Homemade Peanut Butter Oreos

Mm mm Oreos! Who doesn’t LOVE a good ol’ Oreo??

According to Nabisco, Oreos are “America’s Favorite Cookie!”

Is this statement found in fact? No idea!

But – have you ever met someone who doesn’t like Oreos?? Cannot say that I have! They are amazing!

Especially with milk… or in ice cream!! Or in chocolate… or deep-fried…

Is there any way they are bad? Probably not!

I personally am an extra HUGE fan of Oreos with peanut butter (thank you Parent Trap!). The flavor of chocolate and peanut butter is so heavenly!

Oh boy, now I am drooling.

So whats the problem? Well – Oreos have a flaw. I KNOW ITS CRAZY!

They are INCREDIBLY ANNOYING! I swear, everytime I walk in the house they start calling to me from the cabinet!

Just a whisper at first… then louder and louder! HAAAAAALLLLEYYYY!!! Eat us!!

So, since I like my kitchen to be peaceful – not full of screaming cookies – AND I am currently craving peanut butter and Oreos/always am craving peanut butter and Oreos… I figured, why not try a homemade version?!

Homemade Peanut Butter Oreos

Prep Time: 1 hour minutes | Cook Time: 10 minutes | Total Time: 1 hour 25 minutes FullSizeRender (16) Not going to lie, I was pretty unsure how these were going to turn out! You know – every Oreo is perfect. Crunchy on the outside, yet with filling so very soft and delicious. FullSizeRender (25) And I knew it wouldn’t be possible to exactly replicate the Oreo – because I am no Nabisco. FullSizeRender (26)

But DAMN! These turned out SO YUMMY!! FullSizeRender (23) Thin and crunchy, yet rich with chocolate flavor – the sandwich cookies alone are incredible!!

But the peanut butter filling… FullSizeRender (15) OHHH the peanut butter filling! 

I could eat this stuff by the spoonful – spread it on a banana, apple, ice cream… who am I kidding? I’d probably eat cardboard if this stuff was spread on it! FullSizeRender (19) Decadent peanut butter filling that was MEANT to be sandwiched between these chocolate cookies!

Try eating immediately after it has been prepared, or let it sit overnight for a more “melt-in-your-mouth” peanut butter Oreo dream. FullSizeRender (12)

Ingredients

For the cookie:

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup all-purpose flour, plus 3-4 tablespoons for rolling

1 cup unsweetened cocoa powder

Pinch of salt

For the filling:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup vegetable shortening (I prefer butter-flavored – I know it sounds gross, but it MAKES the filling!)

1/2 cup peanut butter (I used reduced fat, creamy pb. If using all-natural pb – only add 1/4 cup to start, might need additional confectioners’ sugar)

2 cups confectioners’ (powdered) sugar

2 teaspoons vanilla extract

Directions 

  1. In a medium bowl, cream butter and sugar until smooth. Add egg and vanilla, mixing until fully combined.
  2. Add flour, cocoa powder and salt – mixing until all dry ingredients have been incorporated into dough.
  3. Lay out a piece of parchment paper of plastic wrap – we will use this to wrap and refrigerate the dough. Use a spatula to scoop dough out of mixing bowl onto parchment paper/plastic wrap. Use same (by folding over) or different piece of paper/plastic to flatten dough into a large disc – about 1/2-3/4 inch thick. Refrigerate for 30-40 minutes.
  4. While dough is refrigerating, use an electric hand-held or standing mixer to cream butter, shortening and peanut butter. Add confectioners’ sugar and vanilla – beating until filling appears fluffy and whipped. Refrigerate filling until it is ready for use.
  5. Once the dough feels hard and cold, remove from fridge – Preheat oven to 350F.
  6. Lightly flour a clean countertop and each side of the dough disc, then using a rolling pin to roll out dough until it is about 1/4-inch thick.
  7. Use a small circular cookie cutter (or instead, use the rim of a small glass cup, or another circular kitchen item – I cleaned and used the cap of my cooking spray bottle!) to cut small circles from dough.
  8. Move dough circles to lightly greased cookie sheet. Bake at 350F for 10 minutes – or until cookies appear firm and no longer moist. Remove from oven to cool on pan for 3-5 minutes.
  9. After allowing cookies to cool for 3-5 minutes, use a cookie spatula to move cookies to a wire rack to cool completely – 10-15 minutes. Remove filling from refrigerator to warm.
  10. Use a large spoon to scoop filling into a small-medium zip-top bag. Use scissors to cut off a single corner of the plastic bag (don’t be shy – the filling is thick so you will need a decent sized hole, perhaps about 1/2-1 inch in diameter).
  11. Try to match up similarly sized cookies, selecting one to be the “top” and the other to be the “bottom” – flip “bottoms” upside down on wire rack for filling.
  12. With the filling-filled plastic bag, squeeze a large dollop of peanut butter filling onto each “bottom.” Try to keep dollop centered on cookie “bottom.”
  13. Once all “bottoms” have been filled, use matching cookie “tops” to make sandwiches – be gentle doing this so cookies do not break!
  14. Serve immediately to enjoy that crisp, crunchy cookie – or allow to sit over night in the refrigerator (removing from fridge 15-20 minutes before serving) for a more “melt-in-your-mouth” feel. I promise, either is delicious! And of course – don’t forget the milk!

Storage: If cookie sandwiches are assembled – refrigerate in an airtight container for 2-3 days, or freeze for up to 1 weeks. Don’t want your cookies getting soggy? Save the assembly for later! Refrigerating cookies and filling separately will allow them to last longer! Refrigerate frosting alone in airtight container for 1-2 weeks. Recommendation: Allow cookies and frosting to thaw before eating.

Want to print or save this recipe? Go ahead!

Homemade Peanut Butter Oreos
The delicious sandwiches cookies are comprised of crisp, chocolate cookies and rich peanut butter filling.
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 25 min
For the cookie
  1. 1/2 cup (1 stick) unsalted butter, softened
  2. 1 cup granulated sugar
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 1 1/4 cup all-purpose flour, plus 3-4 tablespoons for rolling
  6. 1 cup unsweetened cocoa powder
  7. Pinch of salt
For the filling
  1. 1/2 cup (1 stick) unsalted butter, softened
  2. 1/2 cup vegetable shortening (I prefer butter-flavored - I know it sounds gross, but it MAKES the filling!)
  3. 1/2 cup peanut butter (I used reduced fat, creamy pb. If using all-natural pb - only add 1/4 cup to start, might need additional confectioners' sugar)
  4. 2 cups confectioners' (powdered) sugar
  5. 2 teaspoons vanilla extract
Instructions
  1. In a medium bowl, cream butter and sugar until smooth. Add egg and vanilla, mixing until fully combined.
  2. Add flour, cocoa powder and salt - mixing until all dry ingredients have been incorporated into dough.
  3. Lay out a piece of parchment paper of plastic wrap - we will use this to wrap and refrigerate the dough. Use a spatula to scoop dough out of mixing bowl onto parchment paper/plastic wrap. Use same (by folding over) or different piece of paper/plastic to flatten dough into a large disc - about 1/2-inch thick. Refrigerate for 30-40 minutes.
  4. While dough is refrigerating, use an electric hand-held or standing mixer to cream butter, shortening and peanut butter. Add confectioners' sugar and vanilla - beating until filling appears light and whipped (or until filling taste delicious!) Refrigerate filling until it is ready for use.
  5. Once the dough feels hard and cold, remove from fridge - Preheat oven to 350F.
  6. Lightly flour a clean countertop and each side of the dough disc, then using a rolling pin to roll out dough until it is about 1/4-inch thick.
  7. Use a small circular cookie cutter (or instead, use a small glass cup, or other circular kitchen item - I cleaned and used the cap of my cooking spray bottle!) to cut small circles from dough.
  8. Move dough circles to lightly greased cookie sheet. Bake at 350F for 10 minutes - or until cookies appear firm and no longer moist. Remove from oven to cool on pan for 3-5 minutes.
  9. After allowing cookies to cool for 3-5 minutes, use a cookie spatula to move cookies to a wire rack to cool completely - 10-15 minutes. Remove filling from refrigerator to warm.
  10. Use a large spoon to scoop filling into a small-medium zip-top bag. Use scissors to cut off a single corner of the plastic bag (don't be shy - the filling is thick so you will need a decent sized hole, perhaps about 1/2-1 inch in diameter).
  11. Try to match up similarly sized cookies, selecting one to be the "top" and the other to be the "bottom" - flip "bottoms" upside down on wire rack for filling.
  12. With the filling-filled plastic bag, squeeze a large dollop of peanut butter filling onto each "bottom." Try to keep dollop centered on cookie "bottom."
  13. Once all "bottoms" have been filled, use matching cookie "tops" to make sandwiches - be gentle doing this so cookies do not break!
  14. Serve immediately to enjoy that crisp, crunchy cookie - or allow to sit over night in the refrigerator (removing from fridge 15-20 minutes before serving) for a more "melt-in-your-mouth" feel. I promise, either is delicious! And of course - don't forget the milk!
Notes
  1. Storage: If cookie sandwiches are assembled - refrigerate in an airtight container for 3-4 days, or freeze for up to 2 weeks. Or, save the assembly for later - refrigerating cookies and filling separately will allow them to last longer!
The Hungry Bride http://thehungrybride.com/
FullSizeRender (27)

 

Enjoy!

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