Peanut Butter Cookie Dough Oreos feature homemade Oreo cookies sandwiching a thick layer of egg-free peanut butter chocolate chip cookie dough. Incredible!
Lindsay Lohan has taught us many things in life. Things related to drugs, alcohol, rehab, DUIs, stealing, how NOT to dress in court, side boob, overcrowding in California jails, plastic surgery, hair dye, and many other things in her 27 years of life. But perhaps the most important thing she’s taught us happened many years ago, when she filmed The Parent Trap. That was the first time I had ever heard about combining Oreos with peanut butter.
I’d like to thank little Lindsay for enlightening my mind to such a surprisingly wonderful flavor combination and for partly inspiring today’s recipe. These Homemade Peanut Butter Cookie Dough Oreos are so incredible and ridiculously rich, you’re going to love them. Serve them with a glass of cold milk, right after you send Lindsay a big thank you.
PS. The recipe calls for Dutch-process cocoa powder, which can be found at many specialty and gourmet food stores (I get mine at Sur la Table). If you can’t find it, you can use regular unsweetened cocoa powder, though the color of the cookies may not be as dark.
Taste: These homemade oreo cookies taste surprisingly similar to the intensely cocoa-flavored slightly sweet store-bought ones. Combined with the peanut butter cookie dough and it’s paradise in every bite.
Texture: The cookies are slightly crunchy once cooled whiled the cookie dough is thick and loaded with mini chocolate chips.
Ease: Easy, but does dirty some dishes in the process.
Pros: Fun homemade twist on the classic cookie.
Cons: Not exactly healthy.
Would I make this again? Yes.
How to make Homemade Peanut Butter Cookie Dough Oreos
Yield: About 25 sandwich cookies
For the Oreo cookies:
1 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
10 tablespoons (5 ounces) unsalted butter, at room temperature
1 large egg
For the peanut butter cookie dough filling:
4 tablespoons (2 ounces) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/4 cup lightly packed light brown sugar
2 tablespoons granulated sugar
1/4 cup milk (any kind)
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon fine salt
1/2 cup miniature chocolate chips
For the cookies:
Preheat the oven to 375°F. Line large baking sheets with parchment paper.
In the bowl of an electric mixer, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. On low speed, add the butter then the egg. Continue mixing until the dough comes together.
Take rounded teaspoons of dough and place on prepared baking sheets, spacing about 2-inches apart. Use the bottom of a measuring cup or a glass to slightly flatten the dough. Bake for 9 minutes. Set on a cooling rack to cool completely.
For the filling:
In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and creamy. Add the brown sugar and granulated sugar and beat until well combined. Add the milk and vanilla, beating until combined. On low speed gradually add the flour and salt, beating until just combined. Stir in the chocolate chips.
Dollop 1 tablespoon of filling onto the bottom of half of the cookies. Sandwich with the remaining cookies, pressing lightly. Serve or store in an airtight container in the fridge for up to 1 week. Serve at room temperature.
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