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Lindsay Lohan Oreos

Molly Yeh

Homemade Oreos with peanut buttercream are a throwback to a certain '90s kid classic.

Recipe

Ingredients

  • Cookies:
  • 2 cups flour
  • 1 cup unsweetened cocoa powder, plus more for dusting
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • Filling:
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup unsweetened smooth peanut butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of kosher salt (omit if peanut butter is salted)

Let's get Cooking...

  1. To make the cookies: Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, cocoa powder and salt.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined. It will still be a bit crumbly.
  4. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Wrap half of it in plastic wrap and place it in the refrigerator.
  5. Lightly dust your surface and the top of the dough with a 1:1 mixture of cocoa powder and powdered sugar. Working swiftly and carefully, roll out the dough to a 1/4- to 1/2-inch thickness and cut out 2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds. Repeat with the remaining half of the dough.
  6. Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
  7. To make the filling: With a stand mixer fitted with a paddle attachment, beat the butter and peanut butter until creamy. Gradually add the powdered sugar and beat to combine. Beat in the vanilla and salt.
  8. To assemble, place half of the cookies on a plate or work surface. Pipe a blob of filling (about 2 teaspoons) onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator.