Chewy Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

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:

Cookies and Cream Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies

Chewy Peanut Butter Oreo Cookies

Print Recipe

★★★★★

5 from 1 reviews

These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 16
Category: Cookies

Ingredients

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)

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Instructions

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!

No-Churn Peppermint Cookie Ice Cream

2 Comments / Cookies, Cookies and Bars

I know, I know- it’s DECEMBER. “Why on earth is this crazy woman sharing a no-churn peppermint cookie ice cream recipe?” In our house, ice cream is supreme, and mint Oreos are a favorite. This simple frozen treat is one all of my people enjoy, and I hope it becomes one of yours too.

But first, let me just tell you that this has been such a special week. Truly. Last week’s release of my first book, Her Daily Bread, found me on the receiving end of SO. MUCH. LOVE. I was over the moon for all of the encouragement, and so many of the heartfelt texts, emails, and DMs had me in tears. Her Daily Bread is truly an outpouring of my heart, and it means the world to see so many people embracing it as such. We won’t talk about the book on this site forever, but I just couldn’t let the moment pass without saying thank you.

In addition, Christmas is just around the corner! My kids have been out of school for a few days now, and I have enjoyed doing all the fun Christmassy stuff: cookie decorating, movies, crafts, and way too much Pentatonix. My kids love to get in the kitchen with me almost as much as they enjoy eating the fruit of that labor, and, as a result, this no-churn peppermint cookie ice cream has been made twice this month. A favorite in our house, this simple frozen dessert is a go-to when our pantry is overflowing with candy canes and cookies from class parties and gift baskets. If you like peppermint and ice cream, this one will definitely be a winner for you.

I hope the next few days are full of the good stuff: rest, joy, and lots of no-churn peppermint cookie ice cream. Don’t forget to slow down long enough to enjoy every bit of it. Merry Christmas to you all!

If you like this no-churn peppermint cookie ice cream you should try:

Mint Brownie Ice Cream Cake
No-Churn Peanut Butter Caramel Ice Cream
Peppermint White Chocolate Cheesecake
Peppermint Brookies

No-Churn Peppermint Cookie Ice Cream

Print Recipe

This no-Churn Peppermint Cookie Ice Cream is loaded with crushed candy canes and chocolate sandwich cookies and can be made in less than 5 minutes without an ice cream machine!

Author: Kate Wood
Prep Time: 5
Total Time: 360
Yield: 1 Quart
Category: Dessert

Ingredients

1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1/2 cup finely crushed candy canes or peppermints
1–1/4 cups crushed chocolate sandwich cookies (about 12 cookies)

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Instructions

In a large bowl or the bowl of a stand mixer, combine the sweetened condensed milk and whipping cream and whip on medium speed until it thickens to a fluffy, cloud-like mixture. Fold in the crushed candy canes and sandwich cookies until well combined. Spread the mixture out into a 9×4″ loaf pan or freezer-safe dish and cover with aluminum foil to protect. Allow to freeze until solid, about 6 hours or overnight. Enjoy!

Peppermint Brookies

1 Comment / Cookies and Bars

At the risk of overwhelming your email box two days before Christmas, I wanted to share one last recipe with you to get you in the holiday spirit: peppermint brookies. Part cookie, part brownie, these chewy bars are scented with peppermint, studded with Oreo cookies, and seriously full of delicious chocolate flavor. You’re definitely going to want to keep reading.

Peppermint Brookies

We’ve talked about brookies before, remember? My original brookie recipe was inspired by memories of a dessert I used to enjoy with my Nana. Those nostalgic recipes have a way of seeping into the deep corners of your heart; they always come to mind at special times of year like this. These peppermint brookies are similar to the original, just with added flair of peppermint extract and a few crushed Oreos. Honestly, if you can’t get away with adding Oreos to your desserts during the holidays, when can you?

Luckily, these peppermint brookies are really simple to make. Two stovetop doughs combine to create a chewy and textured bar that is fabulous. The end product is similar in texture to a brownie but with all the sweet and saltyness of a chocolate chip cookie. If you’re that person who can never decide between a cookie and a brownie, it’s your lucky day. These are just the thing you’ll want to make.

I’m sure we’ll chat again before the new year, but I do want to wish you a really sweet and joyful last few days of 2020. There aren’t enough hours, words, tears, or bottles of wine to be able to fully unpack all the things we learned and experienced these past few months, but I do know we have reason for hope and plenty of good things to look forward to. My prayer for each of you is that you’d be reminded of the goodness in your life, wherever it happens to exist, and that these coming days, weeks, and the new year would offer you the rest, joy, and love that our world so desperately needs. Merry everything to you.

If you like these peppermint brookies you should check out:

Brownie Petit Fours
Peppermint Bark Brownies
Brookies
Brown Butter Muscovado Chocolate Chip Cookie Bars
Caramel Ganache Brownies
Pretzel Shortbread Peanut Butter Brownies

Peppermint Brookies

Print Recipe

These peppermint brookies are brownie cookie bars flavored with peppermint and studded with crumble Oreo cookies!

Author: Kate Wood
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 16
Category: Dessert

Ingredients

For the brownie:

¼ cup (55 gm) unsalted butter
1/3 cup (70 gm) sugar
1/3 cup (70 gm) packed brown sugar
1 egg
3/4 teaspoon peppermint extract
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
10 Oreo sandwich cookies, crushed into ½” pieces, divided

For the cookie:

6 tablespoons (85 gm) unsalted butter
1/2 cup brown sugar
1/3 cup (70 gm) sugar
1 egg
1 teaspoon vanilla
1 cup (130 gm) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
½ cup (85 gm) semisweet chocolate chips, plus more as desired

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Instructions

To prepare the brownie batter:

Preheat the oven to 350 degrees and line an 8 or 9” square baking pan with aluminum foil. Lightly grease the bottom with baking spray.
Melt the butter, sugar, and brown sugar together over medium-low heat until melted and smooth. Pour into a medium-sized mixing bowl and allow to cool slightly. Whisk in the egg and extract. Add the flour, cocoa powder, and salt and stir with a wooden spoon until almost combined. Fold in half of the oreo bits and stir until the ingredients are well incorporated. Set aside while you prepare the cookie mixture.

To prepare the cookie dough:

Melt the butter, brown sugar, and sugar over medium-low heat until melted and smooth. Pour into a medium-sized mixing bowl and allow to cool slightly. Whisk in the egg and vanilla. Add the flour, baking powder, and salt and stir with a wooden spoon until almost combined. Add the chocolate chips and stir until the ingredients are well incorporated. Begin spooning in alternating dollops of the brownie and cookie mixture to create a swirled effect. Be sure to try to evenly disperse the two batters so that each piece has a bit of both brownie and cookie. Press the remaining Oreo chunks into the top of the batter. Bake in the preheated oven for about 30 minutes or until a toothpick inserted just barely comes out clean. Allow to cool on a cooling rack for about 20 minutes before pulling the aluminum foil and bars out. Once cooled, slice into squares and sprinkle with additional salt if desired.

No-Churn Peanut Butter Caramel Ice Cream

6 Comments / Frozen Desserts

I know, I know. It’s October, and you’re getting emailed an ice cream recipe? Unfortunately, here in Alabama, it’s still 50 shades of uncomfortable hot outside, so in lieu of another recipe that requires you to fire up the oven I wanted to share a simple no-churn peanut butter caramel ice cream that is only 5 ingredients and can be made in the comfort of your air conditioned kitchen. Honestly, it sounds more than a little delicious to me, so grab a spoon and let’s dive in.

No-Churn Peanut Butter Caramel Ice Cream

What did we do before no-churn ice cream? Were we all just buying ice cream from the store? Using one of those old school hand-churning barrel devices? Were we simply not eating frozen desserts at all? I don’t want to live in a world where no-churn isn’t an option, and this peanut butter caramel ice cream situation is approximately 99% of the reason why. With a creamy peanut butter base, a salted caramel swirl, and chocolate sandwich cookie crumbs sprinkled throughout (yes, I went there), this ice cream is my sweet and salty dreams come true. Anything boasting a peanut butter and caramel combo is basically food seduction to me, and throwing it all together into an easy frozen treat is maybe the sexiest idea I’ve had all ~~summer~~ fall. Let me tell you how to make it.

Making the Ice Cream

No-churn ice cream is typically made by combining freshly whipped cream and a can of sweetened condensed milk. Don’t ask me to explain the wizard science behind this concoction, but somehow these two ingredients combined create pure magic. For this peanut butter caramel ice cream, we add a good bit of creamy peanut butter to the sweetened condensed milk before folding it into the clouds of cream. Once incorporated, we have a delicious peanut buttery mixture that would be good enough to enjoy all on it’s own but we don’t stop there. Instead, we swirl in warm drizzles of salted caramel sauce and sprinkle in crumbled chocolate sandwich cookies, so each bite is brimming with rich flavors and nibbles of crunch.

I like to spoon my prepared ice cream into metal loaf pans to firm up in the freezer, but any plastic Tupperware or freezer-safe dish works just fine. If you’re like me, you’ll likely end up eating a good bit of the ice cream before it even makes it to the freezer, and there’s no judging that either. It’s just that good.

If you need help in the homemade caramel department, be sure to check out my tutorial here. I like to keep a jar in the fridge for emergency (aka ice cream) situations. In the future I plan to do a mini tutorial describing how to create your own no-churn flavors at home, because the possibilities are endless. In the meantime, check out the recipes that are already on my site at the links below. Happy baking, err, ice cream-ing, and be sure to pop by next week for two new recipes!

If you like this no-churn peanut butter caramel ice cream you should try:

No-Churn Sugar Cookie Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Samoa Ice Cream

No-Churn Cherry Chip Ice Cream

No-Churn Honey Salted Almond Ice Cream

No-Churn Peanut Butter Caramel Ice Cream

Print Recipe

★★★★★

5 from 1 reviews

This 5 ingredient no-churn peanut butter caramel ice cream is loaded with salted caramel sauce and chocolate cookies, and requires no ice cream machine!

Author: Kate
Prep Time: 5
Total Time: 240
Yield: 1 qt
Category: ice cream

Ingredients

2 cups (480 gm) heavy whipping cream
1 (14 ounce) can sweetened condensed milk
2/3 cup-1 cup creamy peanut butter (see notes)
12 chocolate sandwich cookies, crushed
1/4 cup prepared caramel sauce

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Instructions

In the bowl of a stand mixer, whip the heavy whip on medium-high speed until stiff peaks form. In a separate bowl, whisk together the condensed milk and peanut butter. Fold half of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream and crushed cookies into the mixture. Layer 1/4 of the mixture into the bottom of a large loaf pan or ice cream container and drizzle on some of the caramel sauce. Repeat this process three more times and then use a knife to swirl the caramel and ice cream together. Freeze until solid and enjoy!

Notes

One cup of peanut butter will make for an intensely peanut buttery ice cream. The flavor is delicious but it is more difficult to fold together and you will find that the ice cream freezes more firm. 2/3 cup of peanut butter will yield a more mellow flavored, softer ice cream. Find the balance that works best for you!

Hazelnut Mocha Cream Pie

8 Comments / Pies and Tarts

Guess what!? It’s still the month of chocolate around these parts, so you’re getting hit with another decadent, chocolatey treat today. This hazelnut mocha cream pie is a simple, cool and creamy treat that is so good, I think it might make your heart skip a beat.

My heart already had its fair share of excitement this week, given that we celebrated Valentine’s Day on Tuesday. Brett and I drove to Birmingham to attend a pop-up dinner hosted by our good friend Mac Russell of Shindigs Catering. Shindigs turns fresh, local food into tastebud spankin’ Southern inspired dishes, and I knew this special dinner wouldn’t disappoint. While there were multiple highlights throughout the six courses of dining, you have to know my heart exploded during the dessert course: tiramisu with Nutella coffee. Even just typing the words makes my mouth water.

Lucky for me, I get a coffee and Nutella fix with this week’s #monthofchocolate dessert. This hazelnut mocha cream pie is officially my new BFF. A cinch to make and inspired by my favorite peanut butter pie, this little fancy has a chocolate graham cracker crust, a hazelnut and espresso cream cheese filling, and is all topped off with espresso whipped cream and crunchy toasted hazelnuts. This pie is cloud-like with layers of fluffy whipped filling, and the rich, creamy flavors of the chocolate hazelnut spread is offset perfectly by the tangy cream cheese and bite from the espresso.

To whip up this pie, we start with a quick bake of the chocolate graham cracker crust. You can skip this part and go straight for a store-bought chocolate cookie crust, but it’s so easy to whip one up- why bother!? While the crust cools, we beat together cream cheese, Nutella, and a bit of sugar, and then fold in some whipped cream that we’ve already dissolved a bit of espresso in. The filling gets topped with a few more dollops of espresso whipped cream, a drizzle more of Nutella, and some toasted hazelnuts before chilling to completion in the fridge.

Hazelnut mocha cream pie takes less than 30 minutes to prepare from start to finish, but you wouldn’t believe it by the taste or looks of it. This pie is easy to beautify and even easier to love, as the coffee and Nutella flavors are a favorite to most these days. You can try different variations of this pie by omitting the espresso, using a pastry crust instead of a cookie crust, or even by opting for cookie butter or peanut butter chocolate spread in place of the Nutella. I love testing out different versions of this pie as it almost always turns out rich, fluffy, and sweetened to perfection. If you try out any versions that are especially delicious, let me know in the comments section below!

Next week is a super special week for me, as it will be my one year blogiversary! I could not be more thrilled to celebrate a year writing to you all, and I have just the thing to celebrate with. (Hint: it has to do with chocolate. Shocking, right?) Stay tuned until next week and have a terrific Thursday! Cheers to you!

For another mocha treat, check out this no churn mocha brownie fudge ice cream.

Hazelnut Mocha Cream Pie

Print Recipe

★★★

3 from 1 reviews

This hazelnut mocha cream pie is a light and creamy icebox pie flavored with Nutella and espresso. A chocolate cookie crust and coffee whipped cream makes this pie a sweet treat to feed a crowd!

Author: Kate Wood
Prep Time: 30
Total Time: 30 minutes
Category: Pie

Ingredients

For the crust

1–1/2 cups chocolate graham cracker crumbs (I finely crumble 1–1/2 sleeves of graham crackers)
5 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 cup sugar

For the pie filling

1–1/2 cups heavy whipping cream
1–1/2 teaspoon espresso powder
8 ounces (1 block) cream cheese, room temperature
1/2 cup hazelnut spread (I use Nutella)
1 cup confectioner’s sugar
1/4 cup granulated sugar

For the topping

1 cup heavy whipping cream
1 teaspoon espresso powder
1/4 cup granulated sugar
1 tablespoon hazelnut spread (optional)
1 teaspoon cream or milk (optional)
2 tablespoons chopped hazelnuts, toasted (optional)

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Instructions

To prepare the crust

Preheat the oven to 375 degress.
Stir all of the crust ingredients together in a bowl, or whiz together in a food processor. Press the crumbs into the bottom and up the sides of a standard 9″ pie plate (note: this recipe will not fill a deep dish pie pan- use the standard sized pan). Bake in the preheated oven for 7 minutes or until the crumbs are set. Set aside to cool completely.

To prepare the pie filling

Combine the heavy cream and espresso powder to allow the powder to dissolve while you prepare the filling.
In a large bowl or the bowl of a stand mixer, beat the cream cheese, hazelnut spread, and confectioner’s sugar on medium speed until smooth and creamy, about 2 minutes.
In a separate medium sized bowl, beat the espresso and cream mixture on low speed until the cream froths. Increase the speed to medium-high, adding the granulated sugar once soft peaks form. Continuing beating just until stiff peaks form.
Fold half of the whipped cream mixture into the cream cheese mixture. Once combined, fold in the remaining whipped cream. Spread the filling into the cooled pie crust.

To prepare the topping

Combine 1 cup of the heavy cream and the espresso powder and allow the powder to dissolve, just as you did before. Once dissolved, whip until stiff peaks form, adding the sugar again at the soft peak stage. Spread the coffee whipped cream on top of the pie filling. If desired, combine the hazelnut spread and 1 teaspoon of cream in a small bowl and then microwave for 8-10 second to melt. Drizzle all over the pie as a garnish and top with the optional toasted hazelnuts.

Notes

Be sure your cream cheese is room temp, otherwise you will have cream cheese clumps in your pie! In a pinch, I slice my cream cheese up into 1 ounce slices and microwave briefly for 10-15 second intervals until it is soft enough. Take care not to cook the cream cheese in the microwave.
Espresso powder can be found in the coffee aisle of the grocery store. A high quality instant coffee can be used as well.
To toast hazelnuts, put the nuts in a small fry pan over medium low heat. Toss them occasionally. Nuts are toasted when they become fragrant and lightly golden brown.

Mint Chocolate Sandwich Cookies

14 Comments / Cookies and Bars

It’s here, it’s here! Does it feel like Christmas morning, or is it just me? It’s MONTH OF CHOCOLATE ! That time of the year when you get mouth-watering, ooey gooey, chocolate filled// topped// smothered// drizzled// speckled// dipped recipes ALL. MONTH. LONG. Can you even stand it?

Month of Chocolate

Okay, so #monthofchocolate is not exactly a thing YET, but you better believe that I’m going to do everything I can to make it one. You see, I belong to the small minority of people (outside of the folks at Hallmark) that gets really revved up about Valentine’s Day and all the lovey dovey, heart shaped candy and tacky stuffed animals that come with it. So I decided to dedicate this month to the ingredient that everyone loves most throughout February and serve up all chocolate dessert, all the time. If you happen to belong to the rare breed of human that doesn’t like chocolate (I’m looking at you, Mimi), my apologies. I’m sorry for the onslaught of chocolate recipes and also just sorry for you in life. How do you live without chocolate!?! Maybe I’ll change your mind this month.

Mint Chocolate Sandwich Cookies

What better way to kick off this month-long Augustus Gloop-ish parade of recipes than mint chocolate sandwich cookies. These sandwiches are the golden ticket. Here, two thin and chewy chocolate cookies stack together filled with a fudgy mint chocolate ganache. Sounds like a dream right? My friend Rebecca started serving up cookies galore a few months back. After seeing hers, I knew I had to make something that delicious happen in my kitchen. These mint chocolate sandwich cookies are the product of that dream. I assure you that no one in my house was disappointed about it.

Assembling the Cookies

First, the cookies themselves come together with melted semisweet chocolate chips. Next, the fudgy cookie dough bakes in the oven to form perfectly round and crackle-topped chocolate cookies. After cooling, these little beauties get slathered in a mint chocolate ganache and nuzzled up together to form the most perfect little cookie stack, maybe ever. I use a cookie scoop to keep my cookies uniform in shape and size, but beauty isn’t everything here. If you’d prefer, you can make an extra helping of ganache and simply frost the top of each cookie for an equal cookie to ganache ratio. Sounds like a win to me.

Once prepared, these mint chocolate sandwich cookies wind up being small, thin cookie stacks, just slightly wider than a certain commercially produced chocolate sandwich cookie that everyone in America already knows and loves (cough, Oreo, cough). These mint chocolate sandwich cookies are soft, two bite, fudge cookie dreams that beg for a glass of milk, cup of coffee, and a friend to share them with. I hope you’ll give them a try and stay tuned for all of the chocolate madness that is sure to ensue this month. I have a dazzling few weeks planned for us and I can’t wait to hear how you all feel about it. Later this week, I’ll be sharing the treats you will want to make for your Valentine, BFF, or whoever you’re celebrating on Cupid’s day, so check back on Friday for that. Cheers to you and have a great week!

Mint Chocolate Sandwich Cookies

Print Recipe

★★★★★

5 from 1 reviews

The mint chocolate sandwich cookies are thin and chewy chocolate fudge cookies stacked with layers of thick and creamy mint chocolate ganache.

Author: Kate Wood
Prep Time: 45
Cook Time: 30
Total Time: 1 hour 15 minutes
Yield: 25
Category: Cookies

Ingredients

For the cookies

3/4 cup (170 gm) unsalted butter
1 cup (220 gm) brown sugar
1/2 cup (100 gm) sugar
2 tablespoons water
2 cups (340 gm) semisweet chocolate chips
2 large eggs
2–1/2 cups (325 gm) flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon corn starch

For the filling

10 ounces (280 gm) of chocolate mints (Like Andes) or mint baking chips, unwrapped and broken in half
1/2 cup (120 mL) heavy whipping cream

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Instructions

To prepare the cookies

In a saucepan over low heat, melt the butter, brown sugar, sugar, and water. Stir occasionally until melted and then add in the chocolate chips. Continue to stir until melted. Once melted, pour the mixture into a large mixing bowl and allow to cool to just lukewarm temp.
Once cooled, add the egg and stir until thoroughly mixed. Then add the flour, powder, soda, salt, and starch and mix just until combined.
Place the dough in the refrigerator to set up for about 30 minutes to 1 hour. The dough should be cold and able to roll into balls.
When ready to bake, preheat the oven to 350 degrees. Scoop out 2 teaspoon sized balls (I use my small cookie scoop), and roll them slightly in your hands to make smooth, rounded balls. Arrange 2 inches apart on a parchment paper lined cookie sheet and bake in the oven for 8-9 minutes or until the edges are set. The cookies should be thin and flat once cooled. Allow to cool completely.

To prepare the filling

Place the mints in a small, microwave safe bowl and pour the cream in a microwave safe measuring cup or bowl. Microwave the cream for about 30 seconds or until the cream started to steam and bubble. Remove the cream from the microwave and pour directly over the chocolate, stirring just slightly to make sure as much of the chocolate is covered as possible. Cover the bowl tightly with plastic wrap and allow to sit for about 5 minutes. Stir the chocolate mixture with a whisk until a smooth ganache forms and all of the chocolate is melted. If your chocolate does not melt completely, place in the microwave for 10 second intervals, stirring until the ganache comes together. Allow the ganache to sit out at room temperate until it hardens slightly to become a thick, frosting consistency chocolate cream.
Once ready to prepare the cookies, scoop approximately 1-1/2 teaspoon sized dollops of the ganache on the bottoms of half of the cookies. Press another cookie on top of each ganache topped cookie and allow to set up or enjoy immediately. You’ll likely have extra filling, but you can certainly use that for drizzling on top of the cookies. The ganache can be stored in the fridge and reheated for use for up to one week.

Notes

If your dough is too hard upon removing from the fridge, your cookies may not be as thin and flat when you finish baking them. Allow the dough to sit out at room temp for a few minutes if the dough is ice cold.
A cookie scoop is not necessary, but will keep your cookies the same shape and size which is ideal for building a cookie sandwich.

Recipe adapted from: Jackie Schmidt

oreo

Making the cookies:

If you like these chewy peanut butter Oreo cookies you should try:

Chewy Peanut Butter Oreo Cookies

Ingredients

Instructions

If you like this no-churn peppermint cookie ice cream you should try:

No-Churn Peppermint Cookie Ice Cream

Ingredients

Instructions

Peppermint Brookies

If you like these peppermint brookies you should check out:

Peppermint Brookies

Ingredients

For the brownie:

For the cookie:

Instructions

To prepare the brownie batter:

To prepare the cookie dough:

No-Churn Peanut Butter Caramel Ice Cream

Making the Ice Cream

If you like this no-churn peanut butter caramel ice cream you should try:

No-Churn Peanut Butter Caramel Ice Cream

Ingredients

Instructions

Notes

Hazelnut Mocha Cream Pie

Ingredients

For the crust

For the pie filling

For the topping

Instructions

To prepare the crust

To prepare the pie filling

To prepare the topping

Notes

Notes

Month of Chocolate

Mint Chocolate Sandwich Cookies

Assembling the Cookies

Mint Chocolate Sandwich Cookies

Ingredients

For the cookies

For the filling

Instructions

To prepare the cookies

To prepare the filling

Notes

join the list