Description
Deliciously soft and homemade peanut butter Oreos, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 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 oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Whisk flour, salt, baking soda, and cocoa powder in a medium sized bowl. Set aside.
- Cream butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or use a hand mixer. Mix until smooth, scraping the sides of the bowl as needed. Mix in egg and vanilla, then slowly mix in dry ingredients until smooth. The dough will be sticky.
- Scoop 1- or 2-tablespoon size balls of cookie dough onto prepared cookie sheets. Bake cookies for small (8-11 minutes) or large (12-15 minutes), or just until they are no longer glossy. Cool before removing from cookie sheets.
- Make the filling: beat butter, salt, and peanut butter with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny.
- Pipe the filling onto half the cookies and sandwich with a second cookie. Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
- Ensure butter is at room temperature for easier blending.
- Feel free to adjust the thickness of the filling by adding more or less cream.
- These cookies can be frozen for future enjoyment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg