Peanut Butter and Oreos are my favorite flavor combination. Who doesn’t love peanut butter and chocolate together? When you put this dynamic duo into a cookie it’s pure heaven! These cookies are dairy free and you can substitute almond or cashew butter in for the peanut butter if you prefer that flavor. Feel free to use any chocolate sandwich cookie that you enjoy whether it be organic or low fat. (In general, most chocolate sandwich cookies are dairy free, but check the ingredients to be sure.)
Prep Time: 15 minutes Bake Time: 13 minutes Makes 25-30 cookies
2 1/4 cups all purpose white flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed light brown sugar
3/4 cup sugar
3/4 cup softened coconut oil
3 tbsp peanut oil or vegetable oil
2 large eggs
2 1/2 tsp vanilla extract
1 1/4 cups smooth or crunchy peanut butter (May also use almond or cashew butter)
20 chocolate sandwich cookies crushed
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place the cookies in a large resealable bag and crush them with a rolling pin or sealed bottle of wine until they are in bite sized pieces. In a large bowl whisk together the flour, baking soda and salt then set aside. In another large bowl, with an electric mixer, beat the brown sugar, coconut oil, sugar and oil until light and fluffy. Add the eggs and vanilla and beat until incorporated. Then add the peanut butter and beat until combined. Stir in the flour mixture and crushed cookies to the wet ingredients. Refrigerate the dough for 15 minutes or until firm.
Shape and roll the dough into golf ball-sized balls. Place the dough on a cookie sheet rather close together because the cookies will not spread while baking. Bake for 13 minutes or until the tops are lightly browned.