Description
These Soft Homemade Peanut Butter Oreos are a delightful twist on the classic Oreo cookie, featuring a rich, chocolatey soft cookie sandwich filled with a creamy, peanut butter-infused filling. Perfect for cookie lovers who enjoy a tender bite combined with the nutty flavor of peanut butter, these cookies are easy to make and perfect for sharing or storing.
Ingredients
For the Cookies:
- 1 ¼ cups (155g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup (17g) Hershey’s Special Dark unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- ¼ cup (57g) unsalted butter
- ½ cup (134g) peanut butter
- ¼ teaspoon salt
- 1½ cups (170g) powdered sugar
- ½ teaspoon vanilla extract
- 1-3 tablespoons heavy whipping cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder until evenly combined. Set aside for later.
- Cream Butter and Sugars: Using an electric mixer with a paddle attachment or a hand mixer, beat the unsalted butter, brown sugar, and granulated sugar together in a large bowl until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to incorporate all ingredients.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, maintaining a smooth batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until a sticky dough forms. Ensure the dough is smooth without overmixing.
- Scoop and Bake: Using a cookie scoop or spoon, drop 1- or 2-tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them to allow for spreading. Bake in the preheated oven for 8-11 minutes for smaller cookies or 12-15 minutes for larger ones, until the cookies lose their glossy sheen but are not overbaked.
- Cool Cookies: Allow the cookies to cool completely on the cookie sheets before removing to prevent breakage. To help flatten cookies further, you can gently tap the cookie sheets on the stovetop while they are still warm.
- Prepare the Filling: In a large bowl, beat the unsalted butter, peanut butter, and salt together with a hand mixer until smooth, about one minute.
- Add Powdered Sugar and Cream: Slowly mix in the powdered sugar until the filling is thick and smooth. Add vanilla extract and one tablespoon of heavy whipping cream, beat for 30 seconds, then add additional cream as needed (up to 2 tablespoons total) to achieve a spreadable but not runny consistency.
- Assemble Sandwiches: Pipe or spread the peanut butter filling onto half of the cookies, then top with the remaining cookies to form sandwich-style treats.
- Store: Store the peanut butter Oreos in an airtight container for up to 3 days at room temperature or freeze for up to one month for longer storage.
Notes
- Choose cookie dough ball sizes of 1 or 2 tablespoons; keep in mind the dough will spread while baking, so leave enough room between cookies on the sheets.
- Do not overbake the cookies; they are done as soon as they lose their glossy shine to maintain softness.
- Tapping hot cookie sheets on the stovetop helps flatten the cookies for a better texture and appearance.
- You can customize the filling variety — try Nutella, mint frosting, cream cheese frosting, or chocolate buttercream for delicious alternatives.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
