The Pioneer Woman Tasty Kitchen
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Homemade Oreos with Peanut Butter

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

Cookies ‘n’ cream with an added hit of peanut butter!

Ingredients

  • FOR THE COOKIES:
  • 1 cup Unsalted Butter, Softened
  • 1 cup Semi-Sweet Chocolate Chips
  • ¾ cups Sugar
  • 1 teaspoon Vanilla Extract
  • 1 whole Egg
  • 1-½ cup Flour
  • ¾ cups Cocoa Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Baking Soda
  • FOR THE FILLING:
  • ½ cups Butter, Softened
  • 1-⅔ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Milk
  • 1 pinch Kosher Salt
  • ¾ cups Creamy Peanut Butter

Preparation

For the cookies:
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.

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.

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.

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.

Heat oven to 325 F and line baking sheet with parchment paper.

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.

When done remove the pan from the oven. Allow cookies to cool while you prepare the filling.

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.

Adapted from Bakerella.

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3 Reviews

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Guy on 3.10.2013

I died and went to heaven – guess what; these were waiting for me at the pearly gates! First off as is my nature I always riff on a recipe – as such I added espresso powder (1 tspn.) to the cookie mix. AWESOME! The 3 main sections ( cookie, filling p/butter ) are good on their own – but it is divine providence when these three come together! I’m not kidding you – I had goose bumps eating the first one. Btw – I got 36 out of the ingredient list.

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pukingpastilles on 1.21.2013

These are phenomenal! The cookies are a deep chocolate much like oreos, but better! The peanut butter cream is smooth and decadent. I recommend only making enough for everyone to have 1 cookie because you won’t be able to resist eating all the extras. Ok so maybe I’m projecting, but this is a serious cookie. I was able to make 25 with this recipe.

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Kim on 1.21.2013

The cookies were good, maybe a little too chocolatey (I didn’t think it was possible!) and the filling didn’t really taste like much, but they were still good. We used the leftovers for a homemade cookies and cream topping :-)

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