Maple-Glazed Peanut Cookies

  • Prep 15 min
  • Total 60 min
  • Servings 24
Maple-Glazed Peanut Cookies


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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