Homemade Peanut Butter Oreos
Nostalgic, bigger, and better than the original Oreo. These Homemade Peanut Butter Oreos are made with organic ingredients like black cocoa powder and creamy peanut butter for a familiar dessert you can feel good about indulging in!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 dry ingredients: 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 30 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 15 to 18 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 the fridge for up to a week.
Notes
Tips
- Weigh Ingredients: Always use a digital food scale for the best results!
- 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.
- 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! I use my stand mixer for ease but a hand mixer is also fine if you prefer.
- Gluten Free — Replace the organic flour with 212 grams (1 ⅓ cups) gluten free flour blend and 28 grams (¼ cup plus 1 tablespoon) organic coconut flour.
- High Altitude — Bake at 350°F for 13 to 17 minutes or until dry around the edges.
Nutrition
Calories: 382kcalCarbohydrates: 42gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 57mgSodium: 188mgPotassium: 90mgFiber: 2gSugar: 28gVitamin A: 663IUCalcium: 17mgIron: 1mg
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