Introduction

These Soft Homemade Peanut Butter Oreos combine rich chocolate cookies with a creamy peanut butter filling for a delightful twist on a classic treat. They are tender, chewy, and perfect for peanut butter lovers looking for a delicious homemade cookie experience.

A close-up image of a stack of three chocolate sandwich cookies, each cookie consisting of two dark brown, slightly textured chocolate wafers with a thick, creamy light tan peanut butter filling in the middle, making up two layers of filling and three wafer layers. The sandwich stack sits on a silver metal cooling rack with more cookies blurred in the background over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¼ cup (57g) unsalted butter (for filling)
½ cup (134g) peanut butter
¼ teaspoon salt (for filling)
1½ cups (170g) powdered sugar
½ teaspoon vanilla extract (for filling)
1-3 tablespoons heavy whipping cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set aside.
Step 3: Using an electric mixer fitted with a paddle attachment or a hand mixer, cream the butter, brown sugar, and granulated sugar until smooth, scrapping the bowl as needed.
Step 4: Mix in the egg and vanilla extract, then gradually add the dry ingredients. Continue mixing until the dough is smooth but sticky.
Step 5: Scoop 1- or 2-tablespoon portions of dough onto the prepared baking sheets. Bake smaller cookies for 8-11 minutes and larger ones for 12-15 minutes, or until they are just no longer glossy. Allow to cool completely on the sheets before removing.
Step 6: To make the filling, beat the butter, peanut butter, and salt in a large bowl until smooth, about one minute. Slowly beat in the powdered sugar until thick and smooth.
Step 7: Add the vanilla extract and start with 1 tablespoon of heavy whipping cream, beating for 30 seconds. Add more cream as needed (up to 2 tablespoons total) until the filling is smooth and spreadable but not runny.
Step 8: Pipe or spread the filling onto half of the cooled cookies. Sandwich with the remaining cookies. Store in an airtight container for up to 3 days or freeze for up to one month.

Tips & Variations

For a nuttier filling, try substituting crunchy peanut butter instead of smooth.
If you prefer a thicker cookie, chill the dough for 30 minutes before baking.
Use silicone baking mats to prevent sticking and promote even baking.
Adjust the amount of heavy cream in the filling to achieve your preferred spreading consistency.

Storage

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to one month. To thaw, leave at room temperature for 15-20 minutes before serving. Avoid microwaving as it may soften the cookies too much.

How to Serve

Three sandwich cookies stacked on a silver cooling rack, each cookie featuring two round, dark brown chocolate layers with a thick, creamy light brown peanut butter filling in the middle, the filling slightly soft and textured. In the blurred background, there are more stacked cookies and some creamy filling visible, all set on a white marbled surface. The overall look is rich and inviting, with a clear focus on the contrast between the dark cookie and light filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter alternatives?

Yes, you can use almond butter, cashew butter, or sunflower seed butter as a substitute for peanut butter if you prefer or need a peanut-free option.

Why are my cookies spreading too much?

If your cookies are spreading too much, make sure your butter is not too warm when mixing. Chilling the dough for 30 minutes before baking can also help maintain the shape.