Parent Trap cookies
Malty oreo peanut butter cookies
I created this recipe for my son, who’s a big peanut-butter-on-Oreos fan. Watching his expression when I handed him the first test batch was one of the cutest things I’ve ever seen. It feels good, being made something.
I always find it odd when people tell me they’ve never had the combination, made famous by the 1998 film The Parent Trap. It’s Americana at its finest. In this all-in-one version, the peanut butter, Oreos, and malt powder are like a milky peanut butter Oreo in a less messy package.
Parent Trap Cookies
Makes 20-22 cookies
1/2 cup unsalted butter, softened (113 grams)
Heaping 1/2 cup creamy peanut butter (150 grams)
3/4 cup light brown sugar, packed (175 grams)
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2 tablespoons whole milk
Heaping 1 cup bread flour (155 grams)
4 tablespoons packed malted milk powder (~45 grams)
1 teaspoon kosher salt
3/4 teaspoon baking soda
6 classic Oreos (70 grams)
150 grams semi-sweet chocolate chips or chocolate bar
Combine butter, peanut butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, stopping mid-way to scrape down the sides, about 2 minutes.
Stop the mixer and add the vanilla extract, egg, egg yolk, and milk. Mix for 15-20 seconds on medium speed until just combined.
In a separate bowl, whisk together bread flour, malted milk powder, salt, and baking soda.
Add dry ingredients to bowl of stand mixer and mix on low until just combined, no more than 10 seconds. It’s okay if there are still spots of dry flour.
Blend Oreos and chocolate chips in a blender for a few pulses until you have a soil-like texture.
Mix Oreo chocolate mixture into the dough, just a few seconds on low with the stand mixer. Avoid over-mixing.
Cover and refrigerate for at least 1 hour to chill the dough.
When the dough is done chilling, preheat your oven to 350°F. Line baking sheets with parchment paper.
Scoop the dough into 1.5 tablespoon balls onto parchment paper, keeping space between the dough for it to spread while baking.
Bake for 10 minutes, until puffy. Allow to cool on baking sheet for a few minutes before transferring to a wire rack to completely cool.
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ooooo yummmmmm saving this for my cookie makingg:>
Yum! Sounds delicious! I will try them. 😘