Chocolate Oreo Cookies with Peanut Butter Ganache
You know the scene in The Parent Trap (with Lindsay Lohan, obviously) where Annie and Hallie realize they’re twins and both have a love for Oreos dipped in peanut butter? Heartwarming and the inspiration for these chocolate Oreo cookies.
Which is why, in my head at least, I’m affectionately dubbing these “parent trap cookies.”
I’ve always loved that movie, though only in the past few years have I gotten into an annual watch rhythm (a shame for my previous year self, I know). It’s just a delight of a movie that satisfies both my deep desire to live in London, while simultaneously owning a house on acres of property.
To be honest, this is my first time having the Oreo + peanut butter combo, and I don’t know why I haven’t devoured it sooner. These cookies take Oreo, chocolate, and peanut butter lovers and combine those flavors into one, absolutely delicious bite.
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CHOCOLATE OREO COOKIES with PEANUT BUTTER GANACHE
These chocolate Oreo cookies come together quickly and easily, with two key ingredients: Oreos, crushed but chunky, and Dutch-processed cocoa powder. This packs that chocolatey-Oreo punch for the base flavor of these cookies.
On top, we’re spooning over an easy peanut butter ganache made with white chocolate, cream, and peanut butter. You do need to let the ganache set for about an hour, so you get a nice fudgy top (instead of having it all run off the cookie). See notes below on the type of white chocolate to buy, and any troubleshooting if it’s not melting perfectly!
Does it matter what white chocolate I use for the ganache? Yes! All chocolate, sadly, is not created equal. You want to grab a higher quality chocolate, at minimum Ghirardelli, for your ganache, so it melts evenly.
INGREDIENTS
- Unsalted butter: Provides richness, moisture, and tenderness to the cookie
- Brown sugar: Adds sweetness and moisture, creating a chewy texture and deeper flavor
- Granulated sugar: Sweetens and helps create a slight crispness in the cookie
- Egg: Binds ingredients together and adds structure
- Vanilla extract: Enhances overall flavor and adds warmth
- Dutch-process cocoa powder: Gives a deep chocolate flavor and dark color
- All-purpose flour: Provides structure and body to the cookie dough
- Baking soda: Leavens the dough, helping it rise and spread properly
- Salt: Balances sweetness and enhances other flavors
- Oreo cookies: Adds texture, flavor, and Oreo crunch throughout the cookie
- White chocolate: Sweetens and adds creamy richness to the ganache
- Creamy peanut butter: Brings nutty flavor and creaminess to the ganache
- Heavy cream: Creates a smooth, rich texture in the ganache
What is dutch-processed cocoa powder? Dutch-processed cocoa powder is cocoa that’s been treated with an alkaline solution to neutralize its acidity. This gives it a smoother, darker, and richer flavor. Resulting in a less bitter, more chocolatey cocoa powder, and ideal for recipes that call for baking powder.
HOW TO MAKE CHOCOLATE OREO COOKIES WITH PEANUT BUTTER GANACHE
Preheat your oven to 350°F and line a baking sheet with parchment paper.
To make the cookies, start by creaming together the butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until smooth. Next, stir in the cocoa powder, followed by the flour, baking soda, and salt, mixing just until combined. Fold in the crushed Oreos, leaving some chunks for texture.
Scoop the dough into 2-tablespoon balls and place them on the baking sheet, spacing them about 2 inches apart. Bake for 9 to 11 minutes; the centers should look slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the peanut butter ganache, heat the heavy cream in a small pot until steaming but not boiling. Pour the hot cream over the white chocolate chips and peanut butter, letting it sit for five minutes before stirring until smooth. Stir in a pinch of salt, then let the ganache cool for about an hour to thicken. Once the cookies are completely cooled, spoon roughly 2 teaspoons of ganache over the center of each cookie and let them set for 30 minutes before enjoying.
3 reasons you’ll love these Oreo cookies
TIPS & VARIATIONS
- To crush your Oreos, simply place them in a zip-seal bag and give them a few smooshes with the bottom of a glass or rolling pin. You don’t want them completely powdery, but a bit of chunkiness to them.
- For the peanut butter ganache, use good white chocolate to get it to melt properly. For most people, I’d use Ghirardelli for something you can easily find in the store. If it’s not melting completely smooth, pop it in the microwave for 10 seconds, stir, and repeat, until you have a smooth consistency.
- It’s important that you allow your ganache to cool for at least an hour at room temperature, so that it thickens. If you spoon it on hot over your cookies, it will run right off of them.
MAKING AHEAD & STORING
The peanut butter ganache can be made in advance and stored in the fridge for up to a week or frozen for up to two months. Keep in mind that however long you keep your ganache in the fridge before assembling your cookies, the less time your cookies will last in the fridge.
The chocolate Oreo cookie dough can be made in advance as well. I would recommend rolling into balls first, for ease of shaping, before storing in an airtight container in the fridge for up to 4 days or in the freezer for 6 months.
These cookies are best eaten at room temperature, but due to the cream in the peanut butter ganache, they should be stored in the fridge. They will keep in the fridge for 5 days or in the freezer for up to two months. If removing from the freezer, pop in the microwave for 10-12 seconds to thaw before eating.
MORE OREO RECIPES
For an easy dip that brings in all those nostalgic flavors, make this Oreo Dirt Dip for your next party. If you want to treat yourself (and someone else if you can spare pie) to a little chocolatey treat, try these Individual Triple Chocolate Brownie Pies. Made with an Oreo crust, brownie filling, and topped with whipped chocolate ganache! For the ultimate pie lovers who want a no-bake situation that will please a crowd, you have to make my Ultimate No-Bake Oreo Crust Pie. It’s one pie with four flavors: peanut butter, French silk, mint chocolate chip, and, of course, Oreo.
EQUIPMENT YOU’LL NEED
- Baking Sheet
- Parchment Paper
- Mixer (Hand or Standing)
- Mixing Bowls
- Spatula
- Measuring Cups
- Measuring Spoons
- Cookie Scoop, 2 tablespoons
Equipment
- Baking Sheet
- Parchment Paper
- Mixer (hand or standing)
- Mixing Bowls
- Spatula
- Measuring Cups
- Measuring Spoons
- Cookie Scoop 2 tablespoons
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup Dutch-process cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 Oreo cookies crushed (not too fine)
- 6 tbsp white chocolate chips or chopped
- 2 ½ tbsp creamy peanut butter
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment
- Start by making your cookies. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy
- Add egg and vanilla; mix until smooth
- Stir in cocoa powder, then add flour, baking soda, and salt. Mix until combined.
- Fold in crushed Oreos (leave some texture — not powder)
- Scoop dough into 2-tablespoon balls and place on your baking sheet, leaving 2 inches between. You will need to bake these in batches
- Bake for 9–11 minutes — edges will be set and centers should look slightly underdone. Let cool on the sheet for 5 min, then transfer to a wire rack
- For the peanut butter ganache: In a small pot, heat cream until steaming (not boiling)
- Place white chocolate and peanut butter in a heat-proof bowl and pour steaming cream over it. Let sit 5 minutes, making sure the chocolate is covered. Stir until smooth.
- Add a pinch of salt and stir. Let ganache cool for an hour, to thicken
- Place a piece of parchment paper under your cookies, then spoon roughly 2 teaspoons of ganache over the center of each. Leave to set for 30 minutes. Enjoy!
