Description
Homemade Peanut Butter Oreos bring nostalgic comfort with a gourmet twist. Classic cookies get a rich upgrade through creamy peanut butter centers and dark chocolate-kissed sandwich cookies perfect for sharing.
Ingredients
Scale
Soft Homemade Peanut Butter Oreos
Cookies:
- 1 cup (2 sticks / 227 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Peanut Butter Filling:
- ¾ cup (190 grams) creamy peanut butter
- ½ cup (113 grams) unsalted butter, softened
- 1 ½ cups (180 grams) powdered sugar
- 1 teaspoon vanilla extract
- ½ tablespoon (7.5 milliliters) heavy cream (if needed for consistency)
Instructions
- Craft rich, dark chocolate wafers by creaming softened butter with brown and granulated sugars until they transform into a light, airy mixture.
- Incorporate eggs and vanilla extract, whisking until the batter becomes silky and uniform in texture.
- In a separate vessel, thoroughly combine flour, cocoa powder, baking soda, and salt, creating a deep brown dry mixture.
- Gradually fold the dry ingredients into the wet mixture, blending until a cohesive chocolate dough forms without overmixing.
- Preheat the oven to 350F (175C) and prepare baking sheets with parchment paper for optimal cookie release.
- Portion the chocolate dough into uniform tablespoon-sized orbs, positioning them with ample spacing on the lined baking sheets.
- Bake the chocolate wafers for 8-10 minutes, ensuring edges are set while maintaining a tender, soft center.
- Allow cookies to rest on the baking sheet for five minutes, then transfer to a wire cooling rack to reach room temperature.
- Meanwhile, whip peanut butter and butter together until they create a smooth, glossy foundation for the filling.
- Progressively integrate powdered sugar, mixing until the filling achieves a light, fluffy consistency.
- Enhance the filling with vanilla extract and a touch of heavy cream to reach the perfect spreadable texture.
- Carefully spread or pipe a generous layer of peanut butter filling onto the flat surface of one chocolate wafer.
- Gently sandwich another wafer on top, applying slight pressure to create a harmonious cookie.
- Serve immediately for a soft, decadent treat or chill briefly to develop a firmer, more structured sandwich cookie.
Notes
- Ensure butter is at room temperature for easier mixing and smoother cookie dough texture.
- Use unsweetened cocoa powder for a rich, deep chocolate flavor without added sweetness.
- Sift dry ingredients to prevent lumps and create a more uniform cookie texture.
- Chill dough for 15-30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- Opt for natural peanut butter with no added sugar for a more authentic, less sweet filling.
- Use a cookie scoop for consistent cookie sizes and even baking.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Create dairy-free alternatives by using coconut oil instead of butter and plant-based milk in filling.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
- Experiment with different nut butters like almond or cashew for unique flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 260
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg