Oreo Stuffed Peanut Butter Cookies

Yes, it's another Oreo recipe. You'd think I live and breathe Oreos in this home, but this one wasn't my fault. You see, it all started when my husband walked in the door with a grocery bag full of Peanut Butter Oreos, and Lemon cookies. Two packaged cookies. What am I, the joyful baker, supposed to think?

Well, what I thought was that I could turn those Oreos into something really good. And I thought I was a genius for tweaking Picky Palate's Oreo Stuffed Chocolate Chip cookies and making them peanut butter. But then I decided to google it and found that I wasn't as much of a genius as I originally thought. Runs With Spatulas had already made these. Been there, done that. And she even had the most awesome slideshow of a cookie eating an oreo I've ever seen. OK, it might be the only slideshow I've ever seen of a cookie eating an oreo, but still. It was awesome.


Knowing I wasn't a genius didn't stop me from making these cookies. And enjoying them. A lot.


Oreo Stuffed Peanut Butter Cookies
Adapted from Picky Palate, Runs With Spatulas, and All Recipes
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1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 package Peanut Butter Oreo cookies

Preheat the oven to 375° F. In a large mixing bowl, cream together the butter, peanut butter and sugars until smooth. Add the eggs, one at a time until combined.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Mix into the wet ingredients slowly until just combined. Put batter in the refrigerator for 1 hour.

To assemble the cookies, take one tablespoon of cookie dough and place on the top of an Oreo cookie. Take another tablespoon of dough and place on the bottom of the Oreo cookie. Form the dough around the Oreo and seal the edges together. Flatten each ball with a fork, making a criss-cross pattern.

Bake the cookies for 10-12 minutes or until the cookies begin to brown around the edges. Do not over-bake.

Strawberry Cream Puff Cake

Strawberries and cream puffs? Um, yes! I really enjoyed making this cake I found over at Mel's Kitchen Cafe. Maybe because it was something I had never made before, or because I knew both my husband and I would love it, or because it just sounded so fresh and light and summery. And it was, all of the above.


I love how the baked shell puffs out and has so much texture. And the cream cheese filling is so light and creamy. Top it with strawberries and you are sure to impress anyone! It's a beautiful cake, and really pretty easy to make. Next time I make it, I may have to try a combination of different berries. Yum!


Strawberry Cream Puff Cake
from Mel's Kitchen Cafe
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Cream Puff Base
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

2 cups strawberries
1 tsp sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat.

Lightly grease the bottom and sides of a 9-inch springform pan (or a 9-inch circle cake pan if you don't have a springform). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Mix sliced strawberries with sugar, and place on top of the cake.

Oreo Cookies and Cream Cheesecakes

My favorite dessert is cheesecake. Hands down. I always have 4 bars of cream cheese in my fridge, just waiting to be made into something delicious. And when we have girls' nights at the Cheesecake Factory because it's the only place nearby that stays open past 11, it never even crosses my mind to NOT order a piece.

When I came across this recipe at La Mia Vita Dolce (her pictures are amazing), I knew I had to make it. The crust is absolutely genius - you use a whole Oreo and plop it down into the cupcake liner. How easy is that?!


I made these to serve at a baby shower, and everyone loved them. Mind you, they looked much prettier at the shower. I took these pictures before I left, but dressed them up with whipped cream and a quarter of an oreo once I got to the shower. So just imagine them prettier, for me.


Oreo Cookies and Cream Cheesecakes
from Martha Stewart's Cupcakes via La Mia Vita Dolce
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Makes 30

42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.

In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.

Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.

Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.

Chocolate-Coconut Bars

It's been awhile since I made a recipe from Martha. Do you all refer to her as Martha? I mean, we are BFF's (I've been to her show twice and she waved at me), but I'm guessing that others do it as well.

I pinned this recipe a couple of weeks ago, and I've been craving it ever since. I never had all of the ingredients on hand to make it, though. So a few nights ago when my husband called on his way home from a church activity and asked if I needed anything, I said, "yes! pecans!" And so the next morning my daughter and I got to work.

This is the perfect dessert to make with your kids! We crushed some graham crackers (well, I crushed, she ate). We sprinkled chocolate chips and pecans (and she ate). We poured sweetened condensed milk and sprinkled some coconut. And in no time at all we had a delicious, rich, easy treat!

Chocolate-Coconut Bars
from Martha Stewart
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3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Happy 4th of July!

American Flag Rice Krispie Treats

idea courtesy of Random Thoughts of a Supermom