The Parent Trap: Peanut Butter Oreos
My friends and I had a conversation recently about what movies we can watch over and over again and is especially great on a rainy day. I thought about it and realized I had two, Chicago and The Parent Trap (1998). Chicago definitely came on later in my life but The Parent Trap was hands down one of my favorite movies as a child. It was funny, cool, and had the all important happy ending.
After the conversation, I went back home and dug out my coveted Cuppy, Hallie Parkers stuffed bunny, and watched the movie again. It was simply wonderful. If you haven’t guessed by now, today’s recipe is peanut butter oreos or I guess more accurately, oreos with peanut butter. This is obviously just a fun take on the idea. You can easily just buy peanut butter and oreos and eat it together.
Annie: Oh, sure, I love Oreos. At home, I eat them with… I eat them with peanut butter.
Hallie: You do? That is so weird. So do I!
Annie: You’re kidding! Most people find that totally disgusting.
Hallie: I know, I don’t get it.
Annie: Me either.
THE PARENT TRAP
The Parent Trap: Peanut Butter Oreos
The Parent Trap: Peanut Butter Oreos Recipe
yield: 24 sandwiched cookies prep time: 45 minutes total time: 1hr 30min
The chocolate shortbread recipe is from Thomas Keller’s TKOs recipe from the Bouchon Bakery cookbook.
Ingredients:
OREOS
- 259g all purpose flour
- 87g unsweetened cocoa powder
- 3/8tsp baking powder
- 227g unsalted butter
- 6g salt
- 161g granulated sugar
CREAM FILLING
- 80g butter, room temperature
- 40g vegetable shortening
- 240g powdered sugar, sifted
- 2 tsp vanilla extract
PEANUT BUTTER GLAZE
- 3 cups powdered sugar, sifted
- 3 tbsp peanut butter, creamy
- 3 -4 tbsp milk
- 1 tbsp corn syrup
- In medium bowl, sift together your flour, cocoa, and baking soda.
- In a bowl of stand mixer, mix the butter with a paddle attachment on medium speed until smooth.
- Add the salt and sugar and mix until fluffy.
- Add the dry ingredients in two additions on low speed. Mix just until combined and the dough starts to come together.
- At this point, I rolled my dough into a log, 1 1/2″ in diameter. I found this easier but your circles won’t be as perfect compared to cutting with a cookie cutter but this process does quicken the entire process. If you decided to roll out your dough, please continue with the following directions.
- Push into 6″ square block and wrap in plastic. Refrigerate for 40 minutes or until firm.
- Preheat the oven to 325F and line two sheets with silpat or parchment paper.
- Unwrap the dough and place it between two sheets of parchment paper. First pound the dough to flatten and start rolling it out. Turn the dough 90 degrees and repeat.
- Roll it to 1/8″ thick. Cut out with round cookie cutters.
- If you decided to roll your dough into a log, cut it 1/8″ thick with a sharp knife. You’ll find that if you do not have perfect circles, you can easily nudge the dough to you desired shape by just using your fingers.
- Space the cookies out 3/4″ in between. If the dough softens, refrigerate the cookies until firm before baking.
- Bake for 15-17 minutes. Once the cookies feel firm, that is a good sign it is done baking. It will be hard to determine it by color because of the cocoa powder.
- Let this cool before filling.
- In a stand mixer bowl, combine ingredients for the filling together and mix together with a paddle attachment until smooth.
- Sandwich each cookies with the cream filling.
- Combine the ingredients for the peanut butter glaze in a stand mixer with the paddle attachment.
- Mix until smooth.
- Dip the sandwiched cookies half way into the peanut butter glaze an let dry on a cooking rack until hardened. This will take about an hour or two to go completely hard.
