There are certain food combinations that go so well together it’s as if they were made for each other. One such combination that is a favorite for many – myself included – is peanut butter and chocolate. Growing up, another favorite of mine was Oreo cookies; I would cram as many as could fit into a mug and pour milk over them, letting the cookies get just soft enough to dig in with a spoon. It was heaven.
Last year when I discovered a recipe for Peanut Butter Oreos, I knew I had to try it out. They came out perfect! Bite after delicious bite of soft, creamy, chocolatey, peanut buttery goodness. What could be better?
At the time I made this recipe, an idea for starting a blog hadn’t yet materialized, so this is the only picture I had taken.
The following recipe has been adapted to include the ingredients I used. See original recipe here.
The combination of peanut butter and chocolate recreated in Oreo form makes these cookies too good to be true! They are healthier and better for you than the store-bought version and are fun to make.
- 3/4 cup spelt flour
- 1/4 cup plus 2 tablespoons cacao powder
- 1/4 cup plus 2 tablespoons organic sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil
- 3 tablespoons milk
- 2 tablespoons pure maple syrup
- 1/2 cup peanut butter
- 1/2 cup coconut butter
- 1/4 teaspoon pure vanilla extract
- pinch salt
- 1/4 cup powdered sugar
In a medium bowl, combine first 5 ingredients and stir very well.
In a separate bowl, combine all liquid ingredients.
Mix wet into dry to form a dough, then refrigerate 30 minutes before baking.
Preheat oven to 300ºF.
Put dough in a plastic bag, and shape into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid.
Bake on a greased cookie tray for 12-14 minutes (depending on whether you want softer or crispier cookies). It's ok if they look slightly underdone when they come out of the oven. Important: Allow to cool for 10 minutes before removing from the tray.
Make sure the coconut butter is softened. Mix all filling ingredients in a small food processor.
Divide filling among half of the cookie discs, then top with remaining cookie discs and refrigerate until filling firms up.
Makes 20-25 sandwich cookies, depending on the size of your circle cutter. Keep refrigerated, and consume within 5 days for best flavor.