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Peanut Butter Sandwich Cookies with Maple Buttercream Filling

These Peanut Butter Sandwich Cookies are the ultimate treat for peanut butter lovers! Soft, chewy, and perfectly sweet, each cookie is paired with a luscious maple buttercream filling that takes them to the next level. Whether you’re baking for a holiday cookie platter, a family gathering, or just a cozy weekend treat, these cookies are sure to be a new favorite.

Why You’ll Love This Recipe

• Classic peanut butter cookie flavor with a soft texture
• Easy buttercream filling made with real maple syrup
• Great for parties, after-school snacks, or gifting
• Can be made ahead and stored or frozen

Ingredients

For the Peanut Butter Cookies:

• 1 cup unsalted butter, softened
• 1 cup peanut butter (smooth or crunchy)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons baking soda

For the Maple Buttercream Filling:

• 4 tablespoons butter, softened
• 4 ounces cream cheese, softened
• 2 tablespoons real maple syrup
• 4 cups powdered sugar

Instructions

Make the Cookies:

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. In the bowl of a stand mixer (or using a hand mixer), beat the butter, granulated sugar, brown sugar, and eggs until light and creamy.
3. Add the peanut butter and mix until well blended.
4. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined.
6. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a fork in a crisscross pattern (optional for a classic peanut butter cookie look).
8. Bake for 10–12 minutes, or until the edges are set and the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Maple Buttercream Filling:

1. In a mixing bowl, beat together the softened butter and cream cheese until smooth.
2. Add the maple syrup and mix until combined.
3. Gradually add the powdered sugar, beating on low speed until fully incorporated and fluffy.
4. If the frosting is too thick, add 1–2 teaspoons of milk to adjust consistency.

Assemble the Sandwich Cookies:

1. Once the cookies are completely cool, match them into pairs by size.
2. Pipe or spread about 1–2 tablespoons of maple buttercream onto the flat side of one cookie.
3. Gently press the second cookie on top to create a sandwich.
4. Repeat until all cookies are filled.

Tips for Success

• Chill the dough for 30 minutes if it’s too soft to scoop or roll.
• Store in an airtight container for up to 5 days or freeze for longer storage.
• Swap the maple syrup for honey or vanilla extract for a different flavor twist.
• Add mini chocolate chips or chopped peanuts to the filling for extra crunch.

More Delicious Cookie Recipes

If you love homemade cookies, be sure to check out some of our reader favorites:

• Avalanche Cookies – Rice Krispies, white chocolate, and peanut butter magic
• Soft Chocolate Chip Cookies – Thick, chewy, and loaded with chocolate
• Peanut Butter Blossoms – A holiday classic
• Brownie Cookies – Perfect for when you need dessert fast

Or explore our Cookies Hub Page with hundreds of tried-and-true cookie recipes perfect for any occasion!

Final Thoughts

These Peanut Butter Sandwich Cookies with Maple Buttercream are the kind of nostalgic, homemade dessert that always hits the spot. The combination of soft, slightly chewy cookies with rich, creamy filling is simply irresistible. Try making a double batch—you’ll be glad you did. Let us know in the comments if you made this recipe or tag us on social @yourhandle so we can see your cookie creations!

While the Cookies are cooling, make the filling:  In the mixing bowl of a stand mixer, place the softened Butter, and Cream Cheese, and blend until smooth and creamy.  Add the Maple Syrup and mix well.  Scrape down the sides of the mixing bowl and mix again.  Add the Powdered Sugar a little at a time, mixing between additions, until all the Powdered Sugar has been added, and the filling is thick and creamy. 

Place the filling in a Pastry bag with a medium size fluted tip.  Lay the cookies on a piece of Parchment paper, in pairs.  Pipe the filling onto the inside, or flat side of a cookie, with a swirl motion, making sure to pipe at the edge of the cookie, so the fluted filling is visible.  Place another Cookie, flat side down on top of the filling, so that the ‘criss-cross’ top is showing on the top of the Cookie sandwich.  Continue until all the cookie sandwiches have been filled.   Serve, and Enjoy!

Makes approximately 24 Cookies – or 12 Sandwich Cookies