Whoa… Chocolate, hazelnut, peanut heaven. And all in one biscuit. Who can resist these Peanut Butter Oreo Biscuits
Makes: 24 biscuits
1 cup peanut butter
1/4 cup Nutella
1 large egg
3/4 cup sugar
1/4 cup brown sugar
1/4 cup cocoa powder
2 tablespoons brewed coffee/espresso (liquid)
1 teaspoon vanilla essence
1/2 teaspoon baking soda
12 Oreo cookies, lightly crushed (or any icing filled bikkies of your choice – Shrewsbury biscuits work well here too)
- Add peanut butter, Nutella, egg, and sugars to the workbowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes on medium-high speed to cream. Stop and scrape down the sides of the bowl if needed.
- Then add cocoa powder, coffee, vanilla, and baking soda and beat for 1-2 minutes on medium-high speed until the ingredients are well combined. Add the crushed Oreo pieces and stir to combine. Preheat oven to 180 degrees celcius. Cover and chill your mixture in the fridge for at least one hour.
- Using a tablespoon, drop balls of dough onto a baking paper lined baking tray, about 5cm apart. Flatten the dough slightly with a fork.
- Bake at 180 degrees for 8 minutes. They firm up more as they cool; don’t overbake which is easy to do with dark-colored cookies. Store in an airtight container at room temperature on in the fridge for up to one week. You an even freeze these biscuits for up to 3 months.