Recipe from Sugar High, asugarhigh.blogspot.com
1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1½ tsp. baking soda
28 Peanut Butter Oreos (1 package)
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In a large mixing bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, mixing well after each addition. Slowly stir in flour mixture 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour.
Preheat oven to 375° F. Line two baking sheets with parchment paper.
Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to the prepared baking sheet and repeat with remaining oreos, leaving about 1 inch between each cookie.
Bake for 10-12 minutes, or until cookies have just started to brown around the edges. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.