Soft Homemade Peanut Butter Oreo Cookies Recipe
This Soft Homemade Peanut Butter Oreos recipe offers a delightful twist on the classic Oreo cookie by featuring tender chocolate cookies sandwiched with a creamy, rich peanut butter filling. The cookies come out soft and perfectly balanced between sweet cocoa and the nutty filling, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 20-24 sandwiches (40-48 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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 the oven: Set your oven to 350°F (175°C) and line your cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and unsweetened cocoa powder. Set this mixture aside.
- Cream butter and sugars: Using an electric mixer with a paddle attachment (or a hand mixer), beat the unsalted butter, brown sugar, and granulated sugar until smooth, scraping down the sides as needed for even mixing.
- Add egg and vanilla: Mix in the egg and vanilla extract thoroughly. Then, gradually add your dry ingredients to the wet mixture, mixing until you have a sticky, smooth cookie dough.
- Shape and bake cookies: Scoop dough into 1- or 2-tablespoon-sized balls and place them spaced out on your prepared cookie sheets. Bake smaller cookies for 8-11 minutes or larger ones for 12-15 minutes, just until they are no longer glossy on top. Allow cookies to cool fully before handling.
- Make the peanut butter filling: Beat unsalted butter, salt, and peanut butter together until smooth. Slowly add powdered sugar and continue beating until the mixture is thick and smooth. Incorporate vanilla extract and then add 1 tablespoon of heavy whipping cream. Beat for 30 seconds and add more cream as needed (up to 2 tablespoons total) to achieve a smooth, spreadable consistency.
- Assemble the Oreos: Pipe or spread the peanut butter filling onto the flat side of half the cookies, then sandwich them with the remaining cookies. Store your homemade peanut butter Oreos in an airtight container for up to 3 days or freeze them for up to a month.
Notes
- Use parchment paper or silicone mats to prevent cookies from sticking and ease cleanup.
- For the best texture, fully cool the cookies before adding the peanut butter filling to avoid melting.
- Adjust heavy cream in the filling to get your preferred spread consistency; too much cream can make it runny.
- Small size cookies bake faster—keep an eye on them to avoid overbaking and maintain softness.
- Store cookies in an airtight container to keep them soft, or freeze to preserve freshness for longer periods.
Keywords: Soft Oreo cookies, Peanut butter cookies, Homemade Oreos, Chocolate cookies with peanut butter filling, Soft sandwich cookies
