Double cookie peanut butter biscuits are impossible to resist. Why are these moreish nibbles called double cookies? We took one batch of our basic cookie dough and crumbled in a stack of chocolate Oreo cookies. We then added crunchy peanut butter for even more indulgence – a triple batch might be a good idea.
If you’d like to use an especially delicious vanilla dough, click here.
Double cookie peanut butter biscuits
Ingredients
- 1 quantity vanilla cookie dough
- 250ml (1 cup) crunchy peanut butter
- 8 Oreo cookies, crushed into chunks
Instructions
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Place the cookie dough in a large bowl and add the peanut butter and crushed Oreo cookies.
Knead until the flavours are combined with the dough.
Divide the dough in two and roll between two sheets of baking paper to a 5mm thickness per batch.
Cut out biscuits using a floured, fluted cookie cutter. Place the cookies on baking trays and bake in the preheated oven, 15 – 20 minutes.
Allow to cool before serving with vanilla and honey-flavoured milk.
Notes
Cook's tip: These cookies keep well for up to 2 weeks in a sealed cookie jar.
ALSO SEE: Choc-chip cookie dough pie
