Step 1

Line a baking sheet with parchment paper.

Step 2

In a large bowl add peanut butter and 1 ½ tbsp syrup. Use a spatula and mix the syrup into the peanut butter. At first the peanut butter will become more liquidy as your stir in the syrup, but as you continue to stir, you should see the peanut butter thicken. Continue to stir until the peanut butter becomes as thick as cookie dough and pulls away from the sides of the bowl and can form a dough. Taste the dough and if it is not sweet enough for you, you can add another 1/2 tbsp of syrup and stir that in.

Step 3

Scoop 1 tbsp of dough and roll between palms until it forms a smooth round ball. Place onto baking sheet. Repeat with remaining dough, spacing cookies 1 inch apart. Gently press balls to form a thick round disk (about 1/2 inch thick). Use the back of a fork to make crisss-cross patten on cookies. Cookies can be enjoyed right away. They can also be refrigerated for 30 minutes which will make them slightly firmer. Store uneaten cookies in an airtight container.