Have you ever tried Oreos with peanut butter?
The first time I tried them was after watching Lindsay Lohan’s character spread peanut butter on Oreos in the movie, The Parent Trap. (This was back when Lindsay Lohan was an adorable eleven-year-old girl!)
After the movie ended and we came home from the theater, the first thing I did was pull out a sleeve of Oreos and jar of peanut butter to test it out.
And of course it was delicious.
When is chocolate-peanut-butter not delicious?
That would be never.
For today’s homemade peanut butter Oreos recipe, instead of simply spreading peanut butter on top of regular vegan Oreos, I’ve replaced the cream filling completely with an easy peanut butter filling so delicious you might want to make extra to eat by itself.
Peanut Butter Oreos
Cookies:
- 3/4 cup spelt flour (Readers have reported success with Arrowhead Mills gf as well.) (120g)
- 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (Regular cocoa is fine; the Oreo cookies just won’t taste as authentic.)
- 1/4 cup plus 2 tbsp xylitol or sugar (or coconut sugar) (78g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup vegetable or coconut oil (44g)
- 3 tbsp milk of choice (45g)
- 2 tbsp pure maple syrup (or agave) (30g)
Filling:
- 1/2 cup peanut butter (or allergy-free alternative) (110g)
- 1/2 cup coconut butter (For a coconut-free version, see “nutrition info” link below) (110g)
- 1/4 tsp pure vanilla extract
- pinch salt
- stevia extract to taste, or 1/4 cup powdered sugar
Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush 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 11-14 minutes (depending on whether you want softer or crispier cookies). They’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.
For the filling: first make sure your coconut butter is softened. Mix all filling ingredients in a small food processor (or very patiently with a fork, if you must. Texture might be a bit crumbly if you mix by hand; be sure to start with softened peanut butter). Divide filling among half of the cookie discs, then top with remaining cookie discs and fridge so filling firms up. Makes 20-25 sandwich cookies, depending on the size of your circle cutter and whether or not you bother to re-roll all the dough.
View Peanut Butter Oreos Nutrition Facts
Tomorrow is National Peanut Butter Day!
Quick history lesson for curious minds: The invention of peanut butter is credited to Marcellus Gilmore Edison in 1884, although the Aztecs have been crushing peanuts into paste for hundreds of years.
More recipes can be found here: 100 Healthy Peanut Butter Recipes.
Julie says
PS. I love the fact you add the nutritional information too, much appreciated! 😀
Megan says
Do you know what I could substitute for the spelt flour to make it gluten free?
leslie wolf says
i am trying to just print the recipe without all the blogs. can you tell me how???
Megan says
Just highlight the recipe and hit print > selection, or copy + paste into a Word document or email and print from there 🙂
Shelley says
I’m making these this morning. I encountered an issue using the coconut oil though – it solidified when I mixed the ingredients and I had to add a lot more milk than the recipe called for to get the mixture into a dough format. The oil was liquid when I added it, so I don’t know if it was the cold milk that caused it to chunk up or just the room temperature or what. Next time, I’ll try the vegetable oil.
Michelle says
I’ve made these a couple of times, fabulous.
When I eat these plain, just the choco cookie part, they remind me SO much of the center of a girl scout thin mint, my favorite.
Away you could please take this recipe, tweek it with mint flavoring, and cover it in your chocolate covering? That’s one more recipe I’d love to see.
Thank you, can’t WAIT for your book.
Michelle
Andrea says
I keep staring at those photos, and glaring at the clock. I have the dough in the fridge right now, but I am so impatient! It’s why I rarely make homemade ice cream or frozen things…I can never wait!
I do love Oreos, and peanut butter. I have a box of oreos in the pantry now, but I limit myself to one every few days. I have a feeling I will not be limiting myself in such a way with these! The dough was amazing!
Hannah says
Mine certainly weren’t as pretty as yours, but I’m not the best at beautifying food. Delicious either way!
Melissa Walters says
I am having a problem with the chocolate cookie part. It won’t roll out for me. It is just one big sticky mess. Anything I can do or you think I am doing wrong?
Kaylee says
I want to thank you so much for this recipe! Oreos used to be my absolute favorite in high school (two packages every birthday and an oreo chocolate pudding pie) so when I started eating healthier I was very sad to see them go . . . Now I can have them occasionally and feel good. YAY!
I used gluten free flour and coconut oil as well as coconut sugar and the dough turned out very sticky. Even after refrigerating I could not roll it out or even touch it without it melting. Eventually I just scooped it as best I could with a spoon and flattened it. I think it was the heat in my house, I refuse to turn the air conditioning on till July and I live in tennessee. However they baked perfectly! I will probably cook them longer next time (i erred on the side of caution because I tend to burn things), they taste most like oreos when they are crunchy . . . Still haven’t made the filling yet. Making the homemade coconut butter tomorrow. 🙂
Lillian says
Hi Katie!
I know this is an older recipe, so I’m not sure you’ll see this. But I was thinking about the “better peanut butter” you made with banana, and I was wondering, would that work for filling in these?
Elle says
Oreos were always a huge favorite, and now that I can make a wheat free version that skips the white icing I’m super happy about being able to make these for my kids. (Back when I was a Teen and ate Oreos, I used to eat the top half of two cookies, then stick them together so the icing piled up onto one bottom cookie piece and kept doing it till I had a large tower of icing which I could then throw away.). I always wished for a “half the stuff Oreo”. Thanks for a healthier version with some protein to boot!!!! :)))))
Mykel Mizell says
Could any all purpose gf flour be used?
Chocolate Covered Katie says
I’ve not tried, so I really can’t say.
Whitni Vasquezr says
Oh I made these and they are divine as usual! You never let me down Katie!
Chocolate Covered Katie says
Thank you so much for trying them! 🙂
Sarah Wright says
Must report I made this and they were kid and husband approved which is a huge success:) Also super exciting is I made them with the wet almond pulp from making almond milk. and the middle I used almond butter blended with coconut oil and dates:):)
Jen says
Katie my cookies are really spreading out. I want them to be thicker like yours in the pictures. What’s the secret?
Unofficial CCK Helper says
You may want to check out the troubleshoot comments on Katie’s blog, which can be found at
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Christine Moore says
I know you posted this recipe a while back, but I had a couple of thoughts about it that I wanted to share. If you cannot find coconut butter for the peanut butter filling, you can use trans-fat free vegetable shortening (Spectrum makes a terrific product); this may help with the consistency if the filling becomes too runny with melted coconut butter. Also, I would dare you to try oreos with another type of nut butter (almond and cashew have been tasty substitutes). Either way, the oreo+peanut butter combo screams “vegan-friendly treat” like nothing else.
becauseHeloves! says
White-whole-wheat flour works! And these are sooo good. I just made them! And the sugar cookies are good too. Made those yesterday.
Holiday cookie spree!
Tomas Bishop says
I’m just going nuts on how great these cookies look, I could easily eat a few dozen if they taste as good as they look. Of course I can’t, even though they are more on the healthy side. Got to watch my weight! I’m not very much of a cook, but I could get my girlfriend to try and get this cooked up for me.
You got me craving hard lol
Marion says
I didn’t have coconut butter but figured I could improvise on the filling.. I used PB, a couple tablespoons of cream cheese, and some coconut sugar I powdered in the blender. Well it was looking crumbly greasy and nasty at that point and I just started adding random stuff to hopefully improve the texture… (milk, butter, more cream cheese, flour.. haha) finally switched from little cheap hand mixer to my good Bosch stand mixer, whipped it on high and it finally came together. However.. I now have way more PB filling than cookies. Oh dear. I shall have to go make the cookies again. 😉 By the way.. I didn’t bother chilling and rolling the dough for the cookies. I just rolled the dough into 1″ balls and squished each ball flat with a measuring cup and a scrap of parchment paper. (The squished cookie would stick to the measuring cup but not the parchment.)
Uno says
I want to make these and send it to my boyfriend who lives in another city. They’ll reach him in five days. Will these last if I bake them at home since he doesn’t have a microwave :/