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If you didn’t know, I’m obsessed with maple right now. I’m also in looooove with the combination of peanut butter and maple. It’s a combo I’d never thought of before, but now that I’ve had it I’m totally hooked.
I know once you make these Peanut Butter Maple Cream Sandwich Cookies inside, you’ll be hooked too!
I hate the sound of my voice. Maybe the screechy monotone cadence that makes me want to stick a fork in my eyeball is just my own hang-up, but I really don’t like listening to myself. And I can’t understand how people listen to me all day long.
{Which is why I write a blog, duh.}
I bring this up only because last Friday night I had the pleasure of doing my first radio interview with Rodney Bardin on At A Glance Talk Radio at KCTYFM in Long Beach, California. I called in expecting to talk about Dessert Mash-Ups for “a segment” which I thought would be about 15 minutes.
He kept me on the phone for AN HOUR. AN HOUR of talking. About myself. With no advance prep. I don’t even want to know the number of times I said “like” but I’m pretty sure it could have been a drinking game ala Watch What Happens Live.
At one point I put my finger over the mouthpiece of the phone and went into the family room pantomiming “I’m still on the phone he won’t let me hang up and I’m sweating through my shirt and please bring me a bottle of wine,” but Mel and Jordan just looked at me funny and went back to watching The Amazing Race.
If you have any interest in listening to me talk about my book, or hear what I really sound like, here is a link to the radio show. (It’s an hour and radio commercials are long so…sorry.)
Afterwards, to console myself, I drank lots of wine and ate cookies. Because that’s what people do, right?
A few months ago I had a coupon for one of those peanut butters with flavors in it. White chocolate, dark chocolate, maple, you know the drill. I picked maple because after having this bread I was addicted to it. I instantly fell in love with the combination of maple and peanut butter together. It’s peanuty with a touch of maple sweetness, and it’s amazing.
Which is why, when I was craving peanut butter cookies, I thought I should actually make sandwich cookies and make a maple filling. I like sandwich cookies best because one cookie is really two but the second one is free because it’s all part of one cookie.
{Following my logic? I’m totally right, don’t argue with me.}
The peanut butter cookie base is my favorite recipe and is the same one I use for Snickers Stuffed Peanut Butter Cookies, Peanut Butter Cookie S’mores, and Toffee Pretzel Peanut Butter Cookies. The dough is fantastic and easy to work with. Bonus: no chill time!
Flatten the cookies making the traditional peanut butter criss cross pattern, bake, then cool. Then, if you haven’t eaten them all yet, it’s time to make the filling.
The Maple Cream Filling is made with peanut butter too, so these cookies are double the peanut butter. The maple flavor comes from extract, not actual maple syrup. I know, I know. Can I really call them maple if they don’t have syrup? Yes. Because you can actually taste the maple in the filling. My problem with actual maple syrup is that the flavor doesn’t come through, especially when paired with something as strong as peanut butter. The extract gives that punch of flavor you expect when you call something “maple”.
Feel free to play with adding maple syrup to the filling. I bet a tablespoon or two with reduced powdered sugar would work fine, but don’t skip the extract or you won’t actually taste it. You can find (imitation) maple extract at most grocery stores and Walmart, or find it on Amazon.
Simply frost half the cookies with the filling and sandwich them up. Then eat them all. The more you eat, the less you have to talk, and that’s a win for me.
Unless you actually like your voice, that is. 🙂
Peanut Butter Sandwich Cookies with Maple Cream Filling
Ingredients
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
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
- Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Scoop 1 tablespoon sized balls of dough. Place on cookie sheet 2” apart. Press each cookie down with the tines of a fork to create the criss cross pattern.
- Bake for 8-10 minutes, until they just begin to brown. Cool completely on cookie sheets.
- Make the filling: beat butter and peanut butter until smooth using a hand mixer. Slowly mix in powdered sugar, mix until crumbly. Add both extracts. Start by adding 2 tablespoons of heavy whipping cream, then add more 1 tablespoon at a time until you have the desired thickness for filling.
- Turn half the cookies upside dow and spread with filling. Sandwich with the remaining cookies.
- Store in an airtight container for up to 3 days.
Click here to see more PEANUT BUTTER recipes!
Caramel Brownie Peanut Butter Cookie Bars
Reese’s Overload Peanut Butter Cookies
Sweets from friends:
Soft and Chewy Triple Peanut Butter Cookies by Averie Cooks
Nutella Stuffed Peanut Butter Cookies by Handle the Heat
Peanut Butterfinger Blossoms by Something Swanky
I love the maple peanut butter combo just as much as I hate the sound of my voice. My new job has me on the phone all the time. I need these cookies to get through my day.
How have I never tried maple and peanut butter together before?! This combo sounds great! Congrats on surviving the radio interview. I’m sure you did great! 🙂
It’s such an amazing combo, I’d never thought of it before either!
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