Bigger and better than any store bought cookie, these Homemade Peanut Butter Oreos are Oreos made with black cocoa powder and filled with peanut butter filling!
If you love Oreos, then check out my Homemade Vanilla Oreo Cookies, Slice & Bake Oreos, or my No Bake Oreo Cheesecake.
Why You’ll Love This Recipe
It’s National Oreo Day! And what better way to celebrate than with these Homemade Peanut Butter Oreos!
These delicious homemade Peanut Butter Oreos are easy to make at home! These homemade Oreos made with black cocoa powder are a signature dark black and they are filled with a sweet peanut butter filling. Plus, these homemade Peanut Butter Oreos are bigger and have more filling than the originals! So, they are the best way to celebrate National Oreo Day.
Tips for Making the Best Homemade Peanut Butter Oreos
Use Soft Butter
Make sure you are using soft butter. This recipe really requires soft butter to make the best shortbread cookies. I prefer to leave butter out on the counter and let it soften naturally overnight. But, if you must microwave it, be sure to only microwave it for 10 seconds at a time, in multiple intervals so you don’t melt portions of the butter.
Sift Powdered Sugar & Cocoa
Always sift your powdered sugar and cocoa. Both of these ingredients can clump easily and you should sift them before using in any recipe. This will make sure the cookies and filling have a really smooth texture and good mouth feel, with no clumps.
Allow Cookies to Cool
Make sure your cookies cool completely before filling them. If you fill the cookies when they are hot or even warm, the filling will melt into the cookies and they can become soggy and they will not have the right texture.
Make sure to whip the filling for at least a couple minutes. Whipping your filling will put air into it and will make it really delicious and creamy, just like traditional Oreos!
Ingredients for Homemade Peanut Butter Oreos
Wholesome Organic Powdered Sugar
Lafaza Organic Ground Vanilla Bean
Cairnspring Mills Organic All Purpose Flour
Costco Kirkland Organic Peanut Butter
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Homemade Peanut Butter OreosDifficulty: Easy
These Homemade Peanut Butter Oreos are Oreos made with black cocoa powder and filled with peanut butter filling. The perfect way to celebrate National Oreo Day!
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/3 cup) organic black cocoa powder, sifted
1/2 teaspoon organic ground vanilla bean
1 1/2 sticks organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
57 grams (1/4 cup) organic peanut butter
2 tablespoons organic milk
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour, cocoa, and vanilla bean into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten them so they are about 1-inch in diameter. Poke the dough with a fork three times in the middle.
- Bake for 13 to 15 minutes until they are dry around the edges. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk, and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with no tip.
- Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
- Store in a cool dry place for up to 7 days.
- Gluten Free – Replace the organic flour with 212 grams (1 1/3 cups) organic gluten free flour blend and 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.
- High Altitude – Bake at 350°F for 12 to 14 minutes or they are dry around the edges.
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Make sure to check out my Homemade Vanilla Oreo Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!