Cookies don’t always get the credit they deserve. When it comes time for celebrations, big days like birthdays and weddings, retirements parties and grand openings, cakes are the go-to dessert that people can’t get enough of. But even though cake gets most of the glory, cookies are the comfort favorite that, for many people, smell and feel and taste like home. Today, Brett and I are celebrating 9 years (!!!) of marriage, and to honor our special day, I’m sharing a special over-the-top recipe: chewy peanut butter Oreo cookies.
We’ve talked about Brett and I’s wedding before. Remember? I’m the crazy person who decided to make their own wedding cake. But as I came across our wedding photos the other day, I was reminded that it wasn’t the cake that was the highlight of the dessert show; it was the cookies. My caterer had the idea of serving warm (and I mean FRESH from the oven) chocolate chip cookies with little jars of chocolate milk. It was the single most talked about bite of food on our very delicious day, and I love memories of Brett and I eating leftover ones in the car on the way to our hotel. Cookies, even without all the piped details, stacker tiers, and fancy fillings, are the thing people love to remember.
These chewy peanut butter Oreo cookies are likely to be a new favorite in our house. Each cookie is soft and fluffy with just the right amount of chew. The peanut butter comes through well but without being overpowering, and the little chunks of chocolate sandwich cookie add a discrete flavor that would be hard to pick up on if you couldn’t see the dark flecks throughout.
Making the cookies:
To make these cookies, we start with the fats. Peanut butter and unsalted butter come together with brown sugar and regular granulated sugar, just until smooth. The egg and vanilla are stirred in next, and the dry ingredients follow. For the Oreos, I opted to roughly chop them by hand so that most of the pieces were 1/8-1/4″ in size. A few smaller and larger pieces are great for added texture in the cookies. Although the dough feels dry, it’s plenty moist enough to pack into large round balls before baking until set.
If you happen to be celebrating today, I hope you’ll consider making these chewy peanut butter Oreo cookies. They are a crowd pleaser that tons of people are sure to enjoy. Happy Wednesday and Happy Baking!
If you like these chewy peanut butter Oreo cookies you should try:
These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!
Total Time:20 minutes
¾ cup creamy peanut butter
½ cup unsalted butter, at room temperature
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/4 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1–1/4 cups roughly chopped chocolate sandwich cookies (about 12 Oreos)
Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with a piece of parchment. Set aside.
In a large bowl, beat together the peanut butter and butter until combined and smooth, about 1 minute. Add the brown sugar and sugar, stirring on medium to cream, about 1 minute. Add the egg and vanilla extract and stir to combine. Scrape the sides of the bowl. Add the flour, baking soda, and salt, stirring on low to combine. Slowly stir in the sandwich cookie pieces just until combined.
Use a large cookie scoop to portion our 3 tablespoon-sized balls of dough. The dough is crumbly- feel free to pack balls with your hands and gently press down to barely flatten them into puck shapes. Bake the cookie dough in batches spread out 2” apart on the prepared pan for about 10-11 minutes in your preheated oven. The cookies won’t be browned on the top. Allow the cookies to set and cool almost to room temperature before removing from pan. Enjoy!
Wow. A ton has happened since we last spoke. We basically have a lifetime’s worth of stuff to talk about, so get ready to hear all about it in the coming weeks. For now, I’ll give you the reader’s digest version, and then we’ll dive into these brownie ice cream sandwiches. Here’s a quick close-up to awaken your tastebuds:
We Had a Baby!
Last Monday, July 1, we had a baby! Remember me going on and on about being pregnant with our third child, a baby girl? Well, we had the baby, and it turns out HE’S A BOY. Yep. A boy. Who knew an ultrasound at 20 weeks (in 2019, no less) could be wrong!? Well, we are overjoyed, shocked, and ridiculously blown away at the turn of events and have been spending the past week and a half getting to know our little guy, Charlie. Everyone is healthy, Aimee and George are thrilled to love on a bitty brother, and we’re all getting at least 6 hours of sleep which is worth a set of praise hands all on its own. I can’t wait to introduce you all to him a bit more, but for now I’ll just share a couple of photos my friend Jesse of Dreamtown Co. took of the baby’s arrival.
On to the second cutest thing in this post: brownie ice cream sandwiches. If you ask me, brownies are always best served a la mode. While I’ve long enjoyed the frozen supermarket version of brownie ice cream sandwiches, I really felt like we needed to explore a rich, ultra-chocolatey homemade version. What we finally landed on is nothing short of fabulous.
Making the Sammies
Here we have a chewy, soft-baked brownie layered with a huge schemer of no-churn cookies and cream ice cream.The brownie is rich and pretty dense, so to keep it chewy once frozen be sure to not overbake it. The ice cream is a cinch to make and contains little more than whipped cream, chocolate sandwich cookies, and sweetened condensed milk. We whip it all together until it becomes thick and cloud-like and then spread it in on top of half of the brownies. The second half of brownies is pressed on top and left to freeze together until solid.
There’s a few ways you can cut these brownie ice cream sandwiches. You’ll notice for the photos I opted to use a 2-1/2″ biscuit cutter, but I wouldn’t necessarily recommend doing that. I found it much easier to trim out pieces with a chef’s knife and was able to maintain a more manageable portion size that way as well. If you like the cute circles- go for it! Just keep in mind you’ll have little scraps from the cut-out rounds leftover. After trying it both ways, I totally prefer to cut small rectangles.
You definitely need to give these brownie ice cream sandwiches a try before the summer is up. They’re incredibly tasty and a delicious treat to add to your summertime dessert repertoire. Give them a try and let me know what you think! In the meantime, thank you for your prayers for baby Charlie and our new family of five. I can’t wait to introduce you more.
If you like these brownie ice cream sandwiches you should try:
These brownie ice cream sandwiches are chewy brownies filled with no-churn cookies and cream ice cream!
For the brownies:
1 cup (230 gm) unsalted butter
5 ounces dark (I use 70%) chocolate
1–1/4 cups (250 gm) sugar
½ cup (100 gm) brown sugar packed
3 large eggs
1 teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
1 cup (85 gm) unsweetened cocoa powder
½ teaspoon salt
1 cup mini chocolate chips (optional, see notes)
For the ice cream:
2 cups (480 gm) heavy whipping cream
1 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
18 (210 gm) chocolate sandwich cookies (like Oreos), chopped
To prepare the brownie layers:
Preheat the oven to 350 degrees. Line two quarter sheet pans (or two 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
In a small saucepan over low heat, gently heat the dark chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Fold in the chocolate chips. Spread the batter evenly between the two pans and bake in the preheated oven for about 11-12 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.
To prepare the sandwiches:
Once the brownie layers have cooled, flip them one layer out of the pan. In a large bowl or the bowl of a stand mixer, whip the cream on medium-high speed until thick and fluffy. Add the vanilla extract and continue beating until stiff peaks form. Fold in the sweetened condensed milk and cookie crumbs. Spread the thick filling on top of the brownie layer still inside the prepared pan. Smooth the top as much as possible and then place the second brownie layer directly on top. Gently press down to adhere, but avoid squishing the ice cream out the sides. Place in the freezer to freeze completely, about 6 hours. Use a 3” cookie or biscuit cutter to trim out sandwiches or use a chef’s knife to cut square. Keep frozen and covered until ready to eat!
The chocolate chips in the brownies will freeze FIRM. It is vital you use mini chips or skip them all together or you’ll risk breaking a tooth. 🙂
I used a biscuit cutter to trim out these sandwiches but FAR PREFER to slice into skinny rectangles. It’s much easier!
Happy Sunday to you, friends! I hope your day has started with a joyful heart and a healthy amount of coffee. Today I’m sharing a little early morning entertainment along with a simple recipe for these crowd pleasing cookies and cream cookies. If you’re into cookies stuffed with more cookies, this is the obnoxious treat you’ll want to check out today. But first, let’s get into the morning round-up!
Bon Appétit has started a video series in which they film young kids trying new foods. In this episode, the kids taste test traditional Thanksgiving side dishes from the early 1900’s to present day. The results are hilarious and I can only imagine what my kiddos would say if I offered them oyster shooters or peanut soup. HA!
In my house, mealtimes are often a joke. It’s a tabletop war zone of flying carrots and machine-gunned peas. This article from Epicurious lists 18 practical ways to make dinnertime a bit less insane. I can already say that I’ll be getting on board with numbers 7, 8, and 14. Give it a read!
Ok, it wouldn’t be a Sunday round-up without a little James Corden. Here, he helps Julia Roberts act out HER ENTIRE FILM CAREER (!?!?!) in a short span of 10 minutes. It’s pretty clever and reminded me that I need to dust off a few VHS tapes that I’ve got in storage. Run Away Bride, anyone?
The folks at Travel + Leisure know their stuff when it comes to exploring new hot spots. In this article, they’ve outlined a list of 17 restaurants that are worth hopping a flight for. I’ve only been to one on the list, but there’s several that I’m dying to try. Have you been to any of these? Are they worth the hype?
You’re busy, I know. So let’s keep simplifying our life and cut out some of that Thanksgiving day stress, shall we? Food52 has complied a list of freezer-friendly sides that you could literally make today and reheat come Thanksgiving day. This is like the fairy godmother of meal planning, so make a point of checking it out.
And this week on “People Will Buy Anything,” my favorite store, Madewell, has begun stocking Carhartt. Yes, Carhartt- the durable workwear brand that people like my husband wear. You know, the pants that are as thick as a piece of canvas-wrapped cardboard and require about 3 yards of fabric to make? The ones that have approximately 27 pockets and 3 hammer loops? Yes, those pants. Madewell was really scraping the bottom of the barrel when they started stocking Carhartt. If I spend OVER ONE HUNDRED DOLLARS on a sweatshirt anytime soon, you can bet it won’t be a quality item I could pick up at the hardware store. Now this sweatshirt on the other hand… this I’d wear.
Cookies and Cream Cookies
Okay, lets talk coooookieees! What is not to be thrilled about when you’re talking Oreo and white chocolate chip filled cookies!? This is the stuff dreams are made of! These cookies and cream cookies are a cinch to make and are a treat that literally anyone can rally behind. Unless, of course, you’re the person who doesn’t like cookies, in which case, WHO EVEN ARE YOU?
Making the Cookies
To make them, we start the usual way. Cream butter and sugar in a large bowl or the bowl of a stand mixer. Add eggs and vanilla, scraping the sides of the bowl to ensure everything is getting well incorporated. Next comes the dry ingredients- flour, salt, and leavening. Once your dough has been prepared, we add the mix-ins.
This recipe calls for a couple cups worth of chopped Oreos. It’s important to not reduce your Oreos to a fine crumb, otherwise your dough will be way too dry and crumbly. No bueno. Instead, keep a 1/2″chop on your Oreos and get excited to have a teensy bit of crunch in every bite of these cookies and cream cookies. The white chocolate chips and Oreos get stirred in before balls of dough are baked in the oven.
These cookies and cream cookies are fab on their own. I see no further treatment necessary. BUT! If you’re feeling ultra-sassy, why not whip up a sweet frosting to make sandwich cookies. Yes, then they’d be sandwich cookies stuffed with sandwich cookies, and I totally understand if that’s the kid of thing that makes your mind explode.
Truth be told, the cream-filled cookies and cream cookies are next-level sweet. If you like your sugary desserts extra-sweet then the cream filling is right up your alley, otherwise just stick with the regular old cookies and cream cookies and save those extra calories for later. Because health.
Happy Sunday to y’all! Give these cookies and cream cookies a shot and let me know what you think!
If you like these cookies and cream cookies, you should check out:
These cookies and cream cookies are soft and chewy, Oreo cookie stuffed cookies with white chocolate chips!
Total Time:40 minutes
For the cookies:
½ cup (113 gm) unsalted butter, at room temperature
¾ cup (150 gm) brown sugar
¾ (150 gm) cup sugar
1–1/2 teaspoons vanilla
2 large eggs
2–1/4 (270 gm) cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (180 gm) white chocolate chips
2 cups (360 gm) roughly crushed Oreos or chocolate sandwich cookies
For the filling:
6 tablespoons 85 gm) unsalted butter at room temperature
1/2 cup (113 gm) shortening
3 cups (375 gm) confectioner’s sugar
1 teaspoon vanilla
Preheat the oven to 350 degrees and prepare two baking sheets by covering them with parchment paper or silicone baking mats.
In the bowl of a stand mixer or a large mixing bowl, cream together the butter, brown sugar, sugar, and vanilla on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl and add the eggs one at a time, beating on low until combined. In a separate bowl, combine the flour, salt, and baking soda and then add this mixture to the butter and sugar. Stir on low just until combined. Scrape the sides of the bowl and then fold in or stir on low the white chocolate chips and Oreo pieces (see notes).
Scoop out 3 tablespoon sized balls of dough (I used a large cookie scoop) for large cookies or 1-1/2 tablespoon sized balls of dough (medium cookie scoop) for smaller cookies. Roll the balls quickly in your hands for smooth cookies. Space out dough balls three inches apart (2 inches if using smaller dough balls) on the baking sheet and bake in the oven for about 10-12 minutes (9-10 minutes for smaller dough balls), or until the edges are set and the centers are beginning to set. The cookies may look slightly underdone when you pull them out of the oven. Allow to cool briefly before enjoying!
For the filling:
To prepare the optional filling, cream together the butter and shortening in the bowl of a stand mixer. Add the confectioner’s sugar and vanilla and mix on low until incorporated. Increase the speed to medium and beat until smooth and creamy. You can add a bit of milk or water to thin out if desired. Spread the filling in between two cookies and sandwich together!
I used a combination of roughly chopped Oreos and smaller crumbled Oreos for these cookies. With a finer crumb, the cookies appear darker, but the larger chunks of Oreo give you a crunchy bite of sandwich cookie in every cookies.
If you use a bit too much finely crumbed Oreos, the dough may seem a little dry. The cookies will still taste great, but the texture and spreadability of the cookies will differ. Give them a gentle pat as they come out of the oven if they didn’t spread enough for your liking.
You can substitute milk or semi-sweet chocolate chips here, but I prefer the white chocolate.
If your butter is too soft or if you dough becomes too soft/wet prior to baking, you can firm your dough in the fridge briefly. I usually do a test bake of cookies by baking 3 or 4 cookies on a baking sheet to see if they turn out how I want. If the cookies spread too much, I chill the remaining dough for a few minutes. If they don’t spread as much as I’d like, I keep the dough of the fridge and gently press my dough balls down a bit.