I’ve always loved oreos and the base recipe for these cookies is a homemade oreo. I love peanut butter though, and thought it should be included in this party. That’s right, this is a party in a cookie. Lucky for you, you are invited.
Something I wished in an oreo but was always missing was a soft wafer. I’ve never liked a crunchy cookie. I like to think my cookies have perpetually just been baked, and still soft from the oven. Crunchy cookies somehow translate to stale in my mind (but certain cookies should be crunchy, like gingersnaps and nila wafers…I digress).
The mix of a soft chocolate cookie and a smear of peanut butter love makes these cookies pretty much irresistible in my book. Join the cookie party by baking up a batch.
for the cookies:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1 1/4 sticks unsalted butter, at room-temperature
- 1 egg
for the filling:
- 1/4 cup vegetable shortening
- 1/4 cup smooth peanut butter
- 2 cups sifted confectioners’ sugar
- 1 teaspoons vanilla extract
Preheat oven to 375 degrees.
In a food processor mix the flour, cocoa, baking soda, baking powder, salt and sugar. While on low speed (or pulsing) add the butter, then the egg. Continue to process until the dough comes together.
Using a cookie scoop (this REALLY helps create cookies that are the same size) or a teaspoon, drop rounded balls of dough on a lined baking sheet (use a silpat or parchment paper) about 2 inches apart. With moistened hands, flatten each ball. Bake for 8-10 minutes, rotating once to allow for even baking. Let the cookies cool on baking sheets for several minutes, then transfer them to a wire rack.
For the cream filling: with an electric mixer, combine shortening and peanut butter in a medium bowl on low speed. Gradually beat in the sugar and vanilla. Turn the mixer on high speed and beat a few more minutes until filling is light and fluffy.
To create the sandwich cookies, use a butter knife to spread 1-2 teaspoons on one half of the cookies, flat side up. Place another cookie (of similar size) on top and smoosh lightly down to spread the filling. Continue until all the cookies have been made into delicious sandwiches. Makes 25-30 sandwich cookies.