Reese's Peanut Butter Oreos

Close-up of a stack of Reese's Stuffed Oreos, with the top one bitten to reveal layers of chocolate, peanut butter, and a white filling.

Reese's Peanut Butter Oreos

These Reese’s Oreos are a peanut butter lover’s perfect match. The Oreos are filled with creamy peanut butter cups and then dipped in rich chocolate. So good!

Prep Time20

Total Time20

Servings:

Calories: 398kcal

Author: Karin and Ken

Ingredients

6 Oreo cookies original or double stuffed
6 Reese’s Peanut Butter Cups
1 ¼ cup semi-sweet mini chocolate chip cookies
1 ¼ teaspoons coconut oil
¼ cup peanut butter chips

Instructions

Prepare a small cookie sheet by lining with parchment paper.
Gently twist 6 of the Oreos apart.
Sandwich one peanut butter cup in between the two halves of each Oreo.
In a microwave safe dish, melt together 1 cup of semisweet chocolate chips and 1 teaspoon of the coconut oil.
Once melted and smooth, use a fork to carefully dunk each of the Oreo Reese's sandwiches into the chocolate. Gently tap the bottom of the fork holding the dipped cookie against the edge of the bowl to help the excess chocolate drip off, then place the cookie onto the prepared parchment lined cookie sheet.
When all of the cookies have been dunked, let the cookies cool completely until hardened, either on the counter or in the fridge.
Melt ¼ cup of the semi-sweet chocolate chips with ¼ teaspoon of coconut oil in the microwave then spoon into a second piping bag fitted with a small open tip, or without a tip and just snip the end off. Pipe a zig-zag style drizzle of the melted chocolate onto the top of each cookie, let harden a bit.
Melt the peanut butter chips in the microwave then spoon into a piping bag fitted with a small open tip, or without a tip and just snip the end off. Pipe a zig-zag style going the opposite direction with the melted peanut butter chips. Let harden before serving.
Let harden before serving.

Notes

Don’t let the Reese’s get too warm: Reese’s cups melt easily so avoid handling them too long so they don’t become warm.

Let excess chocolate drip: Try to let as much excess chocolate drip off after dipping the cookies as possible for the best result. Too much chocolate may make it difficult to set.

Set them in the fridge: If you want them to set extra fast, place them in the refrigerator for a couple of minutes after you make them.

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