say that five times fast...this is a very very decadent treat..okay, maybe not insanely decadent..more like a huge splurge of a treat. This is something I make then I immediately devise the exit plan for these to leave my house so I won't eat them, because let's face it, a peanut butter cookie is bad enough for you..then putting an Oreo cookie inside is a little heart attack. But, if you're looking for a crowd pleasing treat that's a little different...this fits the bill.
it starts off with a big ass batch of peanut butter cookie dough
After the dough is chilled, I took two little 1inch of so balls of cookie dough. I pressed one on top of the oreo, the other on the bottom and formed it around the cookie.
Here they are fresh out of the oven..as you can see..too much cookie dough makes for ill shaped cookies...there was definitely a little bit of a learning curve to get a nice shaped final product
Although they're probably one of the unhealthiest things I've eaten all year long..they were good! A glass of milk is needed to go with it!
Peanut Butter Cookie Covered Oreos
1 cup (2 sticks) unsalted butter1 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.