Ingredients
- 1 pouch Betty Crocker® peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- 1/3 cup coarsely chopped peanuts
- 1/3 cup powdered sugar
- 2 tablespoons real maple or maple-flavored syrup
Preparation
Step 1
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.