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Soft Homemade Peanut Butter Oreo Cookies Recipe

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4.7 from 132 reviews

Soft Homemade Peanut Butter Oreos are a delightful twist on the classic Oreo cookie, featuring soft chocolate cookies sandwiched with a creamy, peanut butter-infused filling. These homemade treats combine rich cocoa flavor in the cookie with a smooth, slightly sweet peanut butter cream, perfect for dessert or a special snack.

Ingredients

Scale

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 Peanut Butter 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 Oven: Preheat your oven to 350°F (175°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-sized bowl, whisk together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder. Set this mixture aside for later use.
  3. Cream Butter and Sugars: Using an electric mixer fitted with the paddle attachment or a hand mixer, cream together the unsalted butter, packed brown sugar, and granulated sugar until smooth. Be sure to scrape down the sides of the bowl often for even mixing.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing until a sticky dough forms.
  6. Shape and Bake Cookies: Scoop 1- or 2-tablespoon-sized balls of dough onto the prepared cookie sheets. Bake the cookies for 8-11 minutes if making small cookies, or 12-15 minutes for larger ones. Bake until the cookies are no longer glossy on top. Allow them to cool completely on the cookie sheets before removing.
  7. Prepare the Filling: In a large bowl, beat together the unsalted butter, salt, and peanut butter with a hand mixer until smooth, about one minute.
  8. Add Powdered Sugar and Cream: Gradually add the powdered sugar, mixing until thick and smooth. Incorporate the vanilla extract and start with 1 tablespoon of heavy whipping cream, beating for 30 seconds. Add more cream, up to 1 additional tablespoon, if needed to achieve a spreadable but not runny consistency. Typically, 2 tablespoons are used.
  9. Assemble the Oreos: Pipe or spread the peanut butter filling onto the flat side of half the cookies, then sandwich with the remaining cookies to form the classic Oreo style.
  10. Store the Cookies: Place the finished cookies in an airtight container. They can be stored at room temperature for up to 3 days or frozen for up to one month for longer preservation.

Notes

  • Be careful not to overbake the cookies; they should be soft and slightly chewy.
  • Use good quality peanut butter for the best flavor in the filling.
  • Adjust the heavy cream quantity based on desired filling consistency.
  • Cookies can be stored in an airtight container at room temperature or frozen for longer storage.
  • For easier sandwich assembly, chill the cookies and filling slightly before assembling.

Keywords: peanut butter oreos, homemade oreos, soft chocolate cookies, peanut butter filling, easy dessert, sandwich cookies

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