I usually make peanut butter blossoms (peanut butter cookies with Hershey’s kisses on top) for Valentine’s Day, but this year I decided to take it a step further and bake some Oreos into those peanut butter cookies! Luckily the interwebs is full of delicious recipe resources and I found that runs-with-spatulas.com has a tried and true recipe for these bad boys. I’m going to pass along her suggestion of eating them straight from the oven or atleast microwaving, because the girl isn’t wrong when she says they just taste better that way! So, without further ado here’s how you can bake this deliciousness in your own home:
1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar , packed
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
28 Peanut Butter Oreos (1 package)
In the large work bowl of a mixer, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie. Bake for 10-12 minutes, or until cookies have just started to brown around the edges. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Serves: 28 Peanut Butter Oreo cookies + 6 peanut butter cookies