Cookies and Cream Peanut Butter

I’ve done an unreasonable amount of thinking about secret Pinterest boards lately. (Why? is the question in my brain too. And…I don’t even know.)

What I’ve realized is this…they’re fantastic if you’re uncommitted to fifteen different desserts to bake for a dinner party, and don’t want any guests sneaking guesses at what you might actually decide on. (I think this only happens in people with crazy brain worlds.) Otherwise…I imagine they’re only in use by girls who don’t want boys to know that they have done extensive research on wedding dresses, and also baby clothes. Really. These are the only true purposes I can find.

Can we just decide that secrets are for middle schoolers, and share our business with the world already?

(Fine. It maybe sounds less enticing that way.)

I’ll start.

I’m a believer in making your own peanut butter…mostly because it lets you control the ingredients. No extra oil. No extra salt. Nothing otherwise crazy happening.

Except…I rarely make my own peanut butter. It’s just too convenient to buy the dang jar. And, this weekend when I finally did dig out my food processor and make my own, I added double stuffed Oreos to the mix. (Read: crazy preservatives.)(Also…delicious.)

This really started because I realized there was next to zero protein in cookie butter, and had too many Oreos in the house. Also, after a lot of holiday baking, this was the simplest, most perfect thing I could imagine coming out of my kitchen. Peanuts and Oreos. The end.

In the past few days, I’ve eaten (more than my fair share of) this on apples and bagels and stirred into overnight oats.

One more thing. (Because we’re really being honest here.) I can’t stop eating this peanut butter straight off a spoon. Every time I walk into the kitchen. I’m a girl obsessed.

Cookies and Cream Peanut Butter

1 pound roasted peanuts
1 sleeve (10) double stuffed Oreos

Run the peanuts through a food processor until a creamy butter begins to form. Add Oreos and continue to blend until no large chunks of cookie remain. Store in the refrigerator, for up to two months.