How I create my recipes for my cookies always starts with one ingredient. So you can imagine that when I go to the store, I am always looking for any new exciting components for the week's cookie.
I was strolling down the baking aisle looking at nuts and saw three new packaged nuts from Diamond. I was thinking about a maple cookie earlier in the week, and NOW I found a Glazed Maple Walnuts. It was a sign, lol.
Ingredients
- ½ cup Unsalted Butter
- 4 oz Cream Cheese
- ½ cup Sugar white 99 g
- ½ cup Light brown sugar 106 g
- 2 TBSP Pure maple syrup
- 1 Egg
- ½ Banana Mashed
- ½ tsp Vanilla Extract
- 2-¾ cups All purpose flour 330 g
- ½ tsp Ground cinnamon
- 1 tsp Baking powder
- ¼ tsp Kosher Salt
- 1 cup Maple glazed walnuts chopped
Easy Cookies to Make
Chop the glazed maple walnuts into smaller pieces. Then take the banana and mash it with a fork.
Add the cream cheese and the butter to the mixer, blend till smooth on a medium speed. Next, you want to add the sugars and mix for a couple of minutes. You still want to be on a medium speed.
Scrape down the sides and add the egg, vanilla extract, mashed banana, maple syrup mix till incorporated. Slowly add the flour till everything is mixed. Cover with plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C). Taking a medium-size cookie scooper, add twelve scoops to a sheet pan and bake for 11-12 minutes.
Maple Syrup: Does it Matter the Brand?
The type of maple syrup you use will make a big difference in the taste of your cookie. I found a great website that helps with questions about maple syrup. This site does not have any ads (can you believe it) and is easy to read and follow. The name is The Chef & The Dish, and the article is called:
I am always looking for ways to improve my website or create a cookie from an ingredient you would like to see. So don't hesitate to contact me and let me know what you have in mind.
Other Cookies to Try
Everything in the Bowl Oatmeal Cookies
Chocolate Chips with Glazed Pecans Cookies
Recipe
Glazed Maple Walnut Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup Unsalted Butter, room temperature 1 stick
- 4 ounces Cream Cheese
- ½ cup Sugar white 99 g
- ½ cup Light brown sugar 106 g
- 2 Tablespoon Pure maple syrup
- 1 Egg
- ½ Banana Mashed
- ½ teaspoon Vanilla Extract
- 2-¾ cups All-purpose flour 330 g
- ½ teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher Salt
- 1 cup Maple glazed walnuts chopped
Instructions
- Taking a package of glazed maple walnuts and chop them into bite-size pieces. I love these walnuts and tend to eat them as I am chopping. Good thing they come in a 2 cup package. Weigh or measure both sugars into one bowl and set aside. Next, weigh or measure the flour, cinnamon, salt, baking powder and run a whisk through to blend. Take a ½ of a banana and mash it with a fork, and set that aside. (I showed a whole banana in the picture so you could see the size of the banana I used before I cut it in half)
- Add the butter and cream cheese to a mixer bowl and blend on medium speed blend for 2 to 3 minutes. If the butter or cream cheese is still really cold, it will take the full 3 minutes. It should be smooth-looking, not chalky. Add both sugars and mix for another 2 minutes on medium speed. I stop and scrape down the sides and across the bottom before adding the vanilla extract, mashed banana, maple syrup, and 1 egg. Mix till the egg and banana look incorporated.
- Turn the mixer to low and gradually add the flour mixture. Next, I turn off the mixer and scrape the sides and across the bottom before adding the chopped glazed maple walnuts. Finally, turn on the mixer for about 30 seconds to blend the nuts through the cookie dough. Cover lightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Using a medium-size cookie scooper, scoop 12 mounds onto a cookie pan. Bake for 11-13 minutes (mine were done at 12 minutes). After pulling them from the oven move them to a cooling rack.
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Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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