French Crme Peanut Butter Cookies
Indulge in the irresistible decadence of French Crème Peanut Butter Cookies—a delightful twist on a classic favorite! These soft, buttery cookies are infused with creamy peanut butter and feature the iconic crisscross pattern, but the magic doesn’t stop there. Sandwiched with a luscious French-style crème filling made from heavy cream, peanut butter, and a touch of vanilla, each bite offers the perfect balance of nutty flavor and velvety sweetness. With just 20 minutes of prep time and a quick bake, these cookies are ideal for satisfying dessert cravings or impressing guests at your next gathering. Perfectly moist, sweet, and slightly salty, these sandwich cookies are a delightful blend of texture and flavor that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup heavy cream
- 1.5 cups powdered sugar
- 0.25 cup unsalted butter (for the crème filling)
- 1 teaspoon pure vanilla extract (for the crème filling)
- 2 tablespoons peanut butter (for the crème filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, using a hand or stand mixer.
Mix in the peanut butter until fully incorporated, followed by the eggs (one at a time) and pure vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Use a fork to gently press down on each ball, creating a crisscross pattern on the top of the cookies.
Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To prepare the French crème filling, beat together the heavy cream, powdered sugar, 1/4 cup unsalted butter, peanut butter, and 1 teaspoon vanilla extract in a medium-sized mixing bowl until smooth and fluffy.
Once the cookies are completely cooled, spread a generous layer of the crème filling on the flat side of one cookie and sandwich it with the flat side of another cookie.
Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4316 mg | 188% | |
| Total Carbohydrate | 815.2 g | 296% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 543.1 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 424 mg | 33% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
