Peanut Butter Maple Cream Sandwich Cookies
These Peanut Butter Maple Cream Sandwich Cookies are irresistibly soft with a luscious maple-infused cream filling—perfect for any occasion!
Servings: 24 servings
Ingredients
For the Cookies:
- 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
For the Filling:
- 4 tablespoons unsalted butter softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 3-5 tablespoons heavy whipping cream
Instructions
Cookie Dough Preparation
- 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.
- Crack in the egg, then pour in the vanilla extract and milk. Beat everything together until fully incorporated.
- 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.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Baking 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.
Maple Peanut Butter Cream Filling Preparation
- 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.
Assembling 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.
- Serve these delightful Peanut Butter Maple Cream Sandwich Cookies with a glass of milk or your favorite hot beverage.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling racks
- Spatula
- Cookie Scoop or Spoon
- Small mixing bowl and electric whisk
Notes
- Chill the dough for at least 30 minutes to prevent spreading and ensure uniform cookies.
- Use softened, not melted, butter and peanut butter for the best creaming texture in both dough and filling.
- Assemble sandwich cookies just before serving to keep cookies from becoming too soft.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze baked cookies separately from filling for longer storage; thaw before assembling.