Homemade Peanut Butter Cookie Dough Oreos

You can never have too many dessert recipes, so give Homemade Peanut Butter Cookie Dough Oreos a try. This recipe serves 25 and costs 18 cents per serving. One portion of this dish contains approximately 3g of protein, 9g of fat, and a total of 132 calories. A mixture of salt, milk, dutch process cocoa powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 4539 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Handle the Heat. With a spoonacular score of 17%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Homemade Peanut Butter Cookie Dough Oreos, Homemade Cookie Dough Oreos, and Homemade Cookie Dough Oreos.

Servings: 25

 

Ingredients:

1/4 teaspoon baking powder

1 teaspoon baking soda

1/4 cup lightly packed light brown sugar

1/2 cup miniature chocolate chips

1/2 cup creamy peanut butter

1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

1 large egg

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

1/4 cup milk (any kind)

1/4 teaspoon fine salt

10 tablespoons (5 ounces) unsalted butter, at room temperature

1/2 teaspoon vanilla extract

Equipments:

baking paper

hand mixer

baking sheet

measuring cup

bowl

oven

wire rack

Cooking instruction summary:

For the cookies:Preheat the oven to 375°F. Line large baking sheets with parchment paper.In the bowl of an electric mixer, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. On low speed, add the butter then the egg. Continue mixing until the dough comes together.Take rounded teaspoons of dough and place on prepared baking sheets, spacing about 2-inches apart. Use the bottom of a measuring cup or a glass to slightly flatten the dough. Bake for 9 minutes. Set on a cooling rack to cool completely. For the filling:In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and creamy. Add the brown sugar and granulated sugar and beat until well combined. Add the milk and vanilla, beating until combined. On low speed gradually add the flour and salt, beating until just combined. Stir in the chocolate chips. Dollop 1 tablespoon of filling onto the bottom of half of the cookies. Sandwich with the remaining cookies, pressing lightly. Serve or store in an airtight container in the fridge for up to 1 week. Serve at room temperature.

 

Step by step:


1. For the cookies:Preheat the oven to 375°F. Line large baking sheets with parchment paper.In the bowl of an electric mixer, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. On low speed, add the butter then the egg. Continue mixing until the dough comes together.Take rounded teaspoons of dough and place on prepared baking sheets, spacing about 2-inches apart. Use the bottom of a measuring cup or a glass to slightly flatten the dough.

2. Bake for 9 minutes. Set on a cooling rack to cool completely. For the filling:In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and creamy.

3. Add the brown sugar and granulated sugar and beat until well combined.

4. Add the milk and vanilla, beating until combined. On low speed gradually add the flour and salt, beating until just combined. Stir in the chocolate chips. Dollop 1 tablespoon of filling onto the bottom of half of the cookies. Sandwich with the remaining cookies, pressing lightly.

5. Serve or store in an airtight container in the fridge for up to 1 week.

6. Serve at room temperature.


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