“Oreo” Stuffed Flourless Peanut Butter Cookies – a delicious recipe with Butter, Brown Sugar, Eggs, Baking Soda, Vanilla, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line a cookie sheet with parchment paper or a silicone baking mat.
2
In a medium mixing bowl, stir together the peanut butter, Sucanat (or brown sugar), eggs, baking soda, vanilla extract, and salt until well-mixed.
3
Using an ice cream scoop or spoon, scoop out two spoonfuls of the peanut butter cookie dough and place each on one side of a sandwich cookie. Using your hands, form the peanut butter dough around the cookies until they are sealed in. Place the cookie on the prepared cookie sheet.
4
Repeat with the remaining dough and cookies.
5
Bake cookies for about 15 minutes, or until lightly golden brown. Cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
6
Serve with milk!
2419
kcal
Calories
158
g
Fat
205
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Unsweetened Natural Peanut Butter, Well-stirred, 1/2 cups Sucanat (or Brown Sugar), 2 whole Large Eggs, Lightly Whisked, 2 teaspoons Baking Soda, and more.
Yes, “Oreo” Stuffed Flourless Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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