Homemade Oreos with Peanut Butter

Homemade Oreos with Peanut Butter
Staff Writer
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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30
Servings
188
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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. 

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin A, RAE
16µg
2%
Calcium, Ca
5mg
1%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
45mg
6%
Selenium, Se
4µg
7%
Sodium, Na
37mg
2%
Water
3g
0%

Peanut Butter Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Peanut Butter Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.