Homemade Peanut Butter Samoa Oreo Cookies
Ingredients
Cookies
-
1
cup
unsalted butter
-
¾
cup
sugar
-
1
tsp
vanilla extract
-
1
cup
semisweet chocolate chips
-
1
large
egg
-
1½
cups
unbleached all-purpose flour
-
¾
cup
cocoa powder
-
1
tsp
kosher salt
-
½
tsp
baking soda
-
¾
cup
creamy peanut butter
-
12
oz
melted chocolate (optional)
Cream Filling
-
1
stick
unsalted butter
-
1⅓
cups
powdered sugar
-
1
tsp
vanilla extract
-
¼
tsp
salt
Coconut Caramel
-
1
cup
brown sugar
-
¾
cup
canned full-fat coconut milk
-
1
tbsp
unsalted butter
-
1
tbsp
vanilla extract
-
3
cups
shredded coconut
Instructions
- Melt butter and chocolate chips in a microwave, stirring until smooth.
- Whisk in sugar, vanilla, and egg until combined.
- In another bowl, combine flour, cocoa, salt, and baking soda.
- Stir the flour mixture into the chocolate mixture until a solid dough forms.
- Shape the dough into a log, wrap in wax paper, and refrigerate for at least 2 hours.
- Prepare the cream filling by beating butter until smooth, then adding sugar, vanilla, and salt.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼ inch thick rounds and bake for 12-18 minutes.
- While cookies cool, prepare the coconut caramel by cooking all ingredients except coconut until thick.
- Stir in toasted coconut.
- Assemble cookies by spreading coconut caramel on half, cream filling on the other, and peanut butter on top of the caramel.
- Sandwich the cookies together and optionally dip in melted chocolate before refrigerating to harden.
Nutrition Facts (estimated)
Servings
18 Oreos
Calories
543
Total fat
30g
Total carbohydrates
66g
Total protein
8g
Sodium
200mg
Cholesterol
30mg
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