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Soft Homemade Peanut Butter Oreos

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These homemade Peanut Butter Oreos feature soft, chewy chocolate cookies sandwiched with a rich, creamy peanut butter filling. They’re like the best parts of Oreos and peanut butter cookies combined!

Ingredients

Scale

For the Chocolate Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Peanut Butter Filling:

  • ¾ cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 12 tablespoons heavy cream (if needed for consistency)

Instructions

Step 1: Make the Chocolate Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy (about 2 minutes).
  3. Add eggs and vanilla extract, mixing until smooth.
  4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until combined.

Step 2: Bake the Cookies

  1. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart.
  2. Bake for 8-10 minutes, until the edges are set but the centers are still soft.
  3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Peanut Butter Filling

  1. Beat peanut butter and butter until smooth.
  2. Gradually add powdered sugar, mixing until fluffy.
  3. Add vanilla extract and heavy cream, if needed, to reach a creamy consistency.

Step 4: Assemble the Cookies

  1. Spread or pipe 1-2 tablespoons of peanut butter filling onto the flat side of a cookie.
  2. Top with another cookie and gently press to create a sandwich.
  3. Enjoy immediately or chill for 30 minutes for a firmer texture.

 


Notes

  • Use natural peanut butter for a less sweet filling.
  • Store in an airtight container for 3 days or refrigerate for up to 1 week.
  • Freeze assembled cookies for up to 2 months for a make-ahead treat!