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Peanut Butter Cookies Rolled in Chocolate Oreo Cookie Crumbs

A few weeks ago, while I was pinning on Pinterest, I kept coming across cookies rolled in oreo cookie crumbs. Most of the cookies were Snickerdoodles and as much as I like Snickerdoodles, rolling them in oreo cookie crumbs wasn't doing it for me.

I kept thinking...well, I do like Oreos...what about a peanut butter cookie rolled in oreo cookie crumbs? I went to my pantry and sitting (all by itself) in the back corner was a box of Oreo Cookie Crumbs. Ah, here was a cookie worth eating. I made my favorite peanut butter cookies from my Peanut Butter Blossom recipe. I like this recipe because the cookies have a wonderful nutty flavor and they aren't too sweet. 

Instead of rolling them in sugar, I rolled them in the Oreo Cookie crumbs. If you can't find the crumbs, use a sleeve of oreo cookies and grind them into crumbs using a food processor. The crumbs will be sweeter but that is ok, these cookies aren't overly sweet. 

The house smelled amazing as they cooked, there is nothing better than the smell of sweet peanut butter! As they came out of the oven I couldn't wait to taste them. When they were warm they tasted like a peanut butter pillow with a hint of chocolate. As they cooled they reminded me of a soft peanut butter oreo, but not as sweet. 

I shared these cookies with both friends and family over the next week. Sometimes, I'm not sure how good these cookies are. The response was amazing, everyone was gobbling them up and the part that I found surprising was that people loved the flavor...not too sweet.

It was fun taking a favorite cookie and giving it a twist. If you'd like, you can make the peanut butter blossoms and roll them in oreo cookies (rather than sugar) and finish them with a Hershey Kiss. I'm sure that would be delicious, too! 

Ingredients for Peanut Butter Cookies Rolled in Chocolate Oreo Cookie Crumbs

1 cup of peanut butter 

1 cup of brown sugar

1 cup of white sugar

1 cup of butter, softened

2 eggs

1/4 cup of milk

2 teaspoons of vanilla

3 1/2 cups of flour

2 teaspoons of baking soda

1 teaspoon salt

1 cup of finely chopped dark chocolate (or milk chocolate if you prefer)

2 cups of oreo cookie crumbs

 

Preparation:

Preheat oven to 350 degrees.

1. Cream together peanut butter, brown and white sugars and butter.

2. Blend in the eggs, vanilla and milk. The consistency will get very loose and smooth.

3. Add the flour, baking soda and salt. Mix until thoroughly blended.

4. Stir in the finely chopped chocolate. If the dough is sticky, refrigerate for 1-2 hours.

5. Roll to the size of well rounded tablespoon and then roll in the oreo cookie crumbs.

6. Bake for 8-10 minutes. The cookies will be puffy and slightly dry. 

7. Remove from oven and cool on a cookie rack. The cookies will flatten as they cool.

The 12 Cookies of Christmas - Day 5 - Double Peanut Butter Paisley Brownies

We are a little behind, but we have Day 5 of our 12 Cookies of Christmas. Sometimes it's hard coming up with another recipe around the holidays. We make quite a few cookies and get caught up making traditional and family favorites along with our newest recipes.

I brought out my ingredient basket that holds all the flavored chips. You will find everything from Ghiradelli bittersweet chocolate chips, white chocolate chips, and mini chocolate chips to butterscotch chips, chocolate mint chips and Reese's Peanut Butter Chips. I always make the chocolate peanut butter chip cookies from the back of the bag. Surprisingly, I thought I highlighted the recipe, but looking back in the archives, I guess I didn't. They had a great recipe for Double Peanut Butter Paisley Brownies and I figured I'd give it a try. I love peanut butter, why not a peanut butter brownie!

The best part of the recipe for me was the swirling in of Hershey's Chocolate Syrup. That is my all time favorite staple for

1. Coffee

2. Chocolate Shakes

3. Topping for Ice Cream

4. Dips for Fruit (chocolate covered bananas!)

5. Drizzle for mixed drinks

Oh, the list could go on and on! 

But, to swirl it into a peanut butter brownie recipe...HEAVEN! We are talking Reese's Peanut Butter Cups...in brownie form. I had the recipe mixed and in the oven in less than 10 minutes. There are a few things I would note. As a suggestion on the original website, if you get the syrup on the sides of the pan, it will burn. When you are adding the chocolate syrup, keep it within a 1/2 inch of the sides of the pan. Also, the cook time was a bit longer than I thought. We cooked our Double Peanut Butter Brownies for about 50 minutes. Time will vary according to your oven, but at 35 minutes, ours wasn't done.

The best time to eat any of these deliciously gooey bars is when they are warm. The peanut butter chips were still soft, the chocolate syrup was gooey and the overall flavor melted in your mouth. Jeff's comment, "It takes just like a Reese's Peanut Butter Cup." I think he'll be adding that to his nightly bowl of vanilla ice cream...and don't forget the Hershey's chocolate syrup.

It started with ME and ended very MERRY.

Ingredients for Reese's Peanut Butter Swirl Brownies:

1/2 cup (1 stick) of butter, softened
1/4 cup of creamy or chunky peanut butter
1 cup of packed light brown sugar
1 cup of white sugar
3 eggs
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1-2/3 cups (10-oz. pkg.) of REESE'S Peanut Butter Chips

1/2 cup of HERSHEY'S Chocolate Syrup

Preparation:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar;
beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.

4. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top,
keep within 1/2 inch of the sides, when it touches the sides, it can burn.
Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.

5. Bake 35 to 40 minutes (we went 45-50, but start with the lesser time) or until lightly browned.

6. Cool completely in pan on wire rack. Cut into squares. Makes 24 to 36 brownies.

Written by Tricia White

It's National Peanut Butter Day! Try these great peanut butter recipes.

 

I love peanut butter. But I'm a picky peanut butter lover because I LOVE Skippy. I don't care whether it is smooth, crunchy or natural as long as it says Skippy, I'm all set.

When I read it was National Peanut Butter Day, I decided to showcase some of the peanut butter recipes from the past. Most are desserts but my ultimate favorite is a grilled peanut butter sandwich. Better than spreading peanut butter on toast, I'll eat a grilled peanut butter sandwich over any grilled cheese.

Check it out! Grilled Peanut Butter Sandwich.

And to wash down the grilled peanut butter sandwich you might need - 

• Giant Peanut Butter Cookies with Dark and Milk Chocolate Chips
• Muddy Buddies
• Chocolate Peanut Butterscotch Crispies
• Peanut Butter Chocolate Coconut Bars
• T.White's Chocolate Peanut Butter Balls
• Peanut Butter Blossoms

I was laughing as I was copying the links for the recipes. I don't think there is one recipe that is made with only peanut butter as the primary focused ingredient...outside of the sandwich. Every recipe has chocolate in it...almost like the old commercial for Reese's Peanut Butter Cups.

I do know this...I need some new recipes for peanut butter. Enjoy this classic - "You got peanut butter in my chocolate! You got chocolate in my peanut butter!"

 

Giant Peanut Butter Cookies with Dark and Milk Chocolate Chips

I have been on a giant cookie kick. It started with the Giant Ginger Cookies I made last week.

It was fun making large cookies since they have a different texture which brings a bit of a different flavor. They are more crunchy and chewy together. Tough to describe, but eat individual cookies and then eat a giant cookie...more cookie...more flavor.

I took out my peanut butter cookie recipe from Peanut Butter Blossoms and didn't think it had the power for a giant cookie. I searched the web and came up with two recommendations for the Magnolia Bakery Peanut Butter Cookies. I decided to mix it up with dark brown and light brown sugar, as well as a few Reese's mini dark chocolate peanut butter cups and milk chocolate chips. Add an ice cream scoop and demerara sugar and you have Giant Peanut Butter Cookies with Dark and Milk Chocolate Chips.

These cookies were amazingly delicious. Loaded with peanut butter and chocolate, chocolate, chocolate! The demerara sugar made them sweet and extra crunchy yet the cookie was thick enough to be chewy. As much as I froze a few for later this week, they are walking out of here much faster than I thought. They were in everyone's lunch today and I've seen them disappear into lunch bags for tomorrow.

Over the next few weeks I will be making a few more giant cookies because I'd like to offer something fun and different for the 12 Cookies of Christmas and I have a funny feeling they will be GIANT!

Ingredients:

2 1/2 cups of all-purpose flour
1 1/2 teaspoons of baking soda
1 teaspoons of baking powder
1/2 teaspoon of kosher salt
1 cup of butter, softened
2 cups of chunky style peanut butter
1 1/2 cups of sugar
1/2 cup of firmly packed light brown sugar
1/2 cup of firmly packed dark brown sugar
2 large eggs
2 tablespoon of milk
2 teaspoons of vanilla
1 12 ounce package of Ghiradelli 60% Cacao Bittersweet Chips
15 mini dark chocolate peanut butter cups (chopped into sixths)
1 cup of milk chocolate chips

Bowl of demerara sugar (raw sugar) for dipping cookies (about 1 cup)

Preparation:

1. Preheat oven to 350 degrees

2. Mix together the flour, salt, baking powder and baking soda. See aside.

3. Cream butter and sugars, when completely blended add the chunky peanut butter.

4. Once the peanut butter is incorporated, add the eggs and vanilla.

5. Mix half the flour mixture into the batter. Add the milk, mix until well blended and then add the rest of the flour mixture.

6. Stir in the peanut butter cups with the dark and milk chocolate chips.

7. Using an ice cream scoop, scoop the dough and release scoop into a bowl of sugar. I use the demerara sugar because of the large granules.

8. Roll the ball until completely covered with sugar. Place on the cookie sheet and flatten to a 1/2 inch thickness.

9. Place up to three cookies on one cookie sheet.

10. Bake for 15-20 minutes until lightly golden with cracks on the top. bang cookie sheet on counter to allow the cookie to flatten. Cool for 5 minutes, then remove from tray to cookie rack. Makes 24 giant peanut butter cookies.

This recipe was adapted from Smitten Kitchen and The Singleton in the Kitchen.