Oreos are one of those quintessential all-American treats, something most of us grew up with and had countless times in our lunch boxes or as after school snacks. There’s something about sandwiching two dark chocolate cookies around a creamy sweet interior that makes these so addictive! I once had the opportunity to try a homemade oreo, in my hometown of Boston, Massachussets at the famous Flour Bakery and my world was turned upside down. After learning the recipe, it’s difficult to go back to the packaged sort but they will still hold a soft gooey place in my heart.
One of our slightly more grown-up obsessions is Karl Strauss’ Peanut Butter Cup Porter. Made initially as a one-off release for San Diego Beer Week, this beer became so popular it has become one of their seasonal brews at Karl Strauss in San Diego and you can find it in 22oz bottles at most local grocery stores. Naturally, we decided to pair this amazing beer with some home baked Oreos and incorporate peanut butter into the filling. Peanut butter and Oreos is a THING, after all. Our team had so much fun playing with this recipe. Reducing the beer, we added tablespoon upon tablespoon until we were happy. To top it all off, we decided to throw in some crunchy bacon into the mix, to give it some saltiness to help cut through the sweet. These oreos are the real deal people, they even break apart like one and we promise you won’t miss the packaged ones for a second. Cheers to another successful baking with beer segment on San Diego CW6, our one year anniversary in fact!
PAIRING RECOMMENDATION | Check out Karl Strauss Wreck Alley Imperial Stout made with coffee from Bird Rock Roasters to pair with this delicious treat. The rich robust flavors of this beer definitely help elevate this already amazing dessert. Karl Strauss recently won Mid-Sized Brewery & Brewer of the Year at the Great American Beer Festival this year.
For more info on the beers and to watch the video of us making this on San Diego CW6 LIVE TV, click the link: http://www.cw6sandiego.com/hoplight-social-homemade-oreos/
Big Thank You to Baron’s Market for providing us with the quality ingredients to make these delicious treats. Definitely check them out to get the ingredients for this recipe and for all your craft beer needs, they have a great selection!
Happy #SDBW2016 all!
| Prep Time | 20 minutes |
| Cook Time | 16-18 minutes |
| Passive Time | 3 hours |
| Servings |
sandwich cookies
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- 1/2 cup Karl Strauss Peanut Butter Cup Porter or similar dark beer
- 1/2 cup (1/4 stick) unsalted butter softened, room temperature
- 1 2/3 cup (230 g) confectioners' sugar
- 1/2 cup smooth peanut butter
- 1/2 teaspoon vanilla extract
- A pinch of kosher salt
- 4 slices bacon
Ingredients
Peanut Butter Beer Cream Filling
Bacon topping
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- In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.
- In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon, store the flour mixture into the chocolate mixture. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.
- Transfer the dough to a 15-inch square sheet of parchment paper or waxed paper. Using your hands, shape the dough into a rough log, about 10 inches long and 2 1/2 inches wide. Place the log at the edge of the parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2 1/2 inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit the fridge, so re-roll it every 15 minutes or so to maintain a nice round log. (Note: After 2 hours the dough log can be wrapped in plastic and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw it overnight in the refrigerator before proceeding.)
- Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a baking sheet or line it with parchment paper.
- Bake for 16-20 minutes, or until the cookies are firm to the touch. Check them frequently after 16 minutes, poking them gently in the middle. As soon as they feel firm to the touch, remove them from the oven. You can't judge by the color because they start out black. Let cool on the baking sheet to warm or room temperature. They don't have to be completely cool before you fill them, but you can't fill them while they are hot.
- While the cookies are in the oven, set a small saucepan over a burner on medium-high heat. Add the beer and bring to a boil, lowering the temperature to medium once it starts to foam up. Stir occasionally for 15-20 minutes or until beer has reduced by about half. Pour into a glass container and let sit in the fridge to cool.
- While the cookies are cooling, using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners' sugar and vanilla and beat until the mixture is perfectly smooth. Add the peanut butter and salt and again beat until smooth. Add in about 4 tablespoons, beating after each additional until the desired consistency is reached. You want it to be creamy, not liquid-y or too dry. You can also mix this filling by hand. Make sure the butter is very soft, and use your hands to mix and knead the sugar into the butter. You should have about 1 cup. (Note: the filling can be stores in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)
- Cook the bacon until crispy but not burned. Allow to cool slightly and chop into small crumbles. Either roll the rim of a freshly made cookie into the bacon topping, or our preferred method is splitting the two cookie halves apart and sprinkling in the bacon! Whichever way you do it, the bacon topping is a must. It breaks through the sweetness, and c'mon who doesn't like bacon and peanut butter together? It's a breakfast for champions and a fun and indulgent, satisfy-that-craving sort of snack. Serve up alongside your favorite stout or porter for the ultimate beer pairing.
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