Finding cake mixes is a bit of a hit or miss in London – there doesn’t really seem to be a rhyme or reason as to where you can find them. Specifically, when my baking partner in crime, Tash at Velvet Moon Baker, told me that Betty Crocker’s red velvet was available at her local shop, I scoured my local shops for one. After an extensive search, I realised that it was only available at one mini-Waitrose in Knightsbridge near where Beardy Boyfriend is working right now!
While I was conducting a search at my local Sainsbury’s, however, I saw a particular cookie mix that I’d never tried before: Betty Crocker’s maple syrup cookie mix.
Like any girl from the Northeastern US, I’ve had my fair share of maple treats, so I will admit that my expectations were a bit low. I liked the idea of playing off of the flavours which are lovely with maple syrup. I put it out to Facebook, and I received a lot of great suggestion: but going with a combination, I loved as a child, I decided to add some peanut butter. I’m also a little bit obsessed with pretzels (I put them in everything, when I crave some salty flavour), which led to a wonderful cookie. A cookie that really, since you’ve made so many adjustments, you could claim as homemade! Is that cheating? I think not….
Peanut Butter Maple Syrup Cookies
Maple syrup cookie mix
2 tablespoons canola oil
1/4 cup peanut butter
1/4 cup pretzels pieces (cut pretzels into small bite-sized chunks)
Follow the directions on the cookie mix to combine the eggs, cookie mix and oil. Add in the peanut butter and pretzel pieces.
Bake the cookies in accordance with the box instructions (180C for about ten minutes.) The peanut butter means that it will take longer for these cookies to harden on the outside, but they are done when they become a light golden brown colour.
And enjoy! I loved the play of salt and peanut butter with the sweetness of maple syrup in these cookies.