Good news Oreo lovers – the UK is finally getting not one, but TWO new Oreo flavours.
Admittedly, I always get a bit jealous of Americans when I see all of the yummy Oreo flavours posted on Instagram. With no less than 15 different flavours to choose from including Cookie Dough, Lemon Creme, Pumpkin Spice, Mint, and Brownie Batter, it’s about time that the UK got some new flavours in the Oreo range.
I love baking with Oreos, almost more than I like eating them on their own. Every year I make my husband his favourite Oreo Cream layer cake for his birthday. It’s so good! I’ll share it with you one day, I promise.
Up until now the UK only had two Oreo flavours – regular and chocolate creme, but that’s set to change as Oreo doubles it’s range by adding in Golden and Peanut Butter Oreos. Yes, PEANUT BUTTER OREOS!!!
Oreo kindly sent me a few packs of the new flavours to try, and use in a new recipe. The Golden Cream are a sweet vanilla biscuit with the same familiar white cream as the original. My son loved these, but my husband and I preferred the Peanut Butter ones. I’m obsessed with anything peanut butter, and these didn’t disappoint. I thought these were better than the American Peanut Butter version because they actually taste like peanut butter (I tried the American version last year, and found they tasted a bit chemically). It’s a shame that they’re limited edition, but I’m hoping that Oreo will end up making these a permeant fixture of their UK product line.
After scoffing a few, I had to remember to restrain myself so I could make sure I had enough to use in my recipe. I wanted to create something suitable for an individual serving that was fairly easy, and that you could eat with your hands (i.e.: no cheesecakes, cakes, etc). There are literally endless recipe possibilities when baking with Oreos, so it was hard to choose.
Finally I opted for a combination of the American classic cookie and a classic French little cake to create some delectable Peanut Butter Oreo Madeleines.
Peanut Butter Oreo Madeleines
Chopped peanut butter Oreos are gently folded into the rich buttery Madeleine batter, before being baked in a 225ºC oven giving them their famous ‘hump’ on the back.
During the baking process the peanut butter creme filling from the Oreos melt and crystalise filling the Madeleine with little bursts of peanut butter flavour throughout. Finish them off by dipping them in melted chocolate and drizzling with peanut butter and more crushed peanut butter creme Oreos.
- 3 large eggs, room temperature
- 2/3 cup (130g) castor sugar
- 1/8 teaspoon salt
- 1 1/4 cup (175g) plain flour
- 1 tsp baking powder
- 9 tablespoons (120g) butter, melted and room temperature, plus additional melted butter for preparing the molds
- 3-4 peanut butter cream Oreos, finely chopped
- 1 cup chocolate chips, melted
- 4 Tbsp melted peanut butter
- Brush the indentations of your madeleine mold with melted butter, and dust with flour. Tap off any excess, and place in the fridge or freezer for at least an hour to chill.
- In a medium bowl, use an electric mixer to whip the eggs, castor sugar, and salt for until frothy and thickened (about 5 minutes)
- Place the flour and baking powder into a sifter and sift over top of the egg mixture. Use a spatula to gently fold in the flour as you sift it over the batter.
- Drizzle the butter into the batter, a few spoonfuls at a time, while folding to incorporate the butter. Fold until all of the butter is just incorporated.
- Cover the bowl and refrigerate for at least 1 hour. (Note: the batter can be chilled for up to 12 hours.)
- To bake the madeleines, preheat the oven to 425ºF (220ºC)
- Just before baking, remove the batter from the fridge and fold in the chopped Oreos with as few folds as possible.
- Spoon the batter into the center of each indentation with just enough to fill it 3/4 full. Do not spread the batter.
- Bake for 7-8 minutes, or until the cakes just feel set. While the cakes are baking.
- Remove the madeleines from the oven, and place a cooling rack.
- Melt the chocolate chips in a measuring cup or mug.
- Dip the narrow end of the madeleine into the chocolate, shake off any excess and place on a foil lined tray.
- Drizzle the melted peanut butter over top of the chocolate, and sprinkle with crushed peanut butter creme Ores.
- Place in the fridge to allow for the chocolate to cool.
Recipe adapted from David Lebovitz