Stuffed
Chocolate Dipped Peanut Butter Cup Stuffed Oreos
Prep
10 minutes
Yield
12
OMG I may have hit the jackpot with this chocolate-dipped peanut butter cup stuffed Oreos recipe. With the combination of chocolate and peanut butter, combined with the delicious, nostalgic flavor of Oreo cookies, this recipe is perfect for your sweet tooth.
Why you’ll love these chocolate-dipped peanut butter cup stuffed Oreos:
- Sweet: These are super sweet but so good. Great if you have a sweet tooth
- Easy: Make these in only 10-minutes
- Delicious: The perfect combo of PB, chocolate, and Oreo cookies that put all the classic favs into one
Ingredient Notes:
Peanut Butter Cups: Reese’s Peanut Butter Cups are such a fan favorite. I love the peanut butter and chocolate combination in anything. Did you know that these famous Peanut Butter Cups date all the way back to 1928 and have been on the top of every list of top-selling candy brands for decades?
Oreo Cookies: Another classic snack that we’ve all grown up with is Oreo cookies. These cream-filled cookies were introduced in 1912 and are still the best-selling cookie brand around the world. Oreo cookies are so good to add to baking or eat on their own.
How to make chocolate-dipped peanut butter cup stuffed Oreos:
- Divide and separate one of the Oreo cookies.
- Place a Peanut Butter cup on one of the halves.
- Create a sandwich and place the other half on top. Set aside.
- Repeat these steps until all cookie sandwiches are made.
- Prepare one or two plates with parchment paper. Set aside.
- Melt the semi-sweet chocolate in a small bowl in the microwave or over a double boiler.
- Place one stacked sandwich into the melted chocolate, and use a small spoon to completely cover the top.
- Using a fork, scoop out the stacked sandwich out and allow some of the melted chocolate to drip back into the bowl.
- Place the stacked sandwich onto one of the plates with parchment paper.
- Sprinkle chopped peanuts on top.
- Repeat these steps until you complete all of the stacked sandwiches.
- Place the two plates into the freezer for 15 – 20 minutes, until set.
- Remove from the parchment and arrange on a small platter.
- Serve + Enjoy!
Chocolate: Replace the semi-sweet chocolate with whatever chocolate you desire!
Can I use a different cookie? Swap the original Oreos for any flavor of your choosing OR use your favorite gluten-free sandwich cookie.
Get Creative: HAVE FUN with these stacks by adding more to them like sliced bananas, mini marshmallows, etc.! Instead of chopped peanuts, you can drizzle the tops with melted white chocolate or make it festive with colorful sprinkles!
Storage: Store in an airtight container in the fridge for 10 – 14 days or in the freezer for up to 1 month.
Other sweet recipes you’ll love:
- Chocolate Brownie Whoopie Pie
- Brown Butter & White Chocolate Snickerdoodles
- Ferrero Rocher Cookies
- Red Velvet Cookies
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Chocolate Dipped Peanut Butter Cup Stuffed Oreos
Ingredients1x2x3x
- 12 Oreos OR chocolate sandwich cookies
- 12 Reese’s PB Cups
- 12 oz semi-sweet chocolate melted
- ¼ cup peanuts chopped
Instructions
- Divide and separate one of the Oreo cookies.
- Place a Peanut Butter cup on one of the halves.
- Create a sandwich and place the other half on top. Set aside.
- Repeat these steps until all cookie sandwiches are made.
- Prepare one or two plates with parchment paper. Set aside.
- Melt the semi-sweet chocolate in a small bowl in the microwave or over a double boiler.
- Place one stacked sandwich into the melted chocolate, and use a small spoon to completely cover the top.
- Using a fork, scoop out the stacked sandwich out and allow some of the melted chocolate to drip back into the bowl.
- Place the stacked sandwich onto one of the plates with parchment paper.
- Sprinkle chopped peanuts on top.
- Repeat these steps until you complete all of the stacked sandwiches.
- Place the two plates into the freezer for 15 – 20 minutes, until set.
- Remove from the parchment and arrange on a small platter.
- Serve + Enjoy!!
Notes
Nutrition
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Holidays
Gluten-Free Ferrero Rocher Thumbprint Cookies
Prep
20 minutes
Cook
20 minutes
Yield
12 -14
‘Tis the season! One of the best parts about the holiday season is baking up a storm in your kitchen of sweet, tasty treats to gift, share with family and friends, or gobble up on your own. I love holiday baking and this thumbprint cookie recipe with Ferrero Rocher’s might just be your new favorite cookie this year.
Why you’ll love this thumbprint cookie recipe:
- Gluten-Free: I made this recipe with Bob Red Mill’s 1:1 Gluten-Free flour meaning that this recipe will even satisfy those with gluten allergies
- Delicious: Ferrero Rocher’s have to be one of the best chocolate treats at the holiday season so incorporating them into a Christmas cookie is a no-brainer
- Crowd Pleaser: These make for an excellent homemade gift to gift to teachers, secretaries, colleagues, family, and friends
Ingredient Notes:
Ferrero Rocher: These magical chocolate, hazelnut balls are produced by an Italian company, Ferrero. It’s been around since 1979 and has become a holiday staple for it’s beautiful combination of chocolate, hazelnut, and that delicious, airy crunch it has when you bite into it.
Hazelnut Butter: Hazelnuts are high in omega-6 and omega-9 fatty acids so hazelnut butter is so good for you! Since Ferrero Rocher’s have hazelnuts in them, I love to use hazelnut butter specifically in this thumbprint cookie recipe. However, if you can’t find it, you can always use peanut butter.
How to make this thumbprint cookie recipe:
- Preheat the oven to 355F, and line 2 baking trays with parchment paper.
- In a medium-sized bowl, combine flour and salt. Set aside.
- In a large bowl, combine peanut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
- One at a time, slowly mixes in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later.
- Add the flour mixture and mix until well combined. Do not overmix.
- Chop the hazelnuts into small pieces and place them into a small bowl.
- Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
- Roll the cookie dough balls out with your hand, until smooth.
- Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts.
- Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.
- Shape the sides of the cookie if you need to create the perfect shape.
- Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.
- Evenly space the cookie dough 2-3 inches apart onto the baking trays.
- Bake for 18 – 20 minutes, until golden on the bottom and edges.
- Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
- Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.
- Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies.
- Enjoy this deliciousness!
How do I make this cookie chewy? These cookies will melt in your mouth like shortbread, bake for less time to make a chewier cookie!
Can I make this thumbprint cookie recipe dairy-free too? To make dairy-free, swap butter with earth balance, use plant-based milk, AND replace Ferrero Roche with your favorite dairy-free chocolate truffles!
I can’t find hazelnut butter: Replace hazelnut butter with peanut butter if you prefer!
Storage: Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Other sweet recipes you’ll love:
- Homemade Peanut Butter Cups Vegan Cinnamon Bun Bread Vegan Cashew Chocolate Mousse Cake
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Gluten-Free Ferrero Rocher Thumbprint Cookie Recipe
Ingredients1x2x3x
- ½ cup hazelnut butter
- ½ cup butter softened
- ½ cup + 2 tbsp brown sugar
- 2 eggs room temperature + separated
- 2 tbsp milk or plant-based milk
- 1 tbsp vanilla
- 1 ¼ cup Bob’s Red Mill 1:1 GF Flour Blend
- ½ tsp salt
- 12 – 14 Ferraro Roche chocolates
- ½ cup milk or dark chocolate melted
Instructions
- Preheat the oven to 355F, and line 2 baking trays with parchment paper.
- In a medium-sized bowl, combine flour and salt. Set aside.
- In a large bowl, combine hazelnut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
- One at a time, slowly mixes in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later.
- Add the flour mixture and mix until well combined. Do not overmix.
- Chop the hazelnuts into small pieces and place them into a small bowl.
- Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
- Roll the cookie dough balls out with your hand, until smooth.
- Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts.
- Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.
- Shape the sides of the cookie if you need to create the perfect shape.
- Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.
- Evenly space the cookie dough 2-3 inches apart onto the baking trays.
- Bake for 18 - 20 minutes, until golden on the bottom and edges.
- Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
- Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.
- Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies.
- Enjoy this deliciousness!!
Notes
Nutrition
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Honey Cake
Cookie Dough Recipe (Small-Batch or Edible Option)
Vegan Chocolate Cake
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Chocolate Dipped Peanut Butter Cup Stuffed Oreos
Ingredients
- 12 Oreos OR chocolate sandwich cookies
- 12 Reese’s PB Cups
- 12 oz semi-sweet chocolate melted
- ¼ cup peanuts chopped
Instructions
- Divide and separate one of the Oreo cookies.
- Place a Peanut Butter cup on one of the halves.
- Create a sandwich and place the other half on top. Set aside.
- Repeat these steps until all cookie sandwiches are made.
- Prepare one or two plates with parchment paper. Set aside.
- Melt the semi-sweet chocolate in a small bowl in the microwave or over a double boiler.
- Place one stacked sandwich into the melted chocolate, and use a small spoon to completely cover the top.
- Using a fork, scoop out the stacked sandwich out and allow some of the melted chocolate to drip back into the bowl.
- Place the stacked sandwich onto one of the plates with parchment paper.
- Sprinkle chopped peanuts on top.
- Repeat these steps until you complete all of the stacked sandwiches.
- Place the two plates into the freezer for 15 – 20 minutes, until set.
- Remove from the parchment and arrange on a small platter.
- Serve + Enjoy!!
Notes
Nutrition
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