Homemade Peanut Butter Cookie Dough Oreos
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Homemade Peanut Butter Cookie Dough Oreos
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Peanut Butter Cookie Dough Oreos feature homemade Oreo cookies sandwiching a thick layer of egg-free peanut butter chocolate chip cookie dough. Incredible!
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Ingredients
For the Oreo cookies:
- 1 cup all-purpose flour plus 2 tablespoons
- 1/2 cup unsweetened Dutch-process cocoa powder plus 2 tablespoons
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine
- 1 cup granulated sugar
- 10 tablespoons unsalted butter 5 ounces, at room temperature
- 1 egg large
For the peanut butter cookie dough filling:
- 4 tablespoons unsalted butter 2 ounces, at room temperature
- 1/2 cup peanut butter creamy
- 1/4 cup light brown sugar lightly packed
- 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 salt fine
- 1/2 cup miniature chocolate chips
Instructions
- 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.
Notes
- Recipe adapted from Smitten Kitchen
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