Hockey pucks are a new twist on two classic American treats: peanut butter cups and Oreos®! These take just a few minutes to make and are true crowd pleasers. Make them for your next gathering and watch them fly off the plate!

Arizona Desert Flower
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with waxed paper.

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  • Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.

  • Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.

  • Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.

  • Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

Cook's Note:

Use room temperature peanut butter cups for best results. I use semi-sweet chocolates for dipping. After the chocolate has cooled around the cookie, remove the hockey pucks and pour the remaining melted chocolate on the wax paper and place back in freezer. Harden the chocolate and then store in the fridge/freezer in a resealable bag for later dipping or drizzling on ice cream.

Nutrition Facts

249 calories; 15 g total fat; 1 mg cholesterol; 104 mg sodium. 29.8 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2014
I've made this before and everyone loved them but I learned to make them using two cream sides of the Oreo (so the no-cream side was left over). You use double the Oreos but both sides adhere to the PB cup without having to melt it and the symmetry is more pleasing to the eye. That may be just me though...:P Regardless I use two cream sides of Double Stuf Oreos one PB cup then dip it in the chocolate and sprinkle a little something pretty on top. You'll be on a sugar high for hours. I imagine using white chocolate might be pretty spectacular as well. Read More
(6)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2014
I've made this before and everyone loved them but I learned to make them using two cream sides of the Oreo (so the no-cream side was left over). You use double the Oreos but both sides adhere to the PB cup without having to melt it and the symmetry is more pleasing to the eye. That may be just me though...:P Regardless I use two cream sides of Double Stuf Oreos one PB cup then dip it in the chocolate and sprinkle a little something pretty on top. You'll be on a sugar high for hours. I imagine using white chocolate might be pretty spectacular as well. Read More
(6)
Rating: 5 stars
03/23/2014
I've made this before and everyone loved them but I learned to make them using two cream sides of the Oreo (so the no-cream side was left over). You use double the Oreos but both sides adhere to the PB cup without having to melt it and the symmetry is more pleasing to the eye. That may be just me though...:P Regardless I use two cream sides of Double Stuf Oreos one PB cup then dip it in the chocolate and sprinkle a little something pretty on top. You'll be on a sugar high for hours. I imagine using white chocolate might be pretty spectacular as well. Read More
(6)
Rating: 5 stars
09/16/2013
The best of both worlds! I used candy making chocolate instead of chocolate chips b/c I like the flavor better and it sets up nicer for me. I drizzled the tops w/ extra chocolate and added sprinkles to 1/2 just for a prettier appearance. These were super simple to make and very tasty...a definite keeper YUM! Thanks for sharing.:) Read More
(3)
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Rating: 4 stars
11/17/2014
My husband loved this recipe! I used white chocolate instead and they were wonderful. Sugar high central!! Read More
(2)
Rating: 5 stars
11/26/2013
So good and so simple!! Read More
Rating: 5 stars
05/17/2016
Easy! Read More
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Rating: 5 stars
10/04/2018
So rich and delicious! A little coconut oil (instead of shortening) helps the chocolate melt very smoothy. I also put two dabs of peanut butter to hold the cookies to the peanut butter cup. So good! Read More
Rating: 4 stars
04/30/2015
Simple quick and very sweet. Overall a good recipe I made the mistake of using mini Reese's instead of full sized. I also substituted bakers chocolate for regular Hershey's bars which turned out pretty good. A little too sweet for me I could only eat 2 or 3 before my stomach hurt. Read More
Rating: 4 stars
08/31/2016
it is very delieshes Read More