These peanut butter oreo cookies on the half shell have a huge dollop of pb oreo filling and no second cookie to get in your way. These are gluten free and vegan, but you can certainly take a shortcut by buying chocolate wafers if you prefer.
A few weeks ago, oreo cookies were on sale at the Kroger. Since I love to feed my man, I thew a couple packages into the cart, a desicion I regretted later. He ate the oreos with gusto, while I watched sadly from the corner of the couch, wishing I didn’t have this dumb wheat allergy.
Luckily, Natalie from Feasting on Fruit came to my rescue. She has the most awesome gluten free oreo cookie recipe, and it required minimal ingredients. I immediately set about making a batch…and then another batch…and then just one more…
Though Natalie suggest stuffing the cookies with a mix of coconut milkfat and maple syrup, I went a more traditional route and made the classic vegetable shorting and powdered sugar filling. It was incredibly addicting and good, but I wanted more. So I turned it into some lush peanut butter filling, piled high on the cookie and drizzled with a generous pour of chocolate. Because everyone knows that the filling is the best part*
*ahem….shameful secret….when I was a kid, I thought the cookie part was the best. I know. I know. Don’t judge me too harshly
When you make these, you need to have some sort of plan in mind. Like that you’re going to bring them to a friend’s house, or a party or family gathering or something. Because they are super dangerous if it’s just you and the cookies in the house.
Not that I would know anything about that. 😇
Oreo Cookies on the Half-Shell
- 2/3 cup creamy peanut butter
- 3 tbsp vegetable shortening
- 1 1/2 cups of powdered sugar
Cream together the peanut butter and the shortening till smooth and fluffy. Add the powdered sugar in a little at a time, so as to not get powdered sugar everywhere. Cover with plastic wrap and move to fridge to chill
- 1 cup cocoa powder
- 3/4 cup brown rice flour
- 3/4 cup brown rice syrup
- 1 tsp salt
Sift the cocoa powder, the brown rice flour, and the salt together. Stir in the brown rice syrup. Towards the end of stirring, you may have to knead with your hands instead. Cover with plastic wrap and move to fridge to chill at least 2 hours. Adapted from Feasting on Fruit
baking and assembly
- 3/4 cup mini chocolate chips
- nonpareils or sprinkles
Divide the dough up into tablespoon-sized balls. You should end up with 28-30. Place on tray as you go. Using a piece of parchment paper and a cup, flatten the balls into disks. Preheat oven to 350 and bake for 7-8 minutes. Cookies may still appear slightly underbaked when done — this is a good sign. Do not attempt to remove them from the baking sheet until cooled, or else they might break 🙁 You can always put the tray in the fridge or freezer to cool faster.
Once cooled, spread each cookie generously with a mound of peanut butter filling. Use a butter knife and keep a cup of hot water nearby to dip the knife in occasionally. This will prevent the knife from getting too sticky.
Fill a zip bag with the chocolate chips. Immerse the bag in a bowl of very hot water until the chocolate is melted. Cut a small tip off the end of the bag and drizzle over the filling. Tap each cookie against the tray to allow the filling to spread. Immediately sprinkle with the nonpareils.
Makes 28-30, store in airtight container in fridge for up to 10 days. Freezes well.