This post may contain affiliate links. For more information, read my disclosure policy.
If you think that Oreo cookies can’t get any better, these easy homemade peanut butter Oreos will prove you wrong. These soft, pillowy, peanut butter-y delights are the ultimate upgrade to the classic cookie sandwich you know and love. Two dark chocolate cookies with peanut butter frosting sandwiched in between? Count me in!
Easy Homemade Peanut Butter Oreos
Homemade Oreos are delicious but have you ever tried peanut butter oreos? We love the classic combination in our house. When I first started making this homemade copycat I used peanut butter filling and never looked back. We like these even more thant the store bought versions because they’re SOFT cookies!
Ingredients Needed for Peanut Butter Oreos
- Hershey’s Special Dark cocoa powder – This flavor unsweetened cocoa powder gives these the classic Oreo flavor. In a pinch use Dutch Process Cocoa or even Black Cocoa.
- Brown Sugar – I love a combination of brown and granulated sugar, and this recipe has more brown than white, keeping the cookies soft.
- Peanut Butter – Use a no-stir (not natural) peanut butter for best results.
- Heavy Whipping Cream – This is my secret frosting ingredient to make a whipped frosting.
How to Make Homemade Peanut Butter Oreos
- Cream softened unsalted butter together with the sugars until nice and fluffy.
- Once you mix in the egg, cocoa, baking soda, and salt you’ll have a sticky chocolate cookie dough.
- Mix in the flour until smooth.
- Drop desired size cookie dough balls on lined baking sheets. Bake until they just lose their glossy sheen. Allow to cool completely before filling.
- While the cookies are cooling, beat the peanut butter and butter together. Slowly add the salt and powdered sugar, then vanilla extract and two tablespoons of heavy whipping cream. If the frosting is too thick for your liking, feel free to add another tablespoon of cream.
- When the cookies have cooled entirely, frost them using a piping bag. Squeeze a large dollop of frosting onto the center of the bottom of a cookie. Then, press another cookie on top of the dollop, with the top side of the cookie facing up. This will cause the dollop to spread to the edges of the cookie.
Expert Tips
- You can make 1-tablespoon or 2-tablespoon size cookies. They spread so be sure to leave room on your cookie sheets.
- Be sure not to over bake the cookies. The cookies are done when they just lose their glossy sheen.
- Tap the cookie sheets on the stove top when you remove them from the oven while they’re hot to flatten.
- Fill these with any kind of frosting you want – Nutella Oreos, Mint Oreos, even cream cheese frosting or chocolate buttercream would be delicious.
FAQs
Are these Oreos soft or crunchy?
These “Oreos” are soft cookie sandwiches.
Can you freeze peanut butter Oreos?
Yes, you can freeze these cookie sandwiches for up to two months. Be sure to separate them with parchment paper and store them in a ziploc bag or tupperware to keep the cookies from sticking to one another as they freeze.
Do you need to refrigerate homemade Oreos?
Yes, if storing, you should place the homemade Oreos in an airtight container. The cookies will stay good for up to four days.
Soft Homemade Peanut Butter Oreos Recipe
Easy homemade Oreos with peanut butter filling!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
- 1 ¼ cups (155g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup (17g) Hershey's Special Dark unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
FOR THE FILLING:
- ¼ cup (57g) unsalted butter
- ½ cup (134g) peanut butter
- ¼ teaspoon salt
- 1½ cups (170g) powdered sugar
- ½ teaspoon vanilla extract
- 1-3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Whisk flour, salt, baking soda, and cocoa powder in a medium sized bowl. Set aside.
- Cream butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or you can use a hand mixer. Mix until smooth, scraping the sides of the bowl as needed, until smooth. Mix in egg and vanilla, then slowly mix in dry ingredients. Mix until smooth. Dough is sticky.
- Scoop 1- or 2-tablespoon size balls of cookie dough onto prepared cookie sheets. Bake cookies for (small) 8-11 minutes or (large) 12-15 minutes, or just until they are no longer glossy. Cool before removing from cookie sheets.
- Make the filling: beat butter, salt, and peanut butter with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny. (I used 2 tablespoons.)
- Pipe the filling onto half the cookies and sandwich with a second cookie. Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
- You can make 1-tablespoon or 2-tablespoon size cookies. They spread so be sure to leave room on your cookie sheets.
- Be sure not to over bake the cookies. The cookies are done when they just lose their glossy sheen.
- Tap the cookie sheets on the stove top when you remove them from the oven while they’re hot to flatten.
- Fill these with any kind of frosting you want – Nutella Oreos, Mint Oreos, even cream cheese frosting or chocolate buttercream would be delicious.
Recipe Nutrition
Serving: 1cookie | Calories: 263kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 295IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Oh my. I’ve had a hankering for something chocolatey and remembered I had these pinned. Yummy! I doubled the cookie recipe and made a single recipe of the filling and still had leftovers. (Perhaps I need to go back and double fill them ?) With my 1.5 Tb cookie scoop I got forty cookies. So soft and tasty! The only thing I would change would be to add a little more salt to the filling, but that’s just me. I like my peanut butter salty. ? Thanks for sharing this yummy recipe!
I’m so glad you liked them and thanks for the tips!
just made these, they taste sinful. You were right about the filling, made a TON! Halving that next time. Love your site and recipes, keep ’em coming.
It’s great with a spoon… 🙂 Glad you liked the cookies!
OK Dorothy, I really enjoy your blog and recipes that I have tried always are soo good. These homemade oreo peanut butter filled babies are incredible. I am also a fan of your gooey brownies. I was wondering if you could guide me on making those gooey brownies with a peanut butter pretzel filling. Thanks and have a great day. Your Pittsburgh fan,Mary
That would be a great filling! You could mix some peanut butter (maybe 2 tablespoons) with the sweetened condensed milk and then sprinkle the pretzel pieces on when you add the SCM mixture!
I LOVE peanut butter oreos! love love love them. I was wondering if the peanut butter filling could be used for buckeyes. I love buckeyes but every recipe I try is too sweet (too much powdered sugar). The filling in the oreo is perfect. Your thoughts???
I think you could, if you leave out the heavy cream (or add less of it). You want a thicker paste-like texture so they’ll form balls and not be mushy. Try making the frosting w/o the cream and see if it comes together, or add just a teaspoon at a time until it just does. Let me know if it works!!
Does the cream in the filling mean these need to be kept refrigerated once filled?
Featured In
Rate This Recipe
Recipe Ratings without Comment