I truly love these homemade peanut butter Oreos. They are decadently chocolate-flavored and have lovely creamy peanut butter centers. These crispy cookies will surely please all peanut butter and chocolate cookie lovers alike!
Decadent homemade peanut butter Oreos
Making these homemade Oreos is pretty straightforward. The dough has peanut butter in it and is also intensely flavored with chocolate. It is rolled and baked into thin crisp cookies and sandwiched with homemade peanut butter centers.
The chocolate cookies in these Oreos are made using the same recipe I used for my peanut butter stuffed cookies here. It makes light and crispy, chocolate-flavored cookies. If you like yours with little chunks of peanuts in them, use chunky peanut butter when making, otherwise, creamy peanut butter will be fine too. I used chunky peanut butter for mine.
The peanut butter centers are made of peanut butter and icing sugar. This not only sweetens the peanut butter but also turns it into a thick consistency that you would typically find in Oreos.
All in all, these homemade Oreos make great treats. They are not only good for snacking, but they also make excellent festive treats and even perfect for gifting too.
How to Make Homemade Peanut Butter Oreos
- Plain flour + cocoa powder + baking powder + baking soda + salt
- Granulated sugar
- Soft brown sugar
- Peanut butter
- Vanilla essence
- Peanut butter
- Icing sugar
Mixing the peanut butter Oreos dough
- Add butter, peanut butter, castor sugar, and brown sugar into a medium-sized bowl. Beat all the ingredients until they turn creamy. Scrape the sides of the bowl and beat again until the ingredients are well creamed.
- Next, add the egg and vanilla essence. Beat until all traces of the egg are no longer visible.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt into the bowl. Mix until the dough comes together into a soft ball.
- Divide the dough into a few small sections for easy rolling. Roll each section in between 2 sheets of parchment paper. I place 2 dowel rods on either side of my cookie dough and literally roll my rolling pin on them. That way, my cookie dough is rolled to a consistent thickness.
- Use a round cutter (mine measured 4.5cm in diameter) to cut the dough.
- Place the cut dough onto a lined baking tray and bake in a pre-heated oven for 9 minutes at 175 degrees Celsius.
Making the filling
- Start by measuring and sifting the icing sugar into a bowl.
- Add peanut butter.
- Mix until both the peanut butter and icing sugar are well combined and come together into a soft ball.
- Scoop the filling into ½ tablespoon sizes and shape them into round balls.
Assembling the homemade peanut butter Oreos
- Once the cookies are baked, remove them from the oven and let them rest in the tray for a minute or 2 before transferring them onto wire racks to cool completely. To assemble, place one filling ball in the center of a cookie.
- Flatten the filling slightly.
- Top it with another cookie and press them together gently to flatten the centers.
- Repeat the process of sandwiching all the Oreos.
Decadent homemade peanut butter Oreos
Can you use chunky peanut butter for the dough and the centers?
- Yes, you certainly can. In fact, that is what I used to make these treats. I love the tiny chunks of peanuts in my cookies and the centers, hence I chose chunky peanut butter.
- Having said that, you can also use the smooth version too, it would work perfectly fine.
What happens if you don’t sift the cocoa powder and icing sugar?
- Cocoa powder is one of the ingredients I have used in the cookie dough. Icing sugar, on the other hand, is used for the filling.
- One common thing about cocoa powder and icing sugar is that they tend to be lumpy (not just large ones, but small tiny ones too). These tiny lumps are sometimes hard to break, especially in thick cookie dough or even a thick filling like the peanut butter centers for these homemade Oreos.
- To avoid these lumps, it is best that these ingredients are sifted first before being added to the cookies and the filling.
Can you customize the cookie centers to a chocolate peanut butter flavor?
- Yes, you can. If you prefer the cookie centers to be chocolate flavoured too, simply add 15g (about 1 tablespoon) of cocoa powder to the filling and mix it well.
Can you increase or decrease the cookie sizes?
- My Oreos are 4.5cm in diameter and each of the cookie layers are about 0.5cm thick.
- If you wish to increase the size of these, you would need to increase the baking time slightly. If you wish to make smaller ones, decrease the time accordingly. The baking temperature should remain the same.
- Also, to ensure the thickness of my Oreos is consistent, I place 2 dowel rods on either side of my cookie dough when rolling it. That way my dough is of the same thickness for all. You can also use rolling pin guide rings to help with the consistency in thickness.
- For the given time and cookie size, you will get peanut butter Oreos that are light and crispy.
Can you increase or decrease the peanut butter cookie filling?
- For the given cookie sizes of 4.5cm in diameter, I used ½ a tablespoon filling for each cookie. You can reduce the filling further if you wish, but it might be too little given the thickness of the sandwiched cookies which is about 1cm.
- You can, however, increase the filling if you like, that would be entirely up to you. Just remember to make more filling.
How to avoid the cookies from breaking when assembling?
- These peanut butter Oreos are thin and crisp. When sandwiching them, there is a tendency for these to crack if you apply too much pressure when pressing them together.
- The best way to assemble these would be to flatten the filling slightly before placing it on the cookies. The other way is to apply the pressure in pressing them in the center rather than the sides. That should help ensure they do not crack easily too.
How to store the cookies
- These are crispy cookies. They can last for a good 2 weeks and are best stored in an airtight container to ensure they remain crispy.
Quick and easy homemade peanut butter Oreos
Homemade Peanut Butter Oreos
Here’s the full printable version of my homemade peanut butter Oreos.
Homemade Peanut Butter Oreos
- 190 g plain flour
- 45 g cocoa powder sifted
- 1 tsp baking powder
- ¼ tsp baking soda
- 90 g granulated sugar
- 100 g soft brown sugar
- 120 g butter
- 60 g peanut butter
- 1 tsp vanilla essence
- 1 egg
- ¼ tsp salt
- 180 g peanut butter
- 100 g icing sugar sifted
- Pre heat oven to 175°Celsius. Prepare baking trays lined with parchment paper.
- Sift the flour, cocoa powder, baking powder, baking soda and salt together and keep them aside.
- In a clean bowl, cream butter, peanut butter, and both the white and brown sugars until creamy.
- Add the egg and vanilla essence and beat until well incorporated, followed by the sifted dry ingredients. Mix until all the ingredients are well incorporated, and the dough comes together, soft.
- Roll the dough and cut out round cookies, approximately 4.5cm in diameter.
- Bake the cookies for 9 minutes.
- Remove cookies from oven, let them rest in the tray for a few minutes before transfering onto a wire rack to cool completely.
- To make the filling, sift the icing sugar into a bowl.
- Add the peanut butter and mix until the filling comes together.
- Using a ½ tablespoon measuring spoon, scoop the filling out onto a plate. Shape each scoop into round balls.
- To assemble the cookies, place one filling ball in the center of one cookie. Flatten lightly with your fingers. Place another cookie on top and press the filling down very gently until it is flat and reaches the edges of the cookies.
- Repeat the process until all the cookies are done.
- Place the sandwiched homemade peanut butter Oreo cookies in an airtight container. The cookies can last up to 2 weeks if stored properly.
And that’s that. My homemade peanut butter Oreos.
Homemade peanut butter Oreos
Here are my other recipes you might want to check out:
- Ultimate Chocolate Peanut Butter Cheesecake with Oreo Crust
- Peanut Butter Banana Chocolate Chip Cookies
- Oreo Strawberry Cheesecake
Happy baking 🙂