Description
Enjoy these irresistible Soft Homemade Peanut Butter Oreos, combining rich, fudgy chocolate cookies with a creamy peanut butter filling. Perfectly soft, slightly chewy, and bursting with flavor, these cookies make a delightful treat for any occasion.
Ingredients
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
- 1 ½ cups (170g) powdered sugar
- ½ teaspoon vanilla extract
- 1-3 tablespoons heavy whipping cream
Instructions
- Preheat and Prepare Baking Sheets: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder. Set this mixture aside for later use.
- Cream Butter and Sugars: Using an electric mixer fitted with the paddle attachment or a hand mixer, cream the unsalted butter, brown sugar, and granulated sugar together until smooth. Scrape down the sides of the bowl as needed to achieve an even mixture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring your dough has a smooth texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing slowly until a sticky dough forms that is smooth and well combined.
- Shape and Bake Cookies: Scoop 1- or 2-tablespoon size balls of cookie dough onto the prepared cookie sheets, spacing them apart. Bake smaller cookies for 8-11 minutes or larger ones for 12-15 minutes, or until the cookies lose their glossy surface. Let them cool on the cookie sheets before moving them.
- Prepare Peanut Butter Filling: In a large bowl, beat the unsalted butter, salt, and peanut butter with a hand mixer until smooth, approximately one minute.
- Add Powdered Sugar and Vanilla: Slowly mix in powdered sugar until the filling is thick and smooth. Then add vanilla extract and one tablespoon of heavy whipping cream; beat for 30 seconds.
- Adjust Filling Consistency: Add up to an additional tablespoon of heavy whipping cream as needed to achieve a smooth, spreadable, but not runny consistency. The recipe typically uses 2 tablespoons total.
- Assemble Sandwich Cookies: Pipe or spread the peanut butter filling onto the flat side of half the cookies, then sandwich with the remaining cookies on top.
- Store and Enjoy: Store the assembled peanut butter oreos in an airtight container for up to 3 days at room temperature or freeze them for up to one month for longer storage.
Notes
- Use parchment or silicone mats to prevent sticking and for easy cleanup.
- Do not overbake the cookies; they should be soft and just lose their glossy appearance when done.
- Adjust the heavy cream in the filling to suit your desired consistency—more cream for a softer filling, less for thicker.
- For best flavor, use smooth peanut butter, but natural peanut butter can be used for a healthier option.
- Cookies can be frozen before or after assembling the sandwich for convenient future treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
