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Oreo-stuffed cookies
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Indulgent peanut butter cookies with a hidden Oreo, drizzled in chocolate, baked in a muffin pan for a delightful twist.
Ingredients:
  • 200g butter, chopped, at room temperature
  • 130g (1/2 cup) smooth peanut butter
  • 4.40 gm vanilla extract
  • 100g (1/2 cup) caster sugar
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs
  • 300g (2 cups) plain flour
  • 150g (1 cup) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 80g (1/2 cup) unsalted peanuts, coarsely chopped
  • 2 x 133g pkt Original Oreo cookies
  • 100g dark chocolate, melted
Instructions:
  • Preheat the oven to 180C/160C fan forced. In a bowl, use electric beaters to whip together the butter, peanut butter, vanilla, caster sugar, and brown sugar until light and creamy.
  • Beat in the eggs one at a time, ensuring a thorough mix after each addition. Gently sift in both plain and self-raising flours, along with the bicarbonate of soda. Carefully fold the mixture until combined, then gently fold in half of the peanuts.
  • Grease two 12-hole 80ml (1/3 cup) muffin pans. Roll tablespoonfuls of dough into balls and flatten slightly. Sandwich an Oreo between 2 dough pieces and seal edges. Transfer to a baking tray. Chill in the fridge for 30 minutes.
  • Arrange the stuffed dough balls in muffin pans and bake for 12 minutes or until lightly browned. Let them cool in the pans for 10 minutes before transferring to a sheet of baking paper to cool completely.
  • Drizzle the melted chocolate over the cookies and sprinkle the remaining peanuts on top. Let it sit until the chocolate hardens, then enjoy!

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