homemade oreos with peanut butter filling

There’s quite little I remember about this weekend besides consuming an outrageous amount of cheese.

Well, no, that’s not all. There was some baking involved. Which is not actually so obvious since these photos are recycled from almost two years ago. But, Friday afternoon was dreary and rainy and the weather did not make for good natural lighting for photography, so I think this is acceptable. I also really just needed easy access to this recipe and figured the Food Blog was an obvious choice.

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And in any case, I did bake them. For a good friend’s – Liz’s – surprise 22nd birthday. She wanted sandwich cookies, and I immediately knew what I would be baking. She got a cake, as well, though via another recycled recipe – that salted caramel cinnamon cake from last autumn. It was a nifty little event, a surprise party put together by her boyfriend earlier in the week, and I have to say, almost burning down Chelsea’s bathroom from trying to light a collective 44 candles stabbed into two cakes behind a closed door, blaring fire alarm almost completely ruining the surprise as Liz and her boyfriend climbed the stairs to a dark living room with about 15 uni students hidden strategically behind every vertical surface available, was one of the most exciting moments of the week.

Nitya drove up the following morning, after Noosh, Michael, Zach and I spent some time traipsing through mushroom-and-kombucha-lined-stalls at the city market for brunch. The rest of the weekend was spent baking loaves of bread and picnicking at the coffee table in the living room, bowls of pesto and blocks of cheese strewn across wooden cutting boards.

Sounds quite lovely in theory, I expect, but the amount of food eaten was excessive. I mean I don’t think you understand it was like four blocks of cheese. All the while I sit here with a bag of gluten-free crackers after having eaten even more cheese (cheddar this time, though, so shaking things up a bit), watching the second run of tonight’s Game of Thrones episode. A finished thesis (finally) has left me with less than zero motivation, to say the least. Mostly I just feel like Kitty Forman.

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But it’s alright.

Seven more days.

There’s a horse race thrown in there somewhere. (Don’t worry, I’m sure there will be a post to follow.)

Final exams.

Diploma.

I really just cannot be expected to know what I’m doing.

…I anticipate my life is turning into Harry Potter and the Goblet of Fire, thrust into a situation I did not sign up for at all with nothing but a hard shove off a wooden pier into an icy black pool of despair and imminent death. But, I suppose, Harry figured out how to give himself gills sooner or later, so maybe I’ll muddle through in the end.

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Homemade Oreos with Peanut Butter Filling
Yields about 20 sandwich cookies

Ingredients for the Oreos:

  • 1 1/4 cups AP flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups granulated sugar
  • 1 1/4 sticks unsalted butter, at room temperature
  • 1 egg

Ingredients for the peanut butter filling:

  • 1 cup confectioner’s sugar
  • 1 cup smooth peanut butter
  • 5 tbsp butter, at room temperature
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/3 cup whole milk

Method to prepare the cookies:

Preheat oven to 375F and line a baking sheet with parchment paper.

In the bowl of a stand mixer, combine flour, cocoa, baking powder, baking soda, salt, and sugar. On low speed, add in butter and eggs. Increase speed once ingredients begin to combine and continue mixing until dough comes together.

Using your hands, roll small balls of dough about 1 inch in diameter. Place about 2 inches apart on the baking sheet, and use your thumb to lightly press down on the dough balls to form discs. Bake for about 10 mins. Allow cookies to cool on the pan for about 5 mins, then transfer to a wire rack to let them cool completely.

Method to prepare the filling: 

Combine powdered sugar, peanut butter, salt, vanilla, and butter. Mix at low speed until creamy, about 3 mins. Slowly pour in milk. Increase speed to medium-high and beat until mixture is light and fluffy.

Assembly:

Once cookies are cooled, frost the flat underside with a generous amount of filling. Sandwich it using another cookie of comparable size. Cookies stay fresh in an airtight container for up to 5 days.

Notes:

  • I’d bake two batches of these, particularly if they’re for an event of some sort. Because you’ll eat one of them entirely before you realize what you’re doing.
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