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Soft Homemade Peanut Butter Oreo Cookies Recipe

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★★★★★

4.6 from 136 reviews

These Soft Homemade Peanut Butter Oreos are a delightful twist on the classic Oreo cookie, featuring a rich, cakey chocolate cookie paired with a creamy peanut butter filling. Perfectly soft with a luscious filling, these cookies are easy to make from scratch and ideal for satisfying your sweet tooth with a homemade touch.

Ingredients

Scale

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

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 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder until well combined. Set this mixture aside.
  3. 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 and fluffy, scraping the bowl sides as needed.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients. Continue mixing until the dough is smooth. The dough will be sticky.
  6. Scoop and Bake Cookies: Using a spoon or cookie scoop, drop 1 to 2 tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them evenly. Bake smaller cookies for 8-11 minutes and larger ones for 12-15 minutes, or until they lose their glossy appearance but remain soft. Allow the cookies to cool on the baking sheets before transferring.
  7. Prepare Peanut Butter Filling: In a large bowl, beat unsalted butter, salt, and peanut butter with a hand mixer until smooth, about one minute. Slowly add powdered sugar and mix until thick and smooth.
  8. Adjust Filling Consistency: Add vanilla extract and 1 tablespoon of heavy whipping cream to the filling mixture. Beat for 30 seconds, then add up to 1 more tablespoon of cream if needed to achieve a smooth, spreadable but not runny consistency. About 2 tablespoons total is typical.
  9. Assemble Cookies: Pipe or spread the peanut butter filling onto the flat side of half the cooled cookies. Sandwich with the remaining cookies by pressing gently together.
  10. Store Properly: Store the sandwich cookies in an airtight container at room temperature for up to 3 days or freeze them for up to one month for longer storage.

Notes

  • Use high-quality unsweetened cocoa powder for best chocolate flavor.
  • Don’t overbake the cookies to keep them soft and cakey.
  • Adjust the amount of heavy cream in the filling to achieve your preferred consistency.
  • You can substitute peanut butter with other nut butters if desired, but flavor will vary.
  • Ensure cookies are completely cool before assembling to prevent melting of the filling.

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

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