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May 10

Soft Homemade Peanut Butter Oreos

Did you know they make Peanut Butter Oreos? They are the bomb-diggity.

But these Homemade Peanut Butter Oreos are better. They’re soft-batch and HUGE.

It’s a match made in heaven!

Soft batch Homemade Peanut Butter Oreos recipe

You know what’s really strange? Twice in the past week people I know have come up to me and told me that their mother’s sister’s aunt’s daughter-in-law (or whatever) know my blog. That when they mention me and Crazy for Crust the person’s eyes get wide and they say “You know her??”

That’s just plain weird. People actually read this thing? Really?

Then they tell me the person loved my recipe for {fill in the blank} and I have a panic attack.

People are making my recipes? Really?

I still feel like I did 3 1/2 years ago – me, my computer, and my mom liking all my posts and being the first comment. My mom is my #1 fan, after all. Although my dad would probably argue that fact, so I’ll lump them together and say they’re BOTH my #1 fans.

Soft batch Homemade Peanut Butter Oreos - better than from the store!

My mom would love this recipe. It would have been a perfect recipe to give her for Mother’s Day.

{Notice my use of “would have”. Sorry mom – no homemade Oreos for you – today anyway.}

Mom always bought Oreos. I’d eat them right away, but my mom had a system. Day 1: Buy Oreos, open package, leave open. Day 3: Oreos are soft enough for eating.

Fresh Oreos are good, but stale Oreos get soft and are an entirely new kind of cookie. That’s why these would have been perfect for my Mom – they’re soft baked cookies. No crunch here!

The copycat Oreo cookie is a basic chocolate cookie. It’s made with Hershey’s Special Dark cocoa powder. That’s what gives it the “Oreo” flavor – the dark chocolate. They’re big cookies, made with a 2 tablespoon cookie scoop. You can make them smaller, if you’d like, but baking time will be affected.

The best part about this cookie recipe? No chilling! You’re welcome. You can now eat homemade Oreos even faster.

As much as I like regular Oreos, I loooooove the peanut butter ones. I mean, y’all know how addicted to peanut butter I am. The filling is a basic peanut butter buttercream. It’s really easy to make and the recipe makes a lot of frosting. I really hate running out of frosting so I always err on the side of too much. Ideas for using your extra frosting:

  • Make a double batch of cookies. One for you, one for your mom!
  • Make the cookies smaller and you’ll still have enough frosting.
  • Don’t make sandwich cookies, frost the tops instead.
  • Eat it with a spoon.
  • Eat it with a chocolate bar.
  • Eat it by squeezing the plastic bag into your mouth.

Homemade Oreos are super easy to make and I think I like them better than the real ones. Big statement, but true.

Plus, by making my own I can fill them with whatever I want. The ideas are abundant. More to come!

Soft batch Homemade Peanut Butter Oreos - better than from the store!

I want to marry these cookies. In case you were wondering…

Soft Homemade Peanut Butter Oreos

Yield: Makes 8 large or 15 small Oreos

Total Time: 45 minutes

These Soft Homemade Peanut Butter Oreos are better than from the store! They're soft, huge, and FULL of peanut butter flavor, but they have that good old Oreo taste!


Ingredients:

Cookies



  • 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as “Oreo” like)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/4 cups all-purpose flour

  • 1/2 cup butter, softened

  • 2/3 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla

  • 1 large egg


Filling



  • 1/2 cup unsalted butter

  • 1 cup creamy peanut butter

  • 1/4 teaspoon salt

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2-3 tablespoons heavy whipping cream


Directions:


  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.

  2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.

  4. Scoop 2 tablespoon sized balls of dough onto the cookie sheets. You will get about 15-17 cookies. (Alternately, you can use 1 tablespoon sized balls of dough and get twice as many cookies. Baking time will be less.)

  5. Bake for 8-9 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches.

  6. To make the filling: beat butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment. Mix in salt, then slowly beat in powdered sugar. Add vanilla, then 2 tablespoons of cream. Add a third tablespoon of cream as needed for the consistency you want. Note: this makes a lot of frosting, more than you need. It is enough frosting to fill the 2 tablespoon sized cookies OR the 1 tablespoon sized, plus extra. Filling can be frozen in an airtight container for up to one month.

  7. Once cookies are cooled, frost half with the frosting and sandwich with the other half. The best way to do this is to place your frosting in a gallon size ziploc bag and cut off one tip. Place a very large squeeze of frosting in the center of the bottom of a cookie, then press the top cookie on top, causing the frosting to spread to the edges.


Peanut Butter Oreo Trifle

Oreo Peanut Butter Trifle (5 of 5)w

 

Peanut Butter Covered Oreo Truffles

Peanut Butter Oreo Truffles (1 of 5)w

 

Reese’s Overload Cookies

Reeses-overload-cookies (4 of 6)w

Sweets from friends:
Homemade Cookie Dough Oreos by Something Swanky
Homemade Oreos by Sally’s Baking Addiction
Homemade Oreos with Strawberry Cream Cheese Filling by Eat Cake for Dinner