Peanut Butter Sandwich Cookies are a must-bake treat — soft, slightly chewy peanut butter cookies sandwiched around a rich maple-cream cheese filling. They’re simple to make, travel well, and are perfect for sharing at parties, potlucks, or just for an indulgent snack.
Peanut Butter Sandwich Cookies
These sandwich cookies combine classic peanut butter cookie flavor with a smooth, maple-scented cream cheese filling. The cookies bake up with slightly crisp edges and a tender center, while the maple cream cheese adds a creamy, lightly sweet contrast. They’re easy enough for a weekday bake and impressive enough for a holiday cookie tray.
Ingredients You Will Need
(Full amounts are listed below in the recipe section.)
- Butter – unsalted and softened.
- Peanut Butter – smooth or crunchy, based on preference.
- Sugar – granulated sugar for the cookie dough.
- Brown Sugar – firmly packed for extra moisture and depth.
- Eggs – use large eggs at room temperature.
- All-Purpose Flour – the base for the cookie dough.
- Baking Powder – for a light lift.
- Baking Soda – helps with texture and spread.
- Salt – enhances the flavors.
- Cream Cheese – softened for the filling.
- Maple Syrup – pure or preferred syrup for the filling.
- Powdered Sugar – for a smooth, stable buttercream filling.
How to Make Peanut Butter Sandwich Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together 1 cup softened butter, 1 cup granulated sugar, 1 cup firmly packed brown sugar, and 2 large eggs until smooth and well combined.
- Add 1 cup peanut butter and mix until the dough is uniform and creamy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 1/2 teaspoons baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing a little at a time. Scrape the sides of the bowl and fold with a spatula until a smooth cookie dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Dip the tines of a fork in sugar and gently press each dough ball to create a criss-cross pattern on top. Continue until all dough is used.
- Bake at 350°F for about 15 minutes, or until the edges are lightly golden and the bottoms are set. Remove from the oven and transfer cookies to a wire rack to cool completely before filling.
Maple Cream Cheese Filling
- In a clean mixer bowl, beat 4 tablespoons softened butter and 4 ounces softened cream cheese until smooth and creamy.
- Add 2 tablespoons maple syrup and mix well, scraping down the sides as needed.
- Gradually add 4 cups powdered sugar, a little at a time, mixing thoroughly after each addition until the filling is thick and spreadable.
- Transfer the filling to a pastry bag fitted with a medium fluted tip (or use a small spoon) to fill the cookies neatly.
- Pair cookies by size and pipe or dollop the filling onto the flat side of one cookie, then sandwich with its partner so the criss-cross pattern shows on top.
- Repeat until all sandwiches are assembled. Serve and enjoy.
Tips & Questions
What kind of peanut butter is best?
Either smooth or crunchy peanut butter works well. Smooth peanut butter gives a uniform texture, while crunchy adds extra bite. Use your preferred brand.
How to freeze the cookie dough
Portion the dough into 1-inch balls and freeze them on a baking sheet until solid, then transfer to an airtight container or freezer bag. Label with the date and bake chilled dough from frozen, adding a couple of minutes to the baking time if needed.
More Peanut Butter Recipe Ideas
- No-Bake Peanut Butter Pie
- Peanut Butter Chocolate Chip Balls
- Peanut Butter Snickerdoodles
- Reese’s Peanut Butter Earthquake Cake
Recipe: Ingredients & Instructions (Serves 12 Sandwiches)
Ingredients
- 1 cup butter, softened
- 1 cup peanut butter (smooth or crunchy)
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking soda
Maple Cream Cheese Filling
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 4 cups powdered sugar
Instructions
- Cream butter and sugars with eggs until smooth. Add peanut butter and mix until combined.
- Whisk flour, baking powder, salt, and baking soda in a separate bowl. Add to wet ingredients gradually and mix until a cohesive dough forms.
- Roll into 1-inch balls, place on a parchment-lined sheet, and flatten with a fork dipped in sugar to create a criss-cross pattern.
- Bake at 350°F for about 15 minutes until edges are golden. Cool completely on a wire rack.
- For the filling, beat butter and cream cheese until smooth, add maple syrup, then add powdered sugar gradually until thick and pipeable.
- Sandwich cookies by piping filling on the flat side and topping with a matched cookie. Serve.
Nutrition (per sandwich)
Calories: 735 kcal | Carbohydrates: 102 g | Protein: 9 g | Fat: 34 g | Saturated Fat: 16 g | Sugar: 78 g | Sodium: 476 mg
These Peanut Butter Sandwich Cookies are a crowd-pleaser — rich, satisfying, and wonderfully peanut-butter-forward. Try them for your next cookie swap or bake day and adjust the filling thickness to your preference for mess-free sandwiches.