Soft maple cookies sandwiched between maple flavored peanut butter makes these Maple Peanut Butter Sandwich Cookies the best cookies for any peanut butter and maple syrup fan.
Welcome to the day 3 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. If you are feeling a mid-week slump, then there is no better way to beat it than a big dose of cookie love! Please make sure to check out and enter our fantastic giveaway and check out our #CookieWeek Pinterest board full of all the cookie recipes you’ll see here this week!
Let’s talk peanut butter. You really can’t have a celebration of cookies without the humble peanut butter cookie. Everyone has their favorite way of making it. Some go flourless, some top theirs with a chocolate kiss, others might make it chunky with chopped nuts or sandwich it with more peanut butter for extra peanut flavor.
Me? I like prefer them soft and a lot of peanut butter flavor but today we are going in another direction for the peanut butter cookies.
You see, I had this jar of Mighty Maple from Peanut Butter & Co. sitting in my pantry and I finally got around to opening it up one hungry and peanut butter crazed need one afternoon. You guys, seriously, you need this peanut butter in your life. There are flavored peanut butters out there and then there is this. The peanut butter is swirled with pure maple syrup and I don’t know if it was my jar or if it’s what happens when maple syrup meets peanut butter but there were little crunchy granules and it was awesome. It took every bit of effort to put that jar away, mostly because I knew cookies had to be made with this peanut butter.
My mind started working instantly and a maple syrup cookie came to mind with a thick spread of mighty maple in the center. There’s no need to doctor it up, no need to make a frosting, the peanut butter is that good.
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 1 1/2 cups dark brown sugar
- 1 large egg + 1 large egg yolk, room temperature
- 3 tablespoons pure maple syrup
- 1 cup maple peanut butter, such as Mighty Maple
- Heat your oven to 350 degrees F. and line 2 baking sheets with parchment paper or a silpat.
- In a medium bowl coming the flour, baking soda and salt.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until combined for about 1 minute. Mix in the eggs, one at a time and then the maple syrup. Scrape down the sides and bottom of the bowl.
- Stir in the flour on medium-low speed in 2 parts. Scrape the sides and bottom of the bowl again to make sure the flour is completely incorporated.
- Using a cookie scoop, scoop the cookies out on your prepared baking sheet with about 1 inch between each other and bake for 9 minutes.
- Let cool for 1 minute on the sheet before transferring to a cooling rack to cool completely.
- Once completely cool, spread about 1 to 1 1/2 tablespoons of Might Maple on the bottom half of one cookie and top with another. Proceed until all the cookies are sandwiched.
- Store in an airtight container for about 1 week.
Speaking of Peanut Butter & Co. they happen to be one of the sponsors of our great giveaway. Why don’t we take a look at those prizes again!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!
Let’s see what’s baking up in the oven today:
- Maple Peanut Butter Sandwich Cookies by The Girl In The Little Red Kitchen
- S’mores Cookies by Cravings of a Lunatic
- Banana Walnut Biscotti by Chocolate Moosey
- Brown Butter Pecan Toffee Cookies by The Cooking Actress
- Candy Topped Toffee Squares by That Skinny Chick Can Bake
- Maple Walnut Shortbread Cookies by Hungry Couple
- Peanut Butter Chocolate Chip Cookies by Dinners, Dishes and Desserts
- Savory Cheddar Coins by Crumb
- White Chocolate Cranberry Ginger Cookies by Jen’s Favorite Cookies
Now those are some irresistible sandwich cookies!! Love the maple twist!
I’m with you – soft peanut butter cookies are the way to go. Those crispy ones have no place in my heart. I’ve never considered making pb cookies with flavored peanut butter but now I CAN’T WAIT to try this! I owe some cookies to our next football tailgate, so I’ll have to seek out a jar of maple peanut butter! Thanks for this awesome idea.
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Yummm Susan! These cookies sound fabulous!! Pinned for later!
oooooooh!!! Love that you used PB&Co’s maple pb for these cookies! They look oooh so tasty!
What a great twist on classic peanut butter cookie!
I adore this. I have been on a huge maple kick lately and WITH peanut butter? Well, that’s just brilliant.
Now I am craving some peanut butter cookies. These look and sound amazing!
Hello beautiful cookies…