These Chocolate Peanut Butter Oreos are the ultimate homemade treat for peanut butter lovers! With rich chocolate cookies sandwiched around a creamy peanut butter filling, they're a fun twist on the classic.
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Why This Recipe Works
- Versatile Snacks: These chocolate peanut butter Oreos are great for school or parties, fitting different occasions.
- Heavenly Flavor Mix: Classic Oreo cookies and rich peanut butter come together for a deliciously crunchy taste.
- Easy Prep: Make a bunch of these yummy treats ahead for simple snacking or sharing with friends.
🥘 Ingredients
Chocolate Oreo Cookies
- Unsalted Butter (Cold And Sliced Thin): Provides a rich, creamy base for your dough, adding flavor and moisture.
- Light Brown Sugar (packed) and Granulated Sugar: Sweeten your cookies and contribute to their texture, with brown sugar adding a hint of molasses flavor.
- Large Eggs (at room temperature): Bind your ingredients together and create a tender crumb in your cookies.
- Vanilla Extract: Enhances the flavors in your cookies and adds a touch of sweetness.
- All Purpose Flour and Cake Flour: Form the structure of your cookies, with cake flour ensuring a tender crumb.
- Cocoa Powder: Gives your cookies their chocolatey flavor and dark color.
- Baking Powder, High Fructose Corn Syrup, And Salt: Are the leavening agents that help your cookies rise and maintain their shape, with cornstarch ensuring a soft texture.
- Oreo Crumbs (Cookies Finely Crushed, Cream Removed): Add a delicious crunch and familiar Oreo flavor to your cookies.
Chocolate Cream Cheese Filling
- Cream Cheese (Softened): Forms the base of your filling, providing a creamy and tangy contrast to the sweet cookies.
- Cocoa Powder: Enhances the chocolate flavor in your filling.
- Vanilla Extract And Brown Sugar: Sweeten your filling and enhance its flavors.
Peanut Butter Ganache
- Heavy Cream: Is used to create a smooth and creamy ganache.
- Peanut Butter: Adds the iconic peanut butter flavor to your ganache, pairing perfectly with the chocolate cookies.
- White Chocolate Melting Wafers: Melt into your ganache to add sweetness and help it set.
- Vanilla Extract: Enhances the flavors in your ganache.
Optional Additions
- Milk Powder: Enhances creaminess and add a subtle milky sweetness. Mix it directly into the filling, starting with a tablespoon, adjusting to taste.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Unsweetened Chocolate: Can be melted and mixed into the peanut butter ganache for a richer, more intense chocolate flavor. Use it as a replacement for white chocolate wafers for a bolder contrast against the sweet filling.
- Hydrogenated Vegetable Oil: Can be substituted for unsalted butter in the cookie dough to maintain the cookies' structure due to its solid state at room temperature. Use it in the same measurement for a similar texture and to ensure the cookies hold their shape well.
- Canola Oil: Being lighter, canola oil can replace butter in the chocolate cream cheese filling to achieve a smoother and creamier texture. A 1:1 substitution ratio works, but start with a slightly lesser amount and adjust for desired consistency.
🔪 How To Make Chocolate Peanut Butter Oreos?
In a small bowl add the cream cheese, cocoa powder, brown sugar and vanilla extract. Mix to combine. Place in the refrigerator for 1 hour.
In a small pan add the heavy cream and heat over medium heat. Bring the cream almost to a boil, then reduce the heat. Stir the heavy cream and remove from the heat.
In a medium sized bowl add the chocolate, peanut butter, white chocolate and vanilla extract. Pour the cream over the peanut butter, white chocolate and vanilla extract.
Allow it to sit for 30 seconds, it will begin to melt the chocolate. Whisk the cocoa and peanut butter mixture until smooth.
Set the peanut butter ganache to the side to harden.
In a small bowl add the peanut butter ganache to the chocolate cream cheese mixture. Lightly fold the two together.
Do NOT mix fully. Place back in the refrigerator until needed.
Preheat the oven to 410°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes.
Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
In a large bowl add flour, cocoa, Oreo crumbs, baking soda, cornstarch, and salt. Whisk to combine. Add the dry ingredients to the butter mixture. Mix to combine.
Use a large cookie scoop and scoop 3.5oz dough balls. Place the balls on a parchment-lined baking sheet. Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thin disk.
Using a small cookie scoop, scoop out a chocolate peanut butter mixture and place one ball on half of the cookies. Take the dough ball filled with the Peanut butter mixture and add a second attended dough ball on top.
Roll the dough together to form a ball. Place the dough ball on the baking sheet. Bake for 14-15 minutes or until the dough ball is just barely set and no longer shiny.
Remove from the oven and set to the side to let chocolate peanut butter Oreos cool. Serve and Enjoy!
👩🍳 Expert Tips
- Gentle Fusion: When combining chocolate cream cheese with peanut butter ganache, gently fold to maintain texture and flavor contrast.
- Heat with Care: To prevent scorching or curdling, heat the heavy cream for the peanut butter mixture just below boiling, then promptly remove it.
- Enhance Flavor: To enhance the rich taste of cookies without overpowering, add a small drop of artificial flavor of vanilla extract to both the cookie batter and the peanut butter ganache.
💭 FAQs
For the chocolate cookies:
All-purpose flour
Cocoa powder (preferably Dutch-processed or black cocoa for an authentic Oreo flavor)
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Begin by whisking together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually incorporate the dry mixture into the wet ingredients, mixing until a cohesive dough forms.
Roll the dough to about ¼ inch thickness on a lightly floured surface. Use a round cookie cutter to cut out circles and place them on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the edges are set. Allow the cookies to cool completely on a wire rack before adding the filling.
In a mixing bowl, beat together the creamy peanut butter and softened butter until smooth. Gradually add powdered sugar and a pinch of salt, mixing until the filling reaches a creamy, spreadable consistency. Adjust sweetness and texture as desired.
Store the Chocolate Peanut Butter Oreos in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze chocolate peanut butter cookies in a freezer-safe container for up to 3 months. Allow frozen cookies to thaw in the refrigerator overnight before serving.
🧂Serving Suggestions
Pair Homemade Chocolate Peanut Butter Oreos With These side dishes:
- Cold Milk: Pair chocolate peanut butter Oreos with a glass of cold milk for a classic dunking experience.
- Vanilla Ice Cream: Enjoy chocolate peanut butter Oreos alongside a scoop of vanilla ice cream for a delightful dessert duo.
- Hot Chocolate: Enjoy these chocolate peanut butter Oreos alongside a cup of hot chocolate for a cozy and comforting snack-time experience.
🍽 Related Recipes
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Homemade Chocolate Peanut Butter Oreos
Ingredients
For The Cookies
- 1 ½ Cups Unsalted Butter Cold And Thin Sliced
- 1 ½ Cups Light Brown Sugar Packed
- 1 Cup Granulated Sugar
- 2 Eggs
- 3 teaspoons Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 ½ Cups Cake Flour
- 1 Cup Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cornstarch
- 1 Teaspoon Salt
- 1 Cup Oreo Crumbs About 20 crushed Oreos with cream removed.
For The Filling
- 8 Ounce Cream Cheese
- 2 Tablespoon Cocoa Powder
- 1 Teaspoon Vanilla Extract
- ½ Cup Brown Sugar
Peanut Butter Ganache
- ½ Cup Heavy Cream
- ¼ Cup Peanut Butter
- ½ Cup White Chocolate Melting Wafers
- ½ Teaspoon Vanilla Extract
Instructions
- In a small bowl add the cream cheese, cocoa powder, brown sugar and vanilla extract. Mix to combine. Place in the refrigerator for 1 hour.
- In a small pan add the heavy cream and heat over medium heat. Bring the cream almost to a boil, then reduce the heat.
- Stir the heavy cream and remove from the heat.
- In a medium sized bowl add the chocolate, peanut butter, white chocolate and vanilla extract.
- Pour the cream over the peanut butter, white chocolate and vanilla extract.
- In a small bowl add the peanut butter ganache to the chocolate cream cheese mixture. Lightly fold the two together. Do NOT mix fully. Place back in the refrigerator until needed.
- Preheat the oven to 410°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes.
- Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed
- In a large bowl add flour, cocoa, Oreo crumbs, baking soda, cornstarch, and salt. Whisk to combine. Add the dry ingredients to the butter mixture. Mix to combine.
- Use a large cookie scoop and scoop 3.5oz dough balls. Place the balls on a parchment lined baking sheet. Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thin disk.
- Using a small cookie scoop, scoop out a chocolate peanut butter mixture and place one ball on half of the cookies.
- Take the dough ball filled with the Peanut butter mixture and add a second attended dough ball on top.
- Roll the dough together to form a ball. Place the dough ball on the baking sheet. Bake for 14-15 minutes or until the dough ball is just barely set and no longer shiny. Remove from the oven and set to the side to let chocolate peanut butter Oreos cool.
