In a small mixing bowl, combine 1 cup of creamy peanut butter and 1/3 cup of maple syrup. Stir well using a spatula or fork until the mixture is smooth and fully integrated.

Cover the bowl with cling film and place it in the freezer for about 1 hour.

Preheat your oven to 355°F (180°C) and line a baking tray with parchment paper.

Scoop out portions of the chilled dough and place them onto the prepared baking tray, about 2 inches apart.

Gently press each cookie down with a fork to create a crosshatch design on top.

Bake the cookies for 10 to 12 minutes until firm and lightly golden.

Allow the cookies to cool completely on the tray before transferring to an airtight container.