Homemade Oreos with Peanut Butter

Oreos are good, homemade Oreos are better, and these Homemade Oreos with Peanut Butter are DEE-VINE! When I saw Half Baked Harvest’s recipe on Tasty Kitchen, I had to do a double take. I’ve made homemade Oreos before, but it never crossed my mind to add peanut butter to the mix. Genius! Tieghan adapted this recipe from Bakerella and it is a winner.

To make the Oreos you need: butter, chocolate chips, sugar, vanilla, egg, flour, cocoa, salt, baking soda, powdered sugar, milk, and peanut butter.

To make the cookies, put the butter and chocolate chips Into a medium-sized microwave safe bowl.

Heat it in the microwave, stirring every 30 seconds, and continuing in additional 30-second heat bursts until melted.

Whisk in the sugar until well combined.

Add the vanilla extract.

Whisk in the egg and set aside.

In another bowl, whisk flour, cocoa, salt and baking soda until combined.

Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together.

Transfer the dough to a sheet of wax paper.

Shape into a log about 2 1/2 inches in diameter. Place log along the edge of the wax paper and roll it up in the paper.

Shape it as you roll so it keeps a smooth cylinder form. Twist the ends of the paper to secure it closed and help keep it compact. Refrigerate until firm, at least 2 hours. If the log settles and flattens on one side, rotate every 15 minutes or so to keep its round shape. (We forgot to roll our log, so our cookies aren’t perfectly round, but we got no complaints.)

Heat oven to 325ºF. Line a baking sheet with parchment paper. Unwrap the dough and put it onto a cutting board.

Using a sharp knife, cut dough into quarter-inch-thick slices.

Place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Allow cookies to cool completely.

To make the filling, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth.

Add milk and salt.

Beat the filling until smooth.

Place about a tablespoon of filling on the bottom of one cookie and about a tablespoon of peanut butter on another cookie.

Sandwich the two cookies together and repeat with remaining cookies. And eat!

Chocolate, cream filling, and peanut butter. These cookies have it all! The cookies are slightly crisp with a deep chocolate flavor. The cream filling is sweet and goes so well with the salty peanut butter. If you are an Oreo fan, you have to make this recipe. I bet you will never be able to buy Oreos again. These Homemade Oreos with Peanut Butter are amazing!!

Thanks Tieghan for introducing me to the best Oreo cookie ever! Make sure you visit Tieghan’s blog, Half Baked Harvest, for lots and lots of delicious recipes. Now get baking, you need these Oreos in your life. Stat!

Cookies ‘n’ cream with an added hit of peanut butter!

For the cookies:
Into a medium-sized microwave safe bowl add the butter and semi-sweet chocolate chips. Heat it in the microwave, stirring every 30 seconds, and continuing for additional 30 second heat bursts until melted. Then whisk in the sugar until well combined. Then whisk in the vanilla. Then whisk in the egg until combined. Set aside.

In another bowl, whisk flour, cocoa, salt and baking soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together.

Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of the wax paper and roll it up in the paper. Shape it as you roll to maintain a smooth cylinder. Twist the ends of the paper to secure it closed and help keep the shape compact.

Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.

Heat oven to 325 F and line baking sheet with parchment paper.

Unwrap the dough and put it onto a cutting board. Using a sharp knife, cut dough into quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by the looks if they are done since they are so dark to begin with. These bake in batches well, so bake a few to test the bake time, if you have the time. And if your cookies are smaller, adjust the baking time.

When done remove the pan from the oven. Allow cookies to cool while you prepare the filling.

In the bowl of a stand mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about tablespoon of filling on the bottom of one cookie and about a tablespoon of peanut butter on another cookie. Sandwich the two cookies together. Repeat with remaining cookies.

Adapted from Bakerella.

FOR THE COOKIES:1 cup Unsalted Butter, Softened1 cup Semi-Sweet Chocolate Chips¾ cups Sugar1 teaspoon Vanilla Extract1 whole Egg1-½ cup Flour¾ cups Cocoa Powder1 teaspoon Kosher Salt½ teaspoons Baking SodaFOR THE FILLING:½ cups Butter, Softened1-? cup Powdered Sugar1 teaspoon Vanilla Extract1 Tablespoon Milk1 pinch Kosher Salt¾ cups Creamy Peanut Butter

_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

View the original article here