Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies

The worst thing about this Peanut Butter Oreo Cookie, was trying to take its picture before I ate them all!

O M Gee!!!  These are faaaaaaaaaaaabulous (yes, I am Singing the word FAAAAAAAAAAAAABULOUS!!!)

I had a hankering for a peanut butter cookie today, which is strange for me, since I don’t often crave peanut butter cookies.

I’m a chocolate cookie girl through and through

So as I drove home this afternoon, I started thinking of all the different combos that would make a Peanut Butter Cookie just that much better than just a plain ol’ Peanut Butter Cookie….

And tada! The Peanut Butter Oreo Cookie was born

Ok, so you are thinking “Big Deal…a peanut butter cookie with Oreos in it, really Gretchen? That’s all you’ve got?”

BUT WAIT! until you see for yourself the ooey, gooey, peanut buttery goodness that is packed into this cookie.

Of course it is loaded with oreos, but just take a look at the texture of this heavenly bite!

Peanut Butter Oreo Cookie

Now, Ill be honest as they were baking,  I thought I had come up with a dud recipe this time.

First of all, the dough was pretty stiff, not like a creamy soft & chewy cookie batter should be. I felt as if I could actually roll this dough and cut them out instead of scoop them! haha

My heart sank as I watched my cookies NOT SPREAD one single millimeter in the oven.

After 9 minutes on 350° (convection setting) they were already browned and looked done!  What the?????

How could it be possible? I was preparing the garbage can for a hefty contribution……

BUT WAIT!  THEY WERE AMAZING!

So gooey in the centers but the outsides were slightly crisp!

I quickly set out to get the best angle for a picture to capture the true nature of this cookie before I swallowed every last crumb!

I am not sure I pulled it off though, since my food photography definitely needs some more sugar!

Food porn or no food porn, I hope my excitement shows through in my typing and you are heading to the kitchen NOW to bake these!

Oh yeah, one more thing….I bet you have all the ingredients to make these right now! (I mean who doesn’t have a secret stash of Oreos??)

5.0 from 1 reviews
Peanut Butter Oreo Cookies
 
Prep time
Cook time
Total time
 
Preheat oven to 325°F for convection
Regular conventional oven set to 350°F
Author:
Serves: 9 Cookies
Ingredients
  • Creamy Peanut Butter ¼ cup (56g)
  • Light Brown Sugar packed ¾ cup (160g)
  • Vanilla Extract 1 teaspoon
  • Salt pinch
  • All Purpose Flour 1 cup + 2 Tablespoons (146g)
  • Baking Soda ½ teaspoon
  • Eggs Large 1 (50g)
  • Oreo Cookies 6 crushed
Instructions
  1. In a mixer bowl combine the peanut butter and brown sugar.
  2. Cream on medium to high speed until combined. (It will not get light and fluffy like we are used to seeing with a cookie recipe)
  3. Add the vanilla extract and salt and scrape the sides and bottom of bowl to ensure an even mixture.
  4. Add the egg and mix on high speed until thoroughly combined (about 40 more seconds)
  5. Add the flour and baking soda all at once and mix on low speed until blended evenly
  6. Add the Oreo cookies (I added mine whole and let the mixer break them up)
  7. Scoop dough (approximately 2 ounces each cookie) onto a parchment lined sheet pan spaced about 1" apart
  8. This cookie will not spread, so what you start with is what you end with. I pressed out some of them so I had a more uniform, flatter cookie, but I liked the round mounds much better- they stayed softer and gooey-er inside!
  9. Bake in preheated oven for 9-12 minutes.
  10. Cool for 5 minutes
Notes
Store at room temperature in an airtight container for up to 1 week

 VEGANIZE THIS RECIPE!

5.0 from 1 reviews
VEGAN Peanut Butter Oreo Cookies
 
Prep time
Cook time
Total time
 
You may have noticed that this recipe is already butterless, so it will be quite simple to change the egg to a flax egg and you have a VEGAN COOKIE!
Yes, Oreos are deliciously VEGAN! *some vegans consider anything made with Palm Oil to NOT BE VEGAN - so choose a peanut butter that is environmentally friendly
Author:
Serves: 9 cookies
Ingredients
  • Creamy Vegan Peanut Butter ¼ cup (56g)
  • Light Brown Sugar packed ¾ cup (160g)
  • Vanilla Extract 1 teaspoon
  • Salt pinch
  • All Purpose Flour 1 cup + 2 Tablespoons (146g)
  • Baking Soda ½ teaspoon (2.5g)
  • Ground Flax 1 tablespoons (8g)
  • Almond Milk (or any milk alternative) 3 tablespoons (45ml)
  • Oreo Cookies 6 crushed
Instructions
  1. First prepare the flax egg by combining the ground flax seed and almond milk in a small bowl, whisk to combine.
  2. In a mixer bowl combine the peanut butter and brown sugar.
  3. Cream on medium to high speed until combined. (It will not get light and fluffy like we are used to seeing with a cookie recipe)
  4. Add the vanilla extract and salt and scrape the sides and bottom of bowl to ensure an even mixture.
  5. Add the flax egg and mix on high speed until thoroughly combined (about 40 more seconds)
  6. Add the flour and baking soda all at once and mix on low speed until blended evenly
  7. Add the Oreo cookies (I added mine whole and let the mixer break them up)
  8. Scoop dough (approximately 2 ounces each cookie) onto a parchment lined sheet pan spaced about 1" apart
  9. This cookie will not spread, so what you start with is what you end with. I pressed out some of them so I had a more uniform, flatter cookie, but I liked the round mounds much better- they stayed softer and gooey-er inside!
  10. Bake in preheated oven for 9-12 minutes.
  11. Cool for 5 minutes
Notes
Store at room temperature in an airtight container for up to 1 week
 

 

Read More →

Black Forest Cookies

Black-Forest-Cookie

Yes it is midnight and yes I have 3 dozen Black Forest Cookies baking in my oven right now.

Don’t judge me!

Sometimes when I get a craving for chocolate-y fudge-y chewy delicious bites of bliss, I go for this recipe.

It is all of those things packed into a bite size (ok maybe 2 bites) cookie and I think that if you eat them at midnight they taste even better.

But don’t take my word for it! Try them!

I will seriously be your new best friend!


Black Forest Cookies
 
Prep time
Cook time
Total time
 
The batter must set up in the refrigerator for at least 1 hour before scooping and baking
Author:
Serves: 36 - 1ounce cookies
Ingredients
  • Semi Sweet Baking Chocolate 1 + ⅓ cups (227g)
  • Unsalted Butter 6 tablespoons (85g)
  • Eggs Large 2 (100g)
  • Granulated Sugar ½ cup (100g)
  • Instant Coffee Granules 1 teaspoon (2g)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour ⅓ cup (44g)
  • Baking Powder ¼ teaspoon
  • Salt ¼ teaspoon
  • Dried Cherries (160g)
  • Cherry Juice *any type is fine and any quantity is fine (about ½ cup) it is just to soak & plump the cherries, the juice will be discarded
  • Mini Chocolate Chips ¾ cup (130g)
Instructions
  1. Melt chocolate and butter- cool slightly
  2. Pour cherry juice over dried cherries and let stand for about 30 minutes, drain, discard juice
  3. Combine granulated sugar and eggs, whisk smooth.
  4. Add vanilla extract, salt and coffee granules to the egg/sugar mixture and whisk smooth.
  5. Add melted chocolate & butter mixture, whisk smooth
  6. Add flour and baking powder, mix just until combined.
  7. Add the drained plumped cherries and chocolate chips and mix to combine.
  8. Refrigerate for at least 1 HOUR.
  9. Scoop with a #100 scoop and place on a parchment lined sheet pan spaced approximately 2" apart.
  10. Dust with powdered sugar *optional
  11. Bake in preheated 350°F oven for about 12-14 minutes
Notes
Store at room temperature in an airtight container for up to 1 week.

Freeze for 1 month
Read More →

White Chocolate Macadamia Nut Cookies

White Chocoalte Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookie

Ah, the rare and elusive White Chocolate Macadamia Nut Cookies.

Why is this gem so hard to find?

Perhaps it’s the cost of the macadamia nut itself that wards off the potential baker from making this delicious exotic version of the standard chocolate chip cookie.

These nuts are sweet and have a very interesting crunch to them, I will urge you to pick up a small jar if they are available near you, so you can experience this uniqueness for yourself!

The classic way of adding macadamia nuts into cookies has always been by combining them with white chocolate chips rather than semi sweet chocolate.

However you know me and my aversion to white chocolate, so I like to cut the sweetness of this cookie by adding in some cocoa nibs to the cookie dough which adds a depth and another layer of flavor that is really out of this world!

If you don’t have (or don’t like cocoa nibs) you can leave them out completely or add in a handful of bittersweet chocolate chunks instead!

I must confess that I have a secret love affair with cardamom.

I have been putting it in a lot of my recipes lately!

From my Peach Pie to the breakfast smoothie I drink each day; I just really like it in small subtle quantities.  Again this is something you can leave out completely as I know cardamom is another rather expensive ingredient.

This cookie is a crispy cookie with a lesser amount of butter to flour ratio, so for those of you who prefer soft batch cookie textures you can use my chocolate chunk cookie recipe and simply substitute in the macadamia nuts and white chocolate for the chocolate chunks listed on that recipe.

One last comment about this cookie; and it may just be me being a total weirdo, but I do not like this cookie when it is warm!  I find that the taste is so much better once the cookie cools and has been given a chance to let all those flavors settle down.  When I tried them warm, it reminded me of an orchestra before the symphony starts.  It was like a clamoring of instruments clanging and banging until the maestro waves his baton.  Then……it was pure bliss!

Buttery, crispy, sweet and nutty ….. a perfect cookie harmony.

Oh yeah, and I was never a cookie in milk dunker….but this recipe screams DUNK ME!  Almond milk of course 😉

Ok, enough with the metaphors, let’s get to baking!

Oh yeah by the way there is no video for this cookie, but it is the basic creaming method like most cookies; so you can follow along for how to mix and what to look for on my Best Chocolate Chip Cookie video here

5.0 from 1 reviews
White Chocolate Macadamia Nut Cookies
 
Prep time
Cook time
Total time
 
Do not toast the macadamia nuts for this cookie
All ingredients should be at room temperature
Preheat oven to 350°f (177°c)
These cookies will not spread very much due to the amount of butter to flour ratio here, see note for flattening cookies before baking
Author:
Serves: 12 cookies
Ingredients
  • Unsalted Butter ½ stick (4 Tablespoons)
  • Granulated Sugar ¼ cup (50g)
  • Light Brown Sugar ½ cup (100g)
  • Salt ¼ teaspoon
  • Vanilla Extract or Paste 2 teaspoons
  • Egg large 1 (50g)
  • All Purpose Flour 1 cup + 2 Tablespoons (145g)
  • Baking Soda ½ teaspoon (2.5g)
  • Cardamom ¼ teaspoon
  • White Chocolate Chips 1 cup (177g)
  • Cocoa Nibs ¼ cup (30g)
  • Macadamia Nuts 1 cup (145g)
Instructions
  1. With the paddle attachment, or with a hand beater, cream the butter and both sugars until light and fluffy (about 4 minutes)
  2. Add the egg and vanilla extract and mix well, scraping the sides and bottom of the bowl
  3. Sift together the flour, baking soda, salt and cardamom then add gradually to the creaming mixture while mixing on low speed.
  4. Increase speed to medium to blend evenly
  5. Add the chips and nuts and mix until incorporated.
  6. Scoop cookies with a 3ounce Cookie Scoop and space 2" apart on a parchment lined sheet pan
  7. If you like flatter cookies, press slightly with the palm of your hand to flatten other wise cookies will be thicker fatter
  8. Bake for 15-18 minutes or until golden brown
  9. Cool completely before serving
Notes
Store cookies at room temperature for 1 week in an airtight container.

If freezing, I prefer to freeze raw dough for up to 1 month in an airtight container and thaw before baking as stated in the recipe
 

 

Read More →