by guest blogger Kelly Madey,
I had a June Cleaver moment,
And the children were greeted
With fresh baked cookies
And there was ice cold milk,
The kind that comes in a glass jar;
And excitement was in the air,
Perhaps too much excitement,
That only a brand new school year
But not from the children,
They were too busy mourning
The end of summer.
What makes these cookies special is Pennsylvania Grade B maple syrup from Rocky Ridge Maple. The syrup has a bold, assertive flavor that goes well with the slight saltiness of the peanut butter.
The maple syrup is featured in both the cookie and the peanut butter filling for a double dose of maple flavor.
No cookie would be complete without a cold milk chaser fresh from the farm.
This is whole milk from Penn View Farm in Perkasie. I love that it comes in old school glass bottles.
I joke with the children about the day after Labor Day being a national holiday, one that is celebrated by parents everywhere, but I am secretly just counting down the days to summer break. One day down, 268 more days to go.
Peanut Butter Maple Sandwich Cookies
(cookie recipe adapted from Dan Smith and Steve McDonagh; frosting recipe is my own)
¾ cup all-purpose flour
1 cup old fashioned oats (not quick oats)
½ teaspoon baking soda
¼ teaspoon baking powder
1/8 teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup sugar
¼ cup light brown sugar
1 large egg, at room temperature
2 teaspoons pure maple syrup, preferably grade B
1 teaspoon vanilla
¾ cup unsalted butter, at room temperature
¾ cup creamy peanut butter
1 cup powdered sugar
2 Tablespoons pure maple syrup, preferably grade B
2 teaspoons vanilla
pinch of salt
- Stir together the flour, oats, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream together the butter and peanut butter until smooth.
- Add sugar, and brown sugar. Mix until fluffy, about 1 minute.
- Add egg, maple syrup, and vanilla and mix until combined.
- Add the flour mixture to the butter and mix until just incorporated. Form cookie dough into Tablespoon sized balls (approximately 36). Chill the cookie dough while the oven preheats.
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment or a silicone liner. Place the cookies two inches apart on the cookie sheet and bake for 10 minutes or until golden brown on the bottom. Repeat with remaining cookies. Let the cookies cool completely.
For the frosting:
- Cream together the butter and peanut butter until smooth. Add sugar and mix until combined.
- Add maple syrup, vanilla, and salt. Mix until combined and creamy.
Makes approximately 18 sandwich cookies.
Rocky Ridge Maple Syrup is available locally at Kimberton Whole Foods in Ottsville and the Doylestown Farmers Market. You can also order directly from their website.
Penn View Farm milk is available at the farm located at 1433 Broad Street in Perkasie. They are open from Monday through Saturday. The milk is also available at several farm markets throughout Bucks County such as Fairview Farm, Maximuck’s and Haring Brothers.
Kelly Madey makes amazing baked goods. Check out her website One Sweet Baker and find her selling her delicious pastries at area farmers markets.
Photo credit for all pictures in this post: Kelly Madey.
Although I don’t usually like peanut butter,I can assure you that these cookies are very delicious.
RT @BCTaste: #Bucks County Kitchen: Peanut Butter Maple Cookies. Yum. #localfood http://t.co/vVjPTuFXnC
VERY YUMMMMMY 🙂 Wonderful Baker!!
[…] guest blogging today over at Bucks County Taste.There will be milk and cookies in celebration(or mourning, depending on your perspective),Of Back […]
[…] guest blogging today over at Bucks County Taste. There will be milk and cookies in celebration (or mourning, depending on your perspective), Of […]
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