Maple-Glazed Peanut Cookies

  • Prep 15 min
  • Total 60 min
  • Servings 24


pouch Betty Crocker™ peanut butter cookie mix
tablespoons vegetable oil
tablespoon water
cup coarsely chopped peanuts
cup powdered sugar
tablespoons real maple or maple-flavored syrup


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  • 1
    Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
  • 2
    In medium bowl, stir together cookie mix, oil, water, egg and peanuts until dough forms.
  • 3
    Shape dough into 24 (1 1/2-inch) balls (or drop by level tablespoonfuls). Place on ungreased cookie sheets.
  • 4
    Bake 11 to 13 minutes or until edges begin to brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 5
    In small bowl, stir together powdered sugar and maple syrup until glaze forms. (If glaze is too thick to drizzle, add additional syrup, 1 teaspoon at a time. If glaze is too thin, add additional powdered sugar, 1 tablespoon at a time.) Drizzle glaze over cooled cookies. Let stand 2 to 3 minutes or until glaze is set.



Expert Tips

These cookies are on the larger side. If you’d prefer to make smaller cookies, instead of shaping the dough into 24 balls, shape into 36 balls and bake 8 to 10 minutes.

Store cookies in an airtight container or in a sealed food-storage plastic bag for up to one week.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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