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Homemade Peanut Butter Maple Cream Sandwich Cookies photo

Peanut Butter Maple Cream Sandwich Cookies

These Peanut Butter Maple Cream Sandwich Cookies are a nostalgic delight! Soft, chewy cookies filled with rich peanut butter and sweet maple cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup butter softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups all-purpose flour
For the Cream 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

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Cutter (optional)

Method
 

Instructions
  1. Step 1: Preheat the Oven
    Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. Step 2: Cream the Butters and Sugars
    In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Use an electric mixer to cream these ingredients together until they are light and fluffy.
  3. Step 3: Add the Wet Ingredients
    Add the egg, vanilla, and milk to the mixture. Beat well until everything is fully incorporated.
  4. Step 4: Combine the Dry Ingredients
    In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  5. Step 5: Scoop the Dough
    Using a cookie scoop or tablespoon, place dough balls onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
  6. Step 6: Bake
    Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
  7. Step 7: Prepare the Cream Filling
    While the cookies are cooling, prepare the cream filling. In a mixing bowl, beat together the softened butter and creamy peanut butter until smooth. Gradually add the powdered sugar, vanilla extract, maple extract, and enough heavy whipping cream to achieve a spreadable consistency.
  8. Step 8: Assemble the Sandwiches
    Once the cookies are completely cool, spread a generous amount of the peanut butter maple cream on the underside of one cookie and top it with another cookie. Press gently to create a sandwich.

Notes

  • Store in an airtight container at room temperature for up to a week.
  • Refrigerate for up to two weeks for longer freshness.
  • Freeze unassembled cookies and filling separately for future enjoyment.