Lets take a trip down memory lane.
So you guys know the movie The Parent Trap, right? The 1998 one with cute little Lindsey Lohan. You know when she was still cute and innocent, before Hollywood reeled her in.
Well for some reason when I was hiking on Sunday morning I thought of this movie. Honestly, I have no idea why this movie popped into my thoughts, but it did. Maybe it was the seriously frigid temps we have been experiencing in the early mornings (hello -18, you kind of stink!) or my sleep deprivation kicking in, or maybe a combination of the two. Who knows!
What ever the reason I’m sure glad it did.
My whole hike I had been racking my brain, trying to come up with different recipes to share with you guys. See, sometimes I have a whole list of things that I want to make for the blog and I am set for weeks. Other times I just don’t have a clue! Like my brain just kind of fizzles out.
It can be rather frustrating!
This is when The Parent Trap popped into me head and the light bulb went off!
Remember the scene when the girls (Hallie and Annie) are sitting in their cabin and break out the Oreos…….. and then break out the peanut butter……and then proceed to dip the Oreos in the peanut butter? Genius? Absolutely!
Come one admit it, you totally did this when you were younger (lets not lie, you still do).
So, first you whip up some homemade Oreos, which alone are just pretty amazing. Then comes the peanut butter. Now technically these are not dipped in peanut butter they are sandwiched with peanut butter, but I just like “dipped” in the name. It was my original idea, but sandwiching was just more practical.
Once Asher got her hands on one I asked her if they tasted like Oreos. Her answer, “They’re better than Oreos.”
- 1 cup unsalted butter, melted and slightly cooled
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 egg
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 2/3 confectioners’ sugar
- 1 tsp vanilla extract
- 1 tablespoon milk
- Pinch of kosher salt
- 3/4 cup creamy peanut butter
In a medium microwave safe bowl, place the butter and chocolate chips in microwave, stirring every 30 seconds until melted. Whisk in the sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together as a solid.
Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
Heat oven to 325 degrees and line baking sheet with parchment paper.
Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by looks if they are done since they are so dark to begin with. These baked in batches well, so bake a few to test if you have time. And if your cookies are smaller, adjust the baking time.
Cool and prepare the filling. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about tablespoon of filling on the bottom of one cookie and about a tablespoon of peanut butter on another cookie. Sandwich the cookies together. Repeat with remaining cookies.
Adapted from Bakerella.
And kids will always tell you the truth (whether you want to hear it or not).
If you make this recipe, be sure to tag your photo #halfbakedharvest.