Homemade Oreos with Peanut Butter

Emma Laperruque


For the cocoa shortbread cookies

  • 1 1/2 Cup  all-purpose flour
  • 1/2 Cup  unsweetened cocoa powder
  • 1/4 Teaspoon  salt
  • 1 Cup  unsalted butter (2 sticks)
  • 2/3 Cups  sugar

For the filling

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

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

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. 

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