‘Bout time for another Oreo recipe, don’t cha’ think?
Also, I just want to point out that only one of the now four recipes does not include peanut butter. To me, peanut butter and Oreo’s are like fries and ketchup or bread and butter, they just go together. You can blame this little peanut butter/Oreo thing completely on The Parent Trap. Ever since I saw cute little Lindsay Lohan dipping her Oreo’s into her peanut butter, I have had to do the same. Actually, to be honest, I really haven’t had a REAL Oreo since like 4th Grade. These days I eat homemade Oreo’s… made with peanut butter… and add things like coconut caramel. So much better!
Ok, so now that st. Patrick’s Day is over I have moved on to Easter. It’s actually not that far away. As a kid my mom and grandma would put together the best Easter baskets and my mom would stay up till all hours of the night just trying to fill them all. My family would usually be on vacation in Florida over Easter, so my mom would bring along a few Malley’s chocolate bunnies for each basket but she was NEVER truly prepared. I remember one Easter, she and I where driving around close to midnight looking for stores that were still open that sold candy. I think we ended up stopping at a 24-hour Walgreen’s, but hey, she got it done. Just like she always does.
Our baskets were really just mostly candy from Malley’s along with loads of Reese’s, but being kids we clearly loved that! I am not really sure what other families do for their Easter baskets (if you celebrate), but no matter what you do, I’m declaring that you need to include these Oreo’s. Just be sure not to hide the baskets outside in the Florida sunshine cause ah, they’re gonna melt for sure.
Really though, I know they are a little untraditional for Easter baskets, but wouldn’t these be the best treats to open up? If you pack them carefully they could really work out great!!
If you’re not into the whole Easter basket idea, eating one and then another and maybe even another works pretty fricking awesome too. I just wouldn’t head out in a bikini soon after. Sadly the two are probably not best friends, but then again is a bikini really anyone’s best friend?
Didn’t think so. Stick with these Oreo’s, nothin’ wrong with a little indulgence here and there, especially on a holiday!
Ok, but in all seriousness now, these are one of my favorite Oreos. I mean, the mocha ice cream Oreo is obviously up there and a definite rival to this Oreo, but I REALLY love this coconut version. It’s just like those Samoa Girl Scout cookies. Think Oreo, stuffed with Samoa, but made way better, AND with the awesome addition of peanut butter.
FYI, peanut butter, chocolate and coconut just make my world go round! Life would not be the same without them. <–Truth.
If you are looking at this Homemade Peanut Butter Samoa Oreo Cookies recipe and thinking there are way too many steps, think again. I mean, yes, there are a number of steps, but they are all simple and easy. I will admit that the chilling time for the cookie dough is a little annoying, but just plan a little ahead (like make the dough the night before and the rest will be so much easier). Then you’ll be good to go.
Finally, happy first day of SPRING!! Let’s celebrate with tropical-ish coconut Oreo’s!
Chocolate Dipped Homemade Peanut Butter Samoa Cookie Oreos.
Servings: 18 Oreos
Calories Per Serving: 520 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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. Then whisk in the vanilla. Lastly, 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 the wax paper and roll. Shape as you roll to obtain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or until firm. If the log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
- While the dough chills make the cream filling. In a mixer, beat the butter until smooth and creamy. Add sugar, vanilla and salt, beat until smooth. Cover and set aside until ready to assemble the cookies.
- Heat oven to 325 degrees and line baking sheet with parchment paper.
- Remove the dough from the fridge and cut dough into quarter inch thick slices and place on prepared baking sheet (I recommend slicing these cookies on the thinner side to avoid GIANT Oreo Sandwiches). 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 especially since they are so dark to begin with. If your cookies are thin circles, they will only need 12-15 minutes and if they are thicker circles they will need closer to 18-20 minutes.
- While the cookies are cooling, make the coconut caramel. Mix all ingredients except the toasted coconut in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat and stir in the toasted coconut.
- To assemble the cookies, spread a little of the coconut caramel on half of the cookies. Now spread the cream filling on the remaining cookies. Now take the peanut butter and spread it over top of the coconut caramel. Sandwich the coconut/peanut butter cookies with the cream cookies. If desired, you can now dip the cookies into melted chocolate, place on a waxed paper lined baking sheet and then place in the fridge to harden. Store the cookies in an airtight container in a dry, cool place.
And spoons of peanut butter and chocolate for dipping…of course…it’s Friday!