First…I have to say – Happy Birthday Jared!! Love you so much! Hope you enjoy your lunch (which I made this morning while running out the door!). Now on to the cookies…
There really is no better combo than peanut butter and chocolate, that’s why I didn’t mind that my co-workers started to demand specific types of cookies. It’s OK guys, I really do enjoy cooking.
I usually don’t look at the cookies at the grocery store so I was pleasantly surprised when I saw Peanut Butter Oreos! A-maz-ing! They seriously taste just like a crunchy peanut butter cup, it’s fantastic. I’m so glad almost the whole package went into stuffing my peanut butter cookies because the 4 left over Oreos did not last the whole day. No self-control.
I decided that I was going to do chocolate inside peanut butter and then peanut butter inside chocolate and since I had some Hershey’s Hugs laying around I decided that they’d be good right in the middle of the peanut butter — in the chocolate.
It’s funny, I actually didn’t think the chocolate cookies were sweet enough but the ladies in the office seemed to really like those more, and the men liked the peanut butter. Just a random observance, I guess women do tend to go toward chocolate. Anywho…these were a great cookie duo, same basic flavors with completely different outcomes, both delicious in that ‘once you pop you can’t stop’ Pringles kind of way.
Oreo Stuffed Peanut Butter Cookies
adapted from Sugar High
2 sticks unsalted butter
1 cup peanut butter
1 cup sugar
1 cup dark brown sugar
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
1 package Peanut Butter Oreos
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a bowl mix together flour, baking powder, baking soda, and salt. Set aside until needed.
In the bowl of your mixing stand cream together butter, peanut butter and both sugars until fluffy. Add the eggs one at a time, mixing well before the next is added. Then mix in the vanilla. Slowly add in the dry ingredients. Mix until completely incorporated.
Take about 1 tablespoon of cookie dough, roll it into a ball and then flatten with the palm of your hand, set aside and do the same with another tablespoon of cookie dough. Place an Oreo in the middle of one of the flattened balls of cookie dough, place the other on top and fold the dough around the sides of the Oreo, pinching together so no Oreo is showing. Place on the parchment lined baking sheet. Repeat with the rest of the cookies, placing them about an inch apart.
Bake for about 12 minutes or until the edges just start to brown. Let cool on sheet for 5 minutes, then move to wire rack to cool completely (if you can wait that long!).
Chocolate Peanut Butter Pillows
recipe adapted from Post Punk Kitchen
For the dough:
1/2 cup canola oil
1/2 cup sugar
1/2 cup pack light brown sugar
1/4 cup honey
3 tablespoons half n half
1 teaspoon vanilla extract
1 1/2 cups AP flour
1/3 cup + 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the filling:
3/4 cup creamy peanut butter
2/3 cup confectioners sugar
3 tablespoons whipped cream cheese
2 tablespoons half n half
1/2 teaspoon vanilla extract
1 bag Hershey’s Hugs
Prepare the filling. Mix together all filling ingredients in a medium bowl. Mix until thoroughly combined. If too loose add more confectioners sugar. Place in the fridge until needed.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In the bowl of your mixing stand cream together canola oil, sugars & honey until smooth. Add in the vanilla extract & half n half and combine. Sift in the flour, cocoa powder, baking soda and salt. Mix until all ingredients are integrated.
Scoop out a generous tablespoon of chocolate dough, roll into a ball and then flatten with your palm. Place a heaping teaspoon of peanut butter filling in the middle of the chocolate dough and place one Hug in the center of the peanut butter filling. Pull the sides of the chocolate dough up and around the kiss, pinching together to form a sealed ball. Repeat with the remaining dough & place on the lined baking sheet.
Bake for 10 minutes. Let cool for about 5 min then move to a wire rack. (I think these are better eaten warm – place in microwave for 10 sec before eating if desired.)