Parent Trap cookies

80 mins
Serves 7
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Directions

  1. 1To start, freeze individual portions of peanut butter.
  2. 2To start, freeze individual portions of peanut butter.
  3. 3To start, freeze individual portions of peanut butter.
  4. 4Then, whisk your dry ingredients and set them aside.
  5. 5Then, whisk your dry ingredients and set them aside.
  6. 6Then, whisk your dry ingredients and set them aside.
  7. 7Next, cream your extremely softened butter and cream cheese together.
  8. 8Next, cream your extremely softened butter and cream cheese together.
  9. 9Next, cream your extremely softened butter and cream cheese together.
  10. 10Then, add your egg and vanilla extract, both sugars, and whisk until smooth.
  11. 11Then, add your egg and vanilla extract, both sugars, and whisk until smooth.
  12. 12Then, add your egg and vanilla extract, both sugars, and whisk until smooth.
  13. 13I then folded in my dry ingredients and added a bunch of Peanut Butter Oreos.
  14. 14I then folded in my dry ingredients and added a bunch of Peanut Butter Oreos.
  15. 15I then folded in my dry ingredients and added a bunch of Peanut Butter Oreos.
  16. 16Make 4 and a half ounce dough balls, closing your frozen peanut butter inside of them.
  17. 17Make 4 and a half ounce dough balls, closing your frozen peanut butter inside of them.
  18. 18Make 4 and a half ounce dough balls, closing your frozen peanut butter inside of them.
  19. 19This recipe made seven large cookies, and actually froze these for 1 hour instead of chilling and then baked on 350 for 19 minutes.
  20. 20This recipe made seven large cookies, and actually froze these for 1 hour instead of chilling and then baked on 350 for 19 minutes.
  21. 21This recipe made seven large cookies, and actually froze these for 1 hour instead of chilling and then baked on 350 for 19 minutes.
  22. 22To finish them off, top with peanut butter and a whole Oreo.
  23. 23To finish them off, top with peanut butter and a whole Oreo.
  24. 24To finish them off, top with peanut butter and a whole Oreo.

Ingredients

  • 2.25 cups All Purpose Flour
  • 2.25 cups All Purpose Flour
  • 2.25 cups All Purpose Flour
  • 1.5 tsp cornstarch
  • 1.5 tsp cornstarch
  • 1.5 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 1 bunch Peanut Butter Oreos
  • 1 bunch Peanut Butter Oreos
  • 1 bunch Peanut Butter Oreos
  • Peanut Butter
  • Peanut Butter
  • Peanut Butter

Equipment

piping bagwhiskbowlspatulabaking sheet

Tips

  • If you want more of the Oreo flavor to come through, I recommend using classic Oreos.
  • Make sure your butter is extremely softened.
  • Freeze the dough balls for 1 hour instead of chilling for better results and shape retention during baking, ensuring perfectly baked cookies without spreading too much.