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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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