Peanut Butter Oreo Cookies
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Get the ultimate cookie with these peanut butter Oreo cookies! With just 10 simple pantry ingredients, these cookies are packed with Oreos and peanut butter! Plus, there’s zero dough chilling time.
After making my peanut butter chocolate chip cookies I thought, now how can I make these even better? Adding Oreos, of course! These peanut butter Oreo cookies have super soft and chewy middles but lightly crisp edges – the best kind of cookie in my opinion!
If I want even more of a peanut butter kick I love to use peanut butter Oreos!
Why You’ll Love These Peanut Butter Oreo Cookies
- These peanut butter Oreo cookies just need 10 simple ingredients that I bet you already have in your pantry!
- There’s zero chill time for these cookies, so you can be eating them in just 20 minutes.
- You can easily swap out the type of Oreo cookies you use in this recipe!
- These cookies are super easy to make, so they’re great to make for birthday parties, cookie exchanges and potlucks.
- You can easily make these cookies gluten-free or dairy-free, so they’re perfect if you have food allergies!
Ingredients Needed
- Flour: I’m using all-purpose flour in this recipe, but if you’re gluten-free you can use gluten free all purpose 1-1 baking flour.
- Butter: feel free to use regular butter or vegan butter.
- Peanut Butter: I recommend using creamy peanut butter like Skippy, and not natural peanut butter that has oil on top.
- Oreos: I’m using regular Oreos here but you can use double chocolate or peanut butter Oreos!
Step by Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: Chop up your Oreos into small pieces and then set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the peanut butter and butter together until smooth.
Step 4: Add the brown sugar and granulated sugar and beat until light and fluffy. Add in the egg and vanilla extract and mix again.
Step 5: Add the flour, salt and baking soda and mix until just combined. Stir in the chopped Oreos.
Step 6: Use a large cookie scoop or your hands to form 3 tablespoon sized balls of cookie dough and place on your prepared baking sheet. Bake one sheet at a time for 8-10 minutes. The middles will look soft but the edges should be a golden brown.
Step 7: Take the cookies out of the oven and use a large biscuit cutter to scoot the cookies into a perfect circular shape. Let them cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh your flour or using the scoop and level method! It’s so easy to add too much flour using measuring cups, making your cookies dry and crumbly.
- Once you’ve added the dry ingredients, stop mixing as soon as it’s combined. Overmixing might change the texture of the cookies.
- The cookies are done when the middles still look underbaked but the edges are golden brown – this is the secret to getting perfectly chewy cookies!
- Don’t skip out on scooting the cookies into a perfect circular shape with a glass or biscuit cutter, this will give you that bakery-style look.
Storage Instructions
Keep the baked cookies in an airtight container at room temperature for up to 5 days.
More Peanut Butter Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Peanut Butter Oreo Cookies
Ingredients
- ½ cup (105 g) butter, softened, (vegan or regular)
- ½ cup (130 g) creamy/smooth peanut butter (SEE NOTES)
- ¼ cup (50 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup + 3 tablespoons (150 g) all-purpose flour (SEE NOTES)
- 8 Oreo cookies, chopped
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Roughly chop the Oreos into small pieces and set aside.
- In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
- Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.
- Add the flour, salt, and baking soda into the bowl and mix until just combined. Stir in the chopped Oreos. It is important not to over-mix the dough!
- Use a large cookie scoop or your hands to form 3 tbsp-sized balls of dough and bake one tray at a time for 8-10 minutes. The middles will look soft and the edges should look slightly golden brown.
- Remove the cookies from the oven and use a butter knife or large biscuit cutter to shape the cookies into perfect circles. Let the cookies cool on a baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum