So I know I may have posted peanut butter cookies and cream blondies before, but trust me that this is totally different. Okay maybe they’re not that different, but do we really need an excuse to combine the flavors of Oreos and peanut butter again?? I can’t seem to resist putting the two ingredients together in desserts. Plus, have you seen the new Reese’s Oreos? I finally spotted them at our little corner grocery store and HAD to try them. And then I HAD to make an absurdly delicious peanut butter Oreo cookie cake with the most addicting peanut butter Oreo frosting, because well, just because.
I actually made two 6″ cookie cakes in this case – one to bring to a picnic with a friend and one to leave behind to photograph and devour later by myself (and maybe share with Ryan). They came out so adorably and created the cutest little bite-sized slices. Plus each bite has an ideal frosting-to-cookie ratio this way. I may never make a regular-sized cookie cake again! I am not exaggerating at all when I tell you this cookie cake was absolutely, irresistibly delicious. The Reese’s Oreos themselves are not really as great as I hoped they’d be, but once they’re mixed in with the peanut butter cookie dough and topped with buttercream, something magical happens. Actually, it’s not magic. It’s just peanut butter combined with America’s favorite chocolate sandwich cookies and plenty of sugar and butter – how could that ever be bad??
My favorite part of this whole concoction was the peanut butter Oreo buttercream piped along the edges. I have a history of being addicted to cookies and cream frostings (just as with my epic Oreo Cheesecake Layer Cake), and this latest version is even better with some peanut butter mixed in. To say I licked the bowl clean is an understatement. Don’t skip it if you make this cookie cake!! And of course I had to trash things up even further with a drizzle of melted peanut butter chips and some quartered Oreos for decoration. It’s a messy but beautiful creation and I couldn’t have loved it any more :)
With no need to chill the cookie dough and no individual balls to roll for cookies, this cookie cake makes enjoying a homemade peanut butter Oreo cookie easier than you may think. The buttercream is option, but as I exclaimed before, I highly suggest you don’t leave it off. I’m just looking out for your own well-being here… And a plain cookie cake is just sad – the buttercream and extra drizzle really make it special. If you take this on your next picnic, don’t forget to invite me!
Peanut Butter Oreo Cookie Cake
Ingredients:
for the peanut butter oreo cookie cake:
3/4 cup unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
12 Reese's Oreos, roughly chopped
for the peanut butter oreo buttercream:
1/2 cup unsalted butter, at room temperature
1/4 cup creamy peanut butter
2-1/2 cups confectioner's sugar
2 tbsp milk
Pinch of salt
10 Reese's Oreos, finely chopped into crumbs
for decoration:
1/2 cup peanut butter chips, melted
6 Reese's Oreos, cut into quarters
Directions:
for the peanut butter oreo cookie cake:
Preheat oven to 350 degrees and spray two 6" cake pans or one 9" cake pan with non-stick baking spray.
In the bowl of an electric mixer, beat together the butter and peanut butter on medium-high speed for 2-3 minutes, until light and fluffy. Add the sugars and beat again for another 2 minutes. Add the egg and vanilla and continue to beat until well incorporated and smooth.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. With the mixer on low speed, slowly add the dry mixer to the wet, mixing until just incorporated. Fold in the Oreo pieces with a rubber spatula until just combined.
If you're doing two 6" pans, divide the dough in half and press evenly into the pans, and if you're doing one 9" pan, transfer it all and press down gently until evenly spread out. Bake for 16-18 minutes, or until edges just start to turn golden brown. Allow the cookie cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
for the peanut butter oreo buttercream:
In the bowl of an electric mixer beat together the butter and peanut butter on medium-high speed for 2-3 minutes, until light and creamy. Turn the speed down to low and slowly add the confectioners' sugar. Once all of the sugar is added, turn up the speed to medium and beat for a minute or so. Add the milk and salt and continue beating for another 2-3 minutes until smooth. Fold the crushed Oreos in with a rubber spatula and mix until well incorporated.
Transfer buttercream to a piping bag fit with a large round tip (or star if you want to be fancy) and pipe a border along the edge of your cooled cookie cake(s). Melt peanut butter chips and drizzle with a spoon or fork. Decorate with the quartered Oreos and store in the fridge until ready to serve.
