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Soft Homemade Peanut Butter Oreo Cookies Recipe

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4.4 from 8 reviews

Delight in these soft homemade Peanut Butter Oreos, featuring rich chocolate cookies sandwiched with a creamy, peanut butter-infused filling. Perfectly balanced in sweetness and texture, these treats offer a nostalgic twist on a classic favorite with a homemade touch.

Ingredients

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

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

  1. 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.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder until well combined. Set this mixture aside.
  3. Cream butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the unsalted butter with both the brown and granulated sugars. Mix until the mixture is smooth and creamy, scraping down the sides as needed.
  4. Add egg and vanilla: Beat in the large egg and vanilla extract until thoroughly incorporated.
  5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until a sticky cookie dough forms.
  6. Scoop and bake cookies: Scoop 1- or 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them evenly. Bake smaller cookies for 8-11 minutes and larger ones for 12-15 minutes, or until they lose their glossy appearance. Remove from oven and let cool completely on the baking sheets before handling.
  7. Make peanut butter filling: In a large bowl, beat together the unsalted butter, peanut butter, and salt with a hand mixer until smooth, about one minute. Slowly add the powdered sugar, mixing until the filling is thick and smooth. Blend in vanilla extract and 1 tablespoon of heavy whipping cream, beating for 30 seconds. Adjust consistency by adding up to 1 more tablespoon of cream if necessary, aiming for a smooth, spreadable but not runny texture.
  8. Assemble the cookies: Pipe or spread the peanut butter filling onto the flat side of half the cookies. Sandwich with the remaining cookies to form pairs.
  9. Store properly: Keep the assembled Peanut Butter Oreos in an airtight container for up to 3 days, or freeze them for up to one month for longer storage.

Notes

  • For uniform cookies, freeze the cookie dough balls for 15 minutes before baking.
  • Adjust the heavy cream in the filling to achieve your preferred consistency.
  • Allow cookies to cool completely before sandwiching to prevent the filling from melting.
  • Use parchment paper or silicone mats to avoid cookie sticking and simplify cleanup.
  • These cookies are best enjoyed within a few days but freeze well for extended freshness.

Find it online: https://cookedbysarah.com/soft-homemade-peanut-butter-oreo-cookies-recipe/