Homemade Oreos With Peanut Butter Recipe

Name: Homemade Oreos With Peanut Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1 cup Unsalted Butter, Softened; 1 cup Semi-Sweet Chocolate Chips; 3/4 cups Sugar; 1 teaspoon Vanilla Extract; 1 whole Egg; 1-1/2 cup Flour; 3/4 cups Cocoa Powder; 1 teaspoon Kosher Salt; 1/2 teaspoons Baking Soda; FOR THE FILLING:; 1/2 cups Butter, Softened; 1-2/3 cup Powdered Sugar; 1 teaspoon Vanilla Extract; 1 Tablespoon Milk; 1 pinch Kosher Salt; 3/4 cups Creamy Peanut Butter

Servings: persons

FOR THE COOKIES:
1 cup Unsalted Butter, Softened
1 cup Semi-Sweet Chocolate Chips
3/4 cups Sugar
1 teaspoon Vanilla Extract
1 whole Egg
1-1/2 cup Flour
3/4 cups Cocoa Powder
1 teaspoon Kosher Salt
1/2 teaspoons Baking Soda
FOR THE FILLING:
1/2 cups Butter, Softened
1-2/3 cup Powdered Sugar
1 teaspoon Vanilla Extract
1 Tablespoon Milk
1 pinch Kosher Salt
3/4 cups Creamy Peanut Butter

1
For the cookies:
2
Into a medium-sized microwave safe bowl add the butter and semi-sweet chocolate chips. Heat it in the microwave, stirring every 30 seconds, and continuing for additional 30 second heat bursts until melted. Then whisk in the sugar until well combined. Then whisk in the vanilla. Then whisk in the egg until combined. Set aside.
3
In another bowl, whisk flour, cocoa, salt and baking soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together.
4
Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of the wax paper and roll it up in the paper. Shape it as you roll to maintain a smooth cylinder. Twist the ends of the paper to secure it closed and help keep the shape compact.
5
Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
6
Heat oven to 325 F and line baking sheet with parchment paper.
7
Unwrap the dough and put it onto a cutting board. Using a sharp knife, cut dough into quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it's hard to tell by the looks if they are done since they are so dark to begin with. These bake in batches well, so bake a few to test the bake time, if you have the time. And if your cookies are smaller, adjust the baking time.
8
When done remove the pan from the oven. Allow cookies to cool while you prepare the filling.
9
In the bowl of a stand mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about tablespoon of filling on the bottom of one cookie and about a tablespoon of peanut butter on another cookie. Sandwich the two cookies together. Repeat with remaining cookies.
10
Adapted from Bakerella.

1521

kcal

Calories

110

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE COOKIES:, 1 cup Unsalted Butter, Softened, 1 cup Semi-Sweet Chocolate Chips, 3/4 cups Sugar, and more.

Yes, Homemade Oreos With Peanut Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Oreos With Peanut Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions