Oatmeal Peanut Butter Maple Cookies with Peanut Butter Spread + Maple Glaze

There’s something about the combination of peanut butter, oats, and maple that just feels like comfort in cookie form. These Oatmeal Peanut Butter Maple Cookies are soft and chewy with just the right amount of richness, layered with a creamy peanut butter spread and finished with a warm, buttery maple glaze. Each bite has that perfect balance of nutty, sweet, and cozy—like something you’d make on a slow afternoon and come back to all day long.

What makes these extra special is the layering. You can keep them simple, but spreading on that peanut butter first and then topping it with the maple glaze creates this almost melt-in-your-mouth finish that takes them from a classic cookie to something truly bakery-worthy. They’re the kind of cookie that feels a little indulgent, a little nostalgic, and completely irresistible all at once.

Ingredients

Cookies

• 1 cup old-fashioned rolled oats

• 1 cup all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ½ tsp cinnamon (optional)

• ½ cup (1 stick) butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• ½ cup creamy peanut butter

• ¼ cup pure maple syrup

• 1 large egg

• 1½ tsp vanilla extract

  
  

Peanut Butter Layer (Spread)

• ½ cup creamy peanut butter

• 2–3 tbsp powdered sugar

• 1–2 tbsp milk (as needed for spreadable consistency)

Maple Glaze

• ¼ cup butter

• ½ cup pure maple syrup

• ½ tsp maple extract (optional)

• Pinch of salt

• 1 to 1½ cups powdered sugar

Directions

Cookies

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together oats, flour, baking soda, baking powder, salt, and cinnamon.

3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

4. Add peanut butter, maple syrup, egg, and vanilla. Mix until smooth and fully combined.

5. Gradually add dry ingredients to wet ingredients, mixing just until combined.

6. Chill dough for 30–45 minutes (this helps keep cookies thick and chewy).

7. Scoop about 2 tablespoons of dough, roll into balls, and slightly flatten.

8. Bake for 10–12 minutes, until edges are set and centers are soft.

9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Layer

1. In a small bowl, mix peanut butter with powdered sugar.

2. Add milk a little at a time until it becomes smooth and spreadable (not runny).

3. Once cookies are completely cool, spread a layer of peanut butter mixture over the tops.

Maple Glaze

1. In a small saucepan over medium heat, combine butter and maple syrup.

2. Whisk continuously until melted and just beginning to bubble.

3. Remove from heat. Stir in salt and maple extract, if using.

4. Whisk in powdered sugar until smooth and thickened to a spreadable glaze.

Assembly

1. Spread peanut butter layer over cooled cookies.

2. Spoon or spread maple glaze over the top.

3. Let glaze set before serving.

Notes

• You can use just the glaze, just the peanut butter, or both, but together they’re incredible.

• For a softer glaze, use less powdered sugar; for thicker, use more.

• These cookies stay soft and flavorful for days and taste even better after the glaze sets.