Are these cookies soft or crunchy?

These Homemade Peanut Butter Oreos are soft cookie sandwiches. If you want a crisp cookie, this is not that recipe.

Can I freeze peanut butter Oreos?

Yes. Freeze them for up to two months with parchment between layers to prevent sticking.

Do I need to refrigerate them?

Yes. Store them in an airtight container in the fridge for up to four days.

Can I use natural peanut butter?

It is not the best choice. A no-stir peanut butter gives you a smoother, more stable filling.

Can I make the cookies smaller or larger?

Absolutely. You can use 1-tablespoon or 2-tablespoon scoops depending on how big you want your sandwiches. Just keep in mind that larger cookies need more room to spread.

Can I use a different filling?

Yes. This cookie base works well with many fillings, including chocolate buttercream, cream cheese frosting, or even mint-flavored filling.

Do these taste like store-bought Oreos?

They are inspired by that classic flavor, but they taste richer, softer, and more homemade in the best way. Basically, they win.

Homemade Peanut Butter Oreos — Rich, Creamy & Irresistible

Description

These Soft Homemade Peanut Butter Oreos are rich, chocolatey sandwich cookies filled with a smooth peanut butter cream. They bake up tender, taste far better than store-bought, and make an easy treat for cookie lovers who want a soft, creamy bite.

Ingredients

Scale

Cookies

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
⅓ cup unsweetened dark cocoa powder
½ cup unsalted butter, softened
⅔ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Peanut Butter Filling

¼ cup unsalted butter, softened
½ cup peanut butter
¼ teaspoon salt
1 ½ cups powdered sugar
½ teaspoon vanilla extract
1 to 3 tablespoons heavy whipping cream

Instructions

Heat the oven to 350°F and prepare baking sheets with parchment paper or silicone mats.
In a medium bowl, combine the flour, salt, baking soda, and cocoa powder. Whisk well and set aside.
In a separate bowl, beat the butter with both sugars until the mixture looks smooth and fluffy. Scrape down the bowl as needed.
Mix in the egg and vanilla. Then add the dry ingredients gradually, mixing just until a soft dough forms. The dough will be sticky.
Scoop the dough into 1- or 2-tablespoon portions and place them on the prepared baking sheets, leaving room between each one.
Bake the smaller cookies for about 8 to 11 minutes, or the larger ones for about 12 to 15 minutes, until the tops lose their shine. Let them cool on the pan before moving them.
To make the filling, beat the butter, peanut butter, and salt together until smooth. Add the powdered sugar slowly, then mix in the vanilla and 1 tablespoon of cream.
Beat until the filling becomes thick, creamy, and easy to spread. Add up to 1 more tablespoon of cream if needed.
Pipe or spread the filling onto the flat side of half the cookies, then top with the remaining cookies to make sandwiches.
Store in an airtight container for up to 3 days, or freeze for up to 1 month.

Notes

Use a small or larger scoop depending on your preference. Just remember that these cookies spread, so give them plenty of space on the tray.
Do not overbake them. Pull them out when the tops are no longer shiny for the softest texture.
Tap the baking sheet lightly after baking. This helps the cookies settle and flatten slightly.
Try different fillings. Nutella, mint frosting, cream cheese frosting, or chocolate buttercream would all work beautifully.

Nutrition

Serving Size: 1 cookie
Calories: 263kcal
Sugar: 24g
Sodium: 150mg
Fat: 14g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 34mg