolate Chip Cookies
Maple Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie recipe, combining the irresistible flavors of rich chocolate with the sweet, earthy notes of Vermont maple syrup. These cookies come out wonderfully soft and chewy, making them the perfect treat for any holiday gathering or cozy night in. The addition of maple syrup enhances the sweetness while adding a unique flavor that pairs perfectly with chocolate.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 3/4 cup (1.5 sticks) |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 1 large |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Maple Syrup and Vanilla: Pour in the maple syrup and vanilla extract, mixing until everything is well combined with the butter and sugar mixture.
- Incorporate Egg: Add the egg to the mixture, beating well until fully integrated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can result in tough cookies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop the Dough: Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set, while the centers may still look slightly underbaked; they will firm up as they cool.
- Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to finish cooling completely. Enjoy your Maple Chocolate Chip Cookies with a glass of milk or your favorite warm beverage!
Maple Walnut Biscotti
Maple Walnut Biscotti are an irresistible Italian cookie that combines the rich, sweet flavor of Vermont maple syrup with crunchy walnuts, making them an ideal treat for coffee or tea. These twice-baked cookies are perfectly crisp and perfect for dipping, making them a wonderful addition to your holiday cookie platter or a delightful gift for friends and family.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter (softened) | 1/2 cup (1 stick) |
| Maple syrup | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 large |
| Chopped walnuts | 1 cup |
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cream Butter and Wet Ingredients: In a separate mixing bowl, cream the softened unsalted butter using an electric mixer until smooth. Add maple syrup and vanilla extract, mixing until fully incorporated. Then, add the eggs one at a time, beating well after each addition.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Walnuts: Gently fold in the chopped walnuts using a spatula, ensuring they are evenly distributed throughout the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log, about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are slightly golden and firm to the touch. Remove from the oven and let cool on the baking sheet for 10 minutes.
- Slice the Logs: Once cooled, transfer the logs to a cutting board. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
- Second Bake: Arrange the slices cut-side down back on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are golden brown and crisp.
- Cool: Remove the biscotti from the oven and let cool completely on a wire rack before serving or storing in an airtight container.
Enjoy your delicious Maple Walnut Biscotti with your favorite beverage!
Spiced Maple Molasses Cookies
Spiced Maple Molasses Cookies are a delightful twist on traditional holiday cookies, combining the deep, rich flavors of molasses with the subtle sweetness of Vermont maple syrup and fragrant spices. These soft and chewy cookies are perfect for enjoying with a cup of tea or coffee during the festive season, and they fill your home with a warm, inviting aroma as they bake.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter (softened) | 3/4 cup (1 1/2 sticks) |
| Brown sugar (packed) | 1 cup |
| Granulated sugar | 1/4 cup |
| Maple syrup | 1/4 cup |
| Molasses | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until all dry ingredients are well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the maple syrup, molasses, egg, and vanilla extract to the butter mixture. Mix well until fully incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. They will continue to firm up as they cool.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to one week.
Enjoy the warm, spiced flavors of these delicious Spiced Maple Molasses Cookies throughout the holiday season!
Maple Cranberry Walnut Cookies
Maple Cranberry Walnut Cookies are a delightful holiday treat that beautifully combines the tartness of dried cranberries with the rich, earthy flavor of walnuts, all sweetened with pure Vermont maple syrup. These chewy cookies offer a burst of flavor in every bite, making them a perfect addition to holiday cookie platters or as a sweet snack throughout the season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Brown sugar (packed) | 1 cup |
| Maple syrup | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | 1 cup |
| Chopped walnuts | 1 cup |
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
- Cream Butter and Brown Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and packed brown sugar together on medium speed until the mixture is creamy and light, about 2-3 minutes.
- Add Wet Ingredients: Mix in the maple syrup, egg, and vanilla extract into the butter mixture until all ingredients are incorporated and smooth.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing; it’s okay if some flour is still visible.
- Fold in Cranberries and Walnuts: Use a spatula to gently fold in the dried cranberries and chopped walnuts into the dough until evenly distributed.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough and place rounded balls onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden and the centers remain soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Store: Once cooled, store the Maple Cranberry Walnut Cookies in an airtight container at room temperature for up to a week. Enjoy!
Maple S’mores Cookies
Maple S’mores Cookies are a delicious twist on the classic campfire treat, bringing the flavors of gooey marshmallows, rich chocolate, and crunchy graham crackers into a soft and chewy cookie form. Infused with the sweetness of Vermont maple syrup, these cookies are perfect for holiday gatherings or cozy nights by the fire, evoking the nostalgia of roasting marshmallows while delivering a unique cookie experience.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Brown sugar (packed) | ¾ cup |
| Granulated sugar | ¼ cup |
| Maple syrup | ¼ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Mini marshmallows | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Crushed graham crackers | ½ cup |
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set the bowl aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, packed brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Wet Ingredients: Mix in the maple syrup, egg, and vanilla extract to the butter and sugar mixture until fully combined and smooth.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix; a few flour streaks are perfectly fine.
- Fold in Add-ins: Gently fold in the mini marshmallows, semi-sweet chocolate chips, and crushed graham crackers into the cookie dough using a spatula until evenly distributed throughout the mixture.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden and the centers appear soft and puffy.
- Cool the Cookies: Once baking is complete, take the baking sheets out of the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Maple S’mores Cookies warm or at room temperature!