I know many people do not like peanut butter cookies, but hear me out. Not only is this recipe fabulously peanut butter-y and perfectly moist, it has….
AN OREO STUFFED INSIDE. And Oh. Holy. Moses…It is incredible. You simply must try it. Not only is it as super fabulous as a pair of red leather chaps in the Castro, it’s fast and easy to make.
My friend Lauren, who helps make this blog such a masterpiece, told me about her adventures with Oreo-stuffed cookies a few months ago. I had to jump on the bandwagon and now I have the chance to share this fantasmagorical treat with all of you.
She originally made chocolate chip cookies for her Oreo adventure, but we were on a peanut butter kick one day and had to give this a whirl. In case you’re wondering what a peanut butter kick looks like, this may give you an idea:
It’s heaven on a spoon, as you can clearly see. These three love monkeys were hanging around the mixing bowl, giving me looks of longing that were clearly not meant as a compliment to my figure. We caved and dished them up some lip-smacking calories, which took them about ten minutes to lick completely from their chops.
Here’s what you’ll need for the cookies, courtesy of Betty Crocker and a couple of tweaks by myself and Lolo:
1/2 cup white sugar
1/2 cup brown sugar, packed
1/4 cup shortening
1/4 cup butter, softened
1/2 cup peanut butter, Skippy recommended
1 1/4 cup flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
15-20 oreos, Double Stuffed recommended
Why are we insisting on Skippy? Because we’ve tried the organic, natural stuff (trying to be good) and it just didn’t pack the intense flavor or texture that Skippy did (trying to be tasty).
It is a little bit softer than the natural brands, so you may need to add a couple tablespoons of flour if your dough comes out too sticky.
Preheat your oven to 375. Cream the butter and shortening in a standing mixer.
Betty calls for all shortening, but Lauren and I agree that while shortening provides great texture, the taste is nothing compared to butter. We took a page out of Cook’s Illustrated and used 1/2 and 1/2.
Once it’s all creamy and delicious looking, add your sugars and beat until fluffy.
Beat in the egg and peanut butter, making sure to scrape down the sides so everything mixes together properly.
If you’re one of the cool kids you’ll use farm fresh eggs:
Add your dry ingredients
And mix on low until just blended and the dough sticks together:
Do not over-beat or your cookies will be terrible and everyone will hate you.