Peanut Butter and Oreo Cookies
Prep time:
Cook time:
Total time:
- 225g butter, softened
- 110g packed brown sugar
- 150g granulate white sugar
- 2 large eggs
- 65g peanut butter (I’d personally use a little more next time).
- 1 tbsp. vanilla extract
- 450g all-purpose white flour
- ½ tsp. salt
- 1 tsp. baking soda
- 100g ounces milk chocolate chips
- 1-2 packs Oreo cookies
- Cream together the butter and the sugars. Beating until light and fluffy.
- Add in the eggs, one at a time. Beating well after each addition.
- Beat in the vanilla extract and the peanut butter.
- In a separate bowl mix together the baking soda and the flour.
- Mix in the flour in several additions. The dough will be fairly dry but should form into a block. Mix in the chocolate chips.
- Set aside in the fridge for at least 1 hour.
- Pre-heat the oven to 170°C and line a baking tray with grease proof paper.
- Divide out the dough into balls. They should be large enough that when flattened they are slightly larger than an Oreo.
- Place an Oreo on top of one of these disks, place another disk on top and merge the sides together around the Oreo so it’s completely encased.
- Bake for 9-13 minutes, taking out while the cookie is still ever so slightly undercooked on the cop.
- Allow to cool for a couple of minutes before transferring to a wire rack to finish cooling.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/peanut-butter-and-oreo-cookies/
3.2.1251