Introduction

These Soft Homemade Peanut Butter Oreos offer a delightful twist on the classic cookie sandwich. With a rich, chocolatey cookie and a creamy peanut butter filling, they’re perfect for a sweet treat that melts in your mouth. Making them at home is easier than you might think!

A close-up of a stack of three sandwich cookies, each with two dark brown, soft-textured chocolate cookies on the top and bottom, and a thick layer of light brown creamy peanut butter filling in the middle. The stack sits on a silver wire cooling rack against a white marbled background. A blurred stack of similar cookies and some peanut butter are visible in the far background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¼ cup (57g) unsalted butter (for filling)
½ cup (134g) peanut butter
¼ teaspoon salt (for filling)
1½ cups (170g) powdered sugar
½ teaspoon vanilla extract (for filling)
1-3 tablespoons heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set this dry mixture aside.
Step 3: Using an electric mixer with a paddle attachment or a hand mixer, cream the unsalted butter, brown sugar, and granulated sugar together until smooth. Scrape down the sides as needed. Then mix in the egg and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. The dough will be sticky.
Step 5: Scoop 1- or 2-tablespoon-sized balls of dough onto the prepared cookie sheets, spacing them evenly. Bake small cookies for 8-11 minutes or larger ones for 12-15 minutes, until the surface is no longer glossy. Let them cool completely on the sheets.
Step 6: To make the filling, beat the butter, salt, and peanut butter together in a large bowl until smooth using a hand mixer. Gradually add the powdered sugar and mix until the filling is thick and smooth.
Step 7: Mix in vanilla extract and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed—up to 1 more tablespoon—to reach a spreadable but not runny consistency.
Step 8: Pipe or spread the peanut butter filling onto half of the cooled cookies, then sandwich with the remaining cookies.

Tips & Variations

For extra flavor, try using crunchy peanut butter instead of smooth for added texture.
If you prefer a sweeter filling, add a little more powdered sugar to taste.
You can substitute the heavy whipping cream with milk, but use less to prevent the filling from becoming too thin.
Chill the cookie dough for 30 minutes before baking to help maintain shape if desired.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to one month. To enjoy after freezing, let them thaw at room temperature for about 30 minutes before serving.

How to Serve

A close-up of a stack of three sandwich cookies on a white marbled textured surface with a metal wire rack. Each sandwich cookie has two dark brown, soft-textured chocolate cookies with a thick layer of creamy, light tan peanut butter filling in between. The filling looks smooth but slightly uneven, showing a rich and dense texture. In the background, there is a blurred stack of more chocolate cookies, and to the left, part of a single cookie with peanut butter filling is visible. The overall look is warm and inviting, with a soft focus on the cookie stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular peanut butter?

Yes, you can use natural peanut butter, but it may make the filling a bit oilier or softer due to its higher oil content. Adjust the powdered sugar to help maintain a good consistency.

How do I know when the cookies are done baking?

The cookies are ready when their surface is no longer glossy and they look set around the edges. They may still be soft, but they will firm up as they cool.