My husband calls me the Food Nazi.
He says that I’m so laid back with everything else but when it comes to food I get a little bossy. Here’s why: If I have people over for dinner I want them to enjoy what I made. But if they don’t eat it as I intended, like don’t layer things in the right order (specifically Cafe Rio) or use the wrong sauce, then I get a little bossy. I don’t want them thinking I’m not a good cook and if they don’t eat it how it’s supposed to be eaten then they might not like it. It’s a problem I’m working on.
I had a package of Oreos glaring at me for 2 days before I just had to do something with them. I wanted to make a treat for my friend’s birthday and what I really was craving were Oreos dipped in straight peanut butter. But figured that wasn’t presentable enough to give away so these Oreo Stuffed Peanut Butter Cookies were the next best option.
Jenny from Picky Palate came up with the Oreo stuffed chocolate chip cookie a while ago. Genius. One of those simple, “why didn’t I think of that?” ideas that flooded the Internet. But I didn’t want a chocolate chip cookie. I had to have some peanut butter. And how could a peanut butter version of her idea not be as glorious if not better? A warm peanut butter cookie with a gooey Oreo inside!
Okay but if you make these, as the Food Nazi, you have to promise that you will eat them warm out of the oven. Or at least microwave them for a couple of seconds before you eat them. Because they really are best that way. And I can’t have you thinking anything less than amazing of these cookies.
There you go. I’m done with being bossy.
|Oreo Stuffed Peanut Butter Cookies|| |
- 1 cup (2 sticks) unsalted butter
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 1 package of regular Oreo cookies
- In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
- In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, ⅓ at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1½ inches between each cookie.
- Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.