Soft Homemade Peanut Butter Oreos Recipe
Indulge in these soft homemade peanut butter Oreos for a delicious treat that combines rich cocoa cookies with a creamy peanut butter filling. Perfect for satisfying your sweet cravings!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies:
- 1 ¼ cups (155g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup (17g) Hershey’s Special Dark unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Peanut Butter Filling:
- ¼ cup (57g) unsalted butter
- ½ cup (134g) peanut butter
- ¼ teaspoon salt
- 1½ cups (170g) powdered sugar
- ½ teaspoon vanilla extract
- 1–3 tablespoons heavy whipping cream
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
- Prepare cookie dough: In a medium bowl, whisk flour, salt, baking soda, and cocoa powder. Cream butter and sugars in a mixer, then mix in egg and vanilla. Slowly add dry ingredients and mix until smooth, forming a sticky dough.
- Bake cookies: Scoop dough onto prepared sheets and bake until no longer glossy. Cool before removing.
- Make filling: Beat butter, salt, peanut butter, powdered sugar, vanilla, and cream until smooth and spreadable.
- Assemble cookies: Pipe filling onto half the cookies and sandwich with a second cookie.
- Storage: Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Peanut butter Oreos, Homemade Oreos, Cookie recipe, Peanut butter filling
