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@lilypcrumbs Best thing i made all month! The parent trap cookie! Peanut butter cookie dough swirled with oreo coomie dougg and filled with LOTS of chocolate chunks. This is by far the best thing I made all month, this may be the best cookie I’ve made in a long time. #peanutbuttercookie #oreo #chocolatecookie #parenttrap #peanutbutteroreo
♬ (Sweet Sweet Baby) Since You've Been Gone - Aretha Franklin
Equipment
- 1 Handmixer
Ingredients
Chocolate Oreo Dough
- 1/2 cup unsalted butter, softened to room temperature (8 Tbsp; 113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup dark brown sugar (100g)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled) (125g)
- 2/3 cup dutch processed cocoa powder (55g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon milk (15 ml of any kind of dairy milk)
- 4 oz chopped semisweet chocolate (plus a few extra pieces for on top of cookies)
- 1/4 cup chopped mini oreos 2 oz (plus a few extra pieces for on top of cookies)
Peanut Butter Dough
- 1/2 cup unsalted butter, softened to room temperature (8 Tbsp; 113g)
- 1/2 cup dark brown sugar (100g)
- 1/4 cup granulated sugar (50g)
- 1 large egg room temperature
- 3/4 cup creamy peanut butter (185g)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour (spooned & leveled) (156g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz semi-sweet chopped chocolate (plus a few extra pieces for on top of cookies)
- 1/4 cup chopped mini oreos (2 oz) (plus a few extra pieces for on top of cookies)
Instructions
Make the Chocolate Dough
- In a medium bowl, combine all dry ingredients(flour, cocoa powder, baking soda, and salt together) and set aside
- In a large bowl with a hand mixer (or bowl of a stand mixer fitted with a paddle attachment)cream the butter and sugars together on medium speed medium until they are light and fluffy. This will take about 3-4 minutes with a hand mixer and about 2–3 minutes with the stand mixer
- Scrape the sides of the bowl and add the egg and vanilla
- Beat again until they are combined.
- Add in the dry slowly ingredients and mix until dough forms. Add in the 1 tablespoon of milk until combined. Add in the chocolate and chopped oreos.
Make the Peanut Butter Dough
- In a large bowl with a hand mixer (or in a stand mixer fitted with a paddle attachment) cream the butter the sugars until light and fluffy. This will take 2-3 minutes in the stand mixer and 3-4 minutes with a hand mixer. Scrape down the sides of the bowl and add in the egg and vanilla. Mix again
- Add in the peanut butter and mix until smooth. Add in dry ingredients and mix until a thick dough forms. Fold in the chocolate and the chopped oreos.
Chill the doughs
- Keeping them separate, cover each bowl of dough with saran wrap and refrigerate for at least 4 hours. This is key to helping the cookie keep its shape!
Scoop the Dough
- To create the swirled effect in the cookie, use a large cookie scoop, I use a 2.5-tablespoon scoop. Moving back and forth between the two doughs, never filling the scoop with either dough. Repeat until the scoop is full. Scoop onto a parchment-lined baking sheet and place a few pieces of chopped chocolate on top. Bake at 350F for about 12 minutes until cookies spread slightly and have a slightly browned edge, if you find the cookies are not spreading around half way through baking, tap the pan against the racks of the oven three times until the cookies fall. Remove from the oven and place a few extra oreos on top for decoration!