- 1/2 cup (1 stick room temperature) Butter unsalted
- 4 oz Cream Cheese
- 1/2 cup (99 g) Sugar white
- 1/2 cup (106 g) Light brown sugar
- 2 TBSP Pure maple syrup
- 1 Egg
- Mashed 1/2 Banana
- 1/2 tsp Vanilla Extract
- 2-3/4 cups (330 g) All purpose flour
- 1/2 tsp Ground cinnamon
- 1 tsp Baking powder
- 1/4 tsp Kosher Salt
- 1 cup chopped Maple glazed walnuts
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 interesting components I can start my creation with. I was strolling down the baking aisle looking at nuts and saw three new packaged nuts from Diamond. Earlier in the week, I was thinking about a maple cookie, and NOW I found a Glazed Maple Walnuts. It was a sign, lol.
I have a couple of other maple-type cookies on this website, like Bourbon Maple Syrup with Bacon Cookies, Maple Butter Pecan Cookies, and Black Walnut Maple Cookies with Brown Butter Icing but nothing with glazed maple walnuts. Well, you probably guessed I just had to buy and try.
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 make my website better or create a cookie from an ingredient you would like to see. So don’t hesitate to get in touch with me and let me know what you have in mind.
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 1/2 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 bananas, maple syrup, and 1 egg. Mix till the egg and bananas 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°, 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. This recipe makes about 2-1/4 dozen.