Homemade Oreos with Peanut Butter Recipe


Cal/Serving: 178
Daily Value: 9%
Servings: 30

Kidney-Friendly, Vegetarian, Egg-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A284IU6%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg3%
Niacin (B3)1mg6%
Vitamin B60mg2%
Folic Acid (B9)17µg4%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K1µg1%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Emma Laperruque

Coincidentally meeting for the first time in their eleven-year-old lives, identical twins Hallie (Lindsay Lohan) and Annie (again, Lindsay Lohan) don’t find it unusual that they look exactly alike — but they do find it strange that they both enjoy eating Oreos with peanut butter. Honestly, we’re not sure why they’re so embarrassed: peanut butter and chocolate is practically as classic a combo as peanut butter and jelly. But perhaps there is some gene that makes you love it or hate it. Our Homemade Oreos feature both buttercream and peanut butter sandwiched between two cocoa shortbread cookies — this way no dipping or outside judgment is involved. 

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For the cocoa shortbread cookies :

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 2/3 cup sugar

For the filling :

  • 1/2 cup unsalted butter (1 stick)
  • 1 cup confectioner's sugar
  • 3/4 cup creamy, preferably natural peanut butter


For the cocoa shortbread cookies :

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.

Using a food processor, whiz together the butter and sugar until well combined, about 2 minutes. Add in the dry ingredients and process just until a dough forms. Empty dough onto a sheet of plastic wrap and form a cookie dough log. Refrigerate until completely chilled, at least 2 hours.

When the dough is chilled, preheat the oven to 350 degrees. Slice the log into as-thin-as-possible cookies. Place the cookies on a baking sheet and bake for 15 minutes, or until done. Cool on a wire rack.

For the filling :

Make the buttercream by beating the butter and powdered sugar together with an electric mixer.

Once cool, pair each cookie with its ideal match so the sizes are as even as possible. From each pair, spread one cookie with buttercream and the other with peanut butter; gently sandwich together. Repeat with remaining cookies.

If you have any leftover — refrigerate. 

Recipe Details

Servings: 30
Cuisine: American
Special Designations: Kid-friendly

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