• iamchef

Homemade peanut butter stuffed oreo's

Happy hump-day, yep it's Wednesday and you're probably feeling good and healthy about the week. Maybe you've been to crossfit every day so far or run that extra 5k you've been meaning to and and I'm about to charge in and destroy all sense of will power you may have by posting a recipe for some homemade peanut butter stuffed Oreos. I'm a terrible person, deliciously terrible. But whatevz, I'm not the boss of you, you make your own decisions in life, not me, I will not be held accountable for any diet-depleting culinary acts. But either way, I know you'll feel better once you've given these a go... Here's how to make homemade peanut butter stuffed Oreo's.

TIME: 1 hour MAKES: 20


For the biscuits:

120g of unsalted butter

120g of fine caster sugar

120g of cocoa powder

1 teaspoon of salt

2 eggs

340g of plain flour

1/2 teaspoon of baking powder

1 teaspoon of vanilla extract

For the filling:

200g unsalted butter

200g of icing sugar or confectionary sugar

50g of smooth peanut butter

1 teaspoon of vanilla extract

2 tablespoons of double cream


1.) Pre-heat the oven to 180 degrees celsius. In a mixing bowl, add the butter and sugar and mix well using a whisk, add the eggs and vanilla extract gradually and whisk until smooth.

2.) Sieve the flour in gently along with the baking powder and cocoa powder. Mix together well, the mixture should become thick and pliable.

3.) Sprinkle some cocoa powder on a clean surface and remove the biscuit dough from the bowl. Knead for two minutes and then wrap in cling film and place in the fridge to chill for 30 minutes.

4.) Remove the dough from the fridge, sprinkle some cocoa powder on a clean surface and roll the dough out flat to about 4mm in thickness and cut out circular biscuits using a cookie cutter or if you don’t have one, you can use a tumbler or small wine glass just as well. Line a baking tray with greased parchment paper and lay the biscuits on the parchment with roughly 1cm of space between each to allow for expansion. Bake for 10 minutes then remove from the oven and place on a cooling rack for 30 minutes or until entirely cool.

5.) In a mixing bowl add the butter, vanilla extract, peanut butter and cream and whisk together. Gradually add the icing sugar and whisk together using an electric whisk until light and fluffy.

7.) Take one of the cooled biscuits and add a tablespoon of the peanut butter stuffing to the centre, using another biscuit, sandwich it together, press and twist to even out the filling. Run your finger around the edge to smooth off any excess. Repeat for all of the biscuits. Fill up your nearest biscuit jar and enjoy.

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