Homemade Peanut Butter Oreos

So if you don't know yet, Oreos now have a peanut butter (Reeses) flavor, and it is amazing!  Really anything with peanut butter and chocolate is going to be amazing, but when I came across the below recipe I just had to try it!  I was worried the cookies wouldn't be symmetric and make bad sandwiches, but honestly they were super easy and turned out perfect! The cookies turned out perfect and remained super soft even after a couple of days.  If you love peanut butter and chocolate as much as I do there are the perfect desert.  It makes the prefect batch to share if you have a small dinner party like we did and didn't have too many leftover to share!

Homemade Peanut Butter Oreos

Ingredients

Cookies

• 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened but they won’t be as “Oreo” like)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg

Filling

• 1/2 cup unsalted butter
• 1 cup creamy peanut butter
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy whipping cream

Instructions

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.
4. Scoop 2 tablespoon sized balls of dough onto the cookie sheets. You will get about 15-17 cookies. (Alternately, you can use 1 tablespoon sized balls of dough and get twice as many cookies. Baking time will be less.)
5. Bake for 8-9 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches.
6. To make the filling: beat butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment. Mix in salt, then slowly beat in powdered sugar. Add vanilla, then 2 tablespoons of cream. Add a third tablespoon of cream as needed for the consistency you want. Note: this makes a lot of frosting, more than you need. It is enough frosting to fill the 2 tablespoon sized cookies OR the 1 tablespoon sized, plus extra. Filling can be frozen in an airtight container for up to one month.
7. Once cookies are cooled, frost half with the frosting and sandwich with the other half. The best way to do this is to place your frosting in a gallon size ziploc bag and cut off one tip. Place a very large squeeze of frosting in the center of the bottom of a cookie, then press the top cookie on top, causing the frosting to spread to the edges.

 

Original Recipe and Image found here