Homemade Oreos with Peanut Butter Beer Filling
Rich chocolate cookies sandwich a peanut butter cream filling made with Karl Strauss’s Peanut Butter Cup Porter. Top it off with bacon for the ultimate salty-sweet snack! Adapted from: Flour Bakery in Boston MA
Servings Prep Time
16-18sandwich cookies 20minutes
Cook Time Passive Time
16-18minutes 3hours
Servings Prep Time
16-18sandwich cookies 20minutes
Cook Time Passive Time
16-18minutes 3hours
Ingredients
Oreo Cookies
  • 1 cup (2 sticks) unsalted buttermelted and cooled slightly
  • 3/4cup (150 g) granulated sugar
  • 1teaspoon vanilla extract
  • 1cup (200 g) semisweet chocolate chipsmelted and cooled slightly
  • 1 egg
  • 1 1/2cups (210 g) unbleached all-purpose flour
  • 1teaspoon kosher salt
  • 1/2teaspoon baking soda
Peanut Butter Beer Cream Filling
  • 1/2cup Karl Strauss Peanut Butter Cup Porteror similar dark beer
  • 1/2cup (1/4 stick) unsalted buttersoftened, room temperature
  • 1 2/3 cup (230 g) confectioners’ sugar
  • 1/2cup smooth peanut butter
  • 1/2teaspoon vanilla extract
  • A pinch of kosher salt
Bacon topping
  • 4slices bacon
Instructions
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
To make the filling:
  1. 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.
  2. 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.)
Optional
  1. 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.