Peanut Butter Maple Cream Sandwich Cookies

If you’re a fan of rich, nutty flavors combined with a sweet, creamy filling, these Peanut Butter Maple Cream Sandwich Cookies are about to become your new obsession. Imagine soft, buttery peanut butter cookies hugging a luscious maple-infused cream that melts in your mouth with every bite. These sandwich cookies strike the perfect balance between indulgence and comfort, making them an irresistible treat for any occasion.

Why This Recipe Belongs in Your Rotation

Whether you’re baking for a crowd or just craving a cozy afternoon snack, these Peanut Butter Maple Cream Sandwich Cookies are the ultimate crowd-pleaser. The peanut butter cookie base is soft yet sturdy enough to hold the fluffy maple cream filling without crumbling. The subtle warmth from the brown sugar and the hint of vanilla perfectly complement the nutty richness, while the maple cream filling adds a unique twist that elevates this classic dessert.

This recipe is also incredibly approachable for bakers of all levels. The ingredients are pantry staples, and the method is straightforward without sacrificing flavor or texture. Plus, they’re perfect for gifting, lunchboxes, or even a festive dessert table. If you love the cozy flavors of peanut butter and maple, you’ll want to add these to your baking repertoire ASAP.

Ingredient Checklist

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 3/4 cups all-purpose flour
• 4 tablespoons unsalted butter, softened (for filling)
• 1/2 cup creamy peanut butter (for filling)
• 2 cups powdered sugar
• 2 teaspoons vanilla extract (for filling)
• 1 teaspoon maple extract
• 3-5 tablespoons heavy whipping cream

What You’ll Need (Gear)

• Mixing bowls – for combining wet and dry ingredients
• Electric mixer or stand mixer – to cream the butter and peanut butter smoothly
• Measuring cups and spoons – for precise ingredient amounts
• Baking sheets – to bake your cookies evenly
• Parchment paper or silicone baking mats – to prevent sticking and easy cleanup
• Cooling racks – to cool cookies completely before assembling
• Spatula – for folding in flour and scraping the bowl
• Cookie scoop or spoon – to portion the dough evenly
• Small mixing bowl and electric whisk – to whip the filling until fluffy

The Method for Peanut Butter Maple Cream Sandwich Cookies

Step 1: Cream the Butter, Peanut Butter, and Sugars

In a large mixing bowl, combine the softened unsalted butter and creamy peanut butter. Using an electric mixer, beat on medium speed until smooth and creamy. Add the brown sugar and granulated sugar, continuing to beat until the mixture is light and fluffy. This step ensures your cookies will have a tender, melt-in-your-mouth texture.

Step 2: Add Egg, Vanilla, and Milk

Crack in the egg, then pour in the vanilla extract and milk. Beat everything together until fully incorporated. The milk helps to keep the dough soft and workable while enhancing the flavors.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula just until combined. Avoid overmixing to keep your cookies tender.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to scoop and preventing the cookies from spreading too much during baking.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, portion the dough into 1-inch balls and place them about 2 inches apart on the baking sheets. Gently flatten each ball with the palm of your hand or the bottom of a glass.

Bake for 10-12 minutes, or until the edges are set and slightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Step 6: Prepare the Maple Peanut Butter Cream Filling

In a clean mixing bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and fluffy. Add the powdered sugar, vanilla extract, and maple extract. Continue beating while gradually adding the heavy whipping cream, one tablespoon at a time, until the filling reaches a thick but spreadable consistency.

Step 7: Assemble the Sandwich Cookies

Once your cookies have completely cooled, spread a generous dollop of the maple peanut butter cream on the bottom side of one cookie. Sandwich it with another cookie, pressing gently to spread the filling evenly to the edges. Repeat until all cookies are paired.

Step 8: Serve and Enjoy

Serve these delightful Peanut Butter Maple Cream Sandwich Cookies with a glass of milk or your favorite hot beverage. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

If You’re Out Of…

• Maple extract: Use pure maple syrup (reduce the milk slightly to compensate for extra liquid) or a combination of vanilla and a tiny pinch of cinnamon for a similar warm flavor.
• Heavy whipping cream: Substitute with whole milk or half-and-half, but expect a slightly less fluffy texture in the filling.
• Peanut butter: Try almond butter or sunflower seed butter as a nut-free alternative, adjusting sweetness as needed.
• Brown sugar: Use coconut sugar or a mix of granulated sugar with a teaspoon of molasses for depth of flavor.

Cook’s Commentary

One of the best parts of this recipe is how the flavors marry so beautifully without being overpowering. The peanut butter provides a rich base flavor, but it’s the maple cream that adds a surprising and delightful twist. These cookies are soft and tender with just the right amount of chewiness, thanks to the brown sugar and the gentle mixing technique.

When baking these, make sure your butter and peanut butter are truly softened—not melted—to get that perfect creaming texture. Also, chilling the dough is key to controlling spread and ensuring uniform cookie size. The filling is incredibly versatile, so if you’re feeling adventurous, you can experiment with adding a pinch of cinnamon or even a dash of espresso powder for a mocha hint.

If you enjoy recipes that combine the nutty richness of peanut butter with the sweet warmth of maple, you might want to explore other treats like Spicy Peanut Chicken Noodles for dinner or indulge in the sweet layers of Maple Pecan Sticky Buns With Caramel Glaze for dessert. These pairings create a well-rounded culinary experience centered around peanut and maple flavors.

Make Ahead Like a Pro

You can prepare the cookie dough up to 2 days in advance and keep it tightly wrapped in the refrigerator. This resting period actually enhances the flavor and texture. The filling also stores well in an airtight container in the fridge for up to a week. Assemble the sandwich cookies just before serving to keep the cookies from becoming too soft.

For longer storage, freeze baked cookies separately from the filling. When you’re ready to serve, thaw cookies at room temperature and whip up a fresh batch of the filling or thaw the filling gradually in the fridge before assembling. This approach keeps your Peanut Butter Maple Cream Sandwich Cookies tasting fresh and delightful any time.

Peanut Butter Maple Cream Sandwich Cookies Q&A

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that is designed for one-to-one substitution. Make sure your blend contains xanthan gum or add a small amount to help with texture. The cookies might be a bit more delicate but still delicious.

How do I store these cookies to keep them fresh?

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. If refrigerated, bring them back to room temperature before serving for the best flavor and texture.

Can I use natural peanut butter instead of creamy?

Natural peanut butter works, but it can sometimes be oilier or grainier, which might affect the texture of the dough and filling. Stir the peanut butter well before measuring and consider chilling the dough slightly longer to help with consistency.

What’s the best way to get the filling fluffy?

Make sure your butter and peanut butter are softened to room temperature, not melted. Beat them thoroughly before adding the powdered sugar. Add the heavy whipping cream gradually while beating on medium-high speed until the filling is light and fluffy. This usually takes about 3-5 minutes.

You Might Also Like

• Spicy Peanut Chicken Noodles – A savory noodle dish with a bold peanut sauce for dinner inspiration.
• Maple Pecan Sticky Buns With Caramel Glaze – Sweet, sticky, and perfect for weekend brunch.

Next Steps

Now that you have the recipe for these delectable Peanut Butter Maple Cream Sandwich Cookies, it’s time to gather your ingredients and bake. Don’t rush the process—take your time creaming, chilling, and assembling for the best results. Share them with friends and family or savor them yourself. Either way, these cookies promise comfort and joy in every bite.

Experiment with variations by swapping extracts or adding a sprinkle of sea salt on top for an extra flavor punch. Once you master this recipe, you’ll have a go-to cookie that’s perfect for holidays, gifts, or a sweet pick-me-up any day of the week. Happy baking!

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