Monday, October 7, 2013

peanut butter oreos

When I was a kid, everything in my life was routine.  I got up for school everyday at the same time & caught the bus.  Classes were in the same order everyday.  My mother usually had some afternoon snack at the ready when we all began to pile in from school.

This year, I've found myself without such a defined routine.  I'm somewhere new every few weeks, and, as soon as I learn the ropes for one place, I'm somewhere else with an entirely different schedule and entirely different people. 

I enjoy mixing it up, but it's good to always be able to fall back on the things that are constant in my life:  my family, cooking dinner every night with Nick, coming home to my happy little puppy at the end of the day, etc.

As those of us who are in school at all are all well into the school year at this point, these cookies are an ode to its routine.  A slightly-more-grown-up-and-definitely-tastier childhood favorite, you can't go wrong with these peanut butter Oreos in your lunch or as an after-school snack or just for a little post-dinner dessert:  these Oreos take two of my favorite, go-to recipes and literally smush them together.

And the peanut butter filling?  Well, I'm pretty sure that you won't miss that mysterious white Oreo filling too much... especially if you're a peanut butter lover.

chocolate cookies
1 1/4 cups all-purpose flour
1/2 cup cocoa powder (I use Hershey's Special Dark)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, softened
1 large egg
1/4 cup (1/2 stick) butter, softened
5 ounces cream cheese, softened
1/3 cup smooth peanut butter (I used Jif Reduced Fat)
2 1/2 cups confectioners’ sugar

  1. In a large mixing bowl or a food processor, combine the flour, cocoa powder, baking soda, baking powder, salt and sugar.
  2. Add in the butter and egg and process or beat on low speed until combined.
  3. Using a cookie scoop or a spoon, scoop out small balls of cookie dough onto a non-stick cookie sheet.  After each cookie is scooped out, flatten the cookie dough into a flat round cookie.  The cookies should be about an inch apart from one another, and you should be able to fit all the cookie dough on two cookie sheets.
  4. Bake cookies at 375 degrees F for 8 to 9 minutes.  Remove from the oven and let cool before filling.
  5. To make the frosting, beat together the butter and cream cheese until smooth.  Beat in the peanut butter.  Slowly add the powdered sugar.
  6. To assemble, use a cookie scoop or spoon to scoop a small ball of filling onto one cookie.  Spread with a knife and top with another cookie OR simply smush the cookies together to evenly spread the filling between the cookies.
  7. Serve with milk.  Store in an airtight container.
Makes about 12 large oreos.  Adapted from these oreos & this peanut butter cream cheese frosting.

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