Homemade Peanut Butter Oreos
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Bigger and better than any store bought cookie, these Homemade Peanut Butter Oreos are Oreos made with black cocoa powder and filled with peanut butter filling!
If you love Oreos, then check out my Homemade Vanilla Oreo Cookies, Slice & Bake Oreos, or my No Bake Oreo Cheesecake.
Table of Contents
Why You'll Love This Recipe
Nostalgic: While Oreos are incredibly nostalgic, they really have terrible ingredients, so it's best to make your own! These Homemade Peanut Butter Oreos are made with black cocoa powder for a dark, delicious, and nostalgic cookie that's filled with sweet, salty, and creamy peanut butter filling.
Chocolate + PB: There is nothing better than the combination of peanut butter and chocolate. This recipe takes classic Oreos up a notch with the addition of peanut butter filling.
Bigger: While I'm not usually for bigger desserts, in this case it's totally warranted. These Homemade Chocolate Peanut Butter Oreos are bigger than the store bought! That makes them even better because you really just need one to satisfy your craving.
Ingredients
Wholesome Organic Powdered Sugar
Lafaza Organic Ground Vanilla Bean
Cairnspring Mills Organic All Purpose Flour
Costco Kirkland Organic Peanut Butter
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour, cocoa, and vanilla bean into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten them so they are about 1-inch in diameter. Poke the dough with a fork three times in the middle.
Step 3
Bake for 13 to 15 minutes until they are dry around the edges. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk, and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with no tip.
Step 5
Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
Baker's Tips
- Use Soft Butter: Make sure you are using soft butter. This recipe really requires soft butter to make the best shortbread cookies. I prefer to leave butter out on the counter and let it soften naturally overnight. But, if you must microwave it, be sure to only microwave it for 10 seconds at a time, in multiple intervals so you don’t melt portions of the butter.
- Sift: Always sift your powdered sugar and cocoa. Both of these ingredients can clump easily and you should sift them before using in any recipe. This will make sure the cookies and filling have a really smooth texture and good mouth feel, with no clumps.
- Allow Cookies to Cool: Make sure your cookies cool completely before filling them. If you fill the cookies when they are hot or even warm, the filling will melt into the cookies and they can become soggy and they will not have the right texture.
- Whip Filling: Make sure to whip the filling for at least a couple minutes. Whipping your filling will put air into it and will make it really delicious and creamy, just like traditional Oreos!
FAQ's
Yes, if you prefer, you can use unsalted butter. If so, just add ¼ teaspoon fine sea salt per ½ cup of butter in the cookies and filling.
You can use vanilla extract in its place, but double the amount. So use 1 teaspoon of vanilla extract.
Store in a cool dry place. Because these are a shortbread cookie, they are best kept in a cool dry place, or even jus ton a plate on the counter.
Craving More?
Homemade Peanut Butter Oreos
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 212 grams all purpose flour
- 43 grams black cocoa powder (sifted)
- ½ teaspoon ground vanilla bean
Filling
- 170 grams salted butter (softened)
- 284 grams powdered sugar (sifted)
- 57 grams peanut butter
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour, cocoa, and vanilla bean into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten them so they are about 1-inch in diameter. Poke the dough with a fork three times in the middle.
- Bake for 13 to 15 minutes until they are dry around the edges. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk, and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with no tip.
- Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
- Store in a cool dry place for up to 7 days.
Video
Notes
Nutrition
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A family favorite with that super creamy peanut butter filling, so delicious 😋