So I'm really tired tonight, but want to get a few more yummy cookies posted. I recently made the chocolate chip cookies with Oreos in them and well, they are SO good. So I thought of another version I wanted to try. I bought some Oreos with the peanut butter creme filling and wanted to do a cookie with a chocolate dough and peanut butter goodness inside. And, well, if you like peanut butter and chocolate, you're just going to have to LOVE these. The Peanut Butter Oreos really add that somp'um somp'um that takes these cookies over the edge. The cookie I used is amazing and SO good and like the title says, SHOCKING and chock full of chocolate. I got the recipe for the chocolate cookie from here at yet another great blog called Baking Blonde. On her blog, these cookies are called Intense Chocolate Shock Cookies and they live up to their name! Here is the recipe as I made it as I adapted it slightly.
Chocolate Shock Cookies also with Peanut Butter
8 oz. semi sweet chocolate chips (about 2 cups) (You could use 8 oz. of any chocolate, the recipe calls for 4 oz. bittersweet and 4 oz. semisweet)
4 tablespoons unsalted butter
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 oz. Hershey's Bliss Milk Chocolates, chopped
1 cup Guittard milk chocolate chips
8 Peanut Butter Creme Oreos
1/2 cup Reese's Pieces
1/2 cup Reese's Peanut Butter Chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
In a microwave safe bowl or double boiler, combine the chocolate and butter and melt. Do not overheat.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In bowl of mixer, beat eggs, brown sugar and vanilla on high speed until light and fluffy (2-4 minutes). Reduce speed to low and slowly add the melted chocolate. Beat to combine. Add the flour mixture until just combined.
I then divided the dough in half and added the milk chocolate and chips to half the dough and the PB Oreos, Reese's Pieces and pb chips to the other half. Allow the dough to sit for 10 minutes or so. Drop dough by tablespoons onto baking sheets. Bake for 10-13 minutes until tops are shiny and center is soft by edges are set. Do NOT overbake. Allow to cool on sheet for five minutes then transfer to cooling rack.
As much as I really like the peanut butter version, I think I might like the "plain" chocolate cookie better. The chocolate really is INTENSE as Baking Blonde's recipe indicates.
I also wanted to try something else with the Oreos, so I "stole" another recipe from Baking Blonde that she posted recently for Peanut Butter Crinkle Cookies. I made the recipe just as she did on the link above except I halved the recipe. This is a good peanut butter cookie and I liked how it spread out and "crinkled".
After some had baked for 8 minutes, I took them out of the oven and added a peanut butter Oreo on top, then baked them for 3 more minutes.
I also made a few smaller cookies and put a Guittard Milk Chocolate Chip (which are bigger than the usual chocolate chip and I love the milk chocolate) on some and a Peanut M&M on some just for kicks. ALL were good.
I actually didn't taste the peanut butter cookie with the Oreo on top but they were gobbled up at a dinner invite today. Next to use up more of the PB Oreos, I think I'll try a peanut butter dough with the broken up Oreos inside. Ya gotta play around with your cookies, the possibilities are endless!