Peanut Butter Oreos.
You know it’s a good week when it begins and ends with chocolate.
I’ve had a crazy plethora of chocolate recipes stored in my head for the last two months in preparation for Valentine’s Day… and they are so good that I can’t cut any out! I swear that next week we can have soup and salad and chicken and something of the sort.
Maybe not since I change my mind every 5.4 seconds in life, but you get the drift.
All I want to do right now is cannonball into that peanut butter cream filling. UGH. It is to die for. Let’s list everything we can spread it on. Ready? GO!
These cookies almost didn’t get filled with the peanut butter cream. Because the chocolate cookies themselves? WHOA. They are so incredible and rich, yet still have that crunch. I am hesitant to say that they are similar to shortbread because to be frank… I don’t really love shortbread. I’m apathetic towards shortbread.
I wouldn’t choose shortbread out of the dessert lineup. I’ve rather have a trashed up version of cheesecake or brownies or even just a traditional chocolate chip cookie over shortbread.
These cookies are the more rich, more delicious, much better rendition of super chocolatey shortbread.
We get each other. We’ve got each other since 2009. So if I’m not into shortbread, I know that there have to be a couple of you who also into shortbread.
Which makes me think of girl scout cookies. And their shortbread, which is okay when doused with a latte. But all hail the caramel delight.
Anyhoo. Back to these sandwiches that I want to snuggle with.
One thing that I think is important to note is that while the crunchy chocolate cookie outside does mimic that of a traditional oreo cookie, the peanut butter filling does not. I mean, the taste? Utterly fantastic. The consistency? Creamy and wonderful. But that whole creamy-yet-stiff-yet-melts-in-your-mouth-yet-holds-a-perfect-shape? No, and I assume that’s because there are some preservatives in that cream filling to get the whole oreo texture thing.
It’s okay! Real oreos have a time and a place. And yes, while I understand that time is always and that place is in your mouth, let’s occasionally replace them with a homemade chocolate peanut butter version. Deal?
- 1 1/3 cups unsweetened cocoa powder
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Sift the cocoa, flour and salt into a bowl and stir.
- In the bowl of your electric mixer, beat the butter and sugar until creamy and fluffy, about 5 minutes. Add the eggs one at a time and beat until combined. Beat in the vanilla extract. Slowly add the cocoa mixture and beat until just combined.
- Bring the dough together and separate it into two pieces. Roll each piece out (you can stick it between two sheets of parchment so it doesn’t stick) into ¼ inch thickness and place it on a baking sheet. Freeze for 1 hour.
- After 1 hour, preheat the oven to 325 degrees F. Use a biscuit cutter or 2-inch round cutter, cut out rounds and place them on a baking sheet about 2 inches part. Chill in the fridge or freezer for 30 more minutes.
- Bake the cookies for 20 minutes, or until a bit darker on the outside edges. Let cool completely before filling with the peanut butter cream and sandwiching the cookies together.
- In the bowl of an electric mixer, beat the butter and peanut butter until smooth and creamy. Add the sugar gradually along with the vanilla extract and beat until creamy. Fill the cookies!
I might even drink some milk with these. If you add a splash of kahlua.