- Cooking Time: 10
- Servings: 28 cookies
- Preparation Time: 30
- 1 cup (2 sticks) unsalted butter
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar , packed
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 28 Oreos (1 package)
- In the large work bowl of a mixer, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
- In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie. Bake for 10-12 minutes, or until cookies have just started to brown around the edges. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
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