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–+ servings
peanut butter oreo cookies with one missing a bite from it and a bowl of peanut butter on the side

Peanut Butter Oreo Cookies

Print Recipe
With just 10 simple pantry ingredients, these peanut butter oreo cookies are packed with Oreos and peanut butter!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Calories 132
Author Gabby Kislanko

Equipment

Ingredients

  • ½ cup butter, softened (vegan or regular)
  • ½ cup creamy/smooth peanut butter (SEE NOTES)
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup + 3 tablespoons all-purpose flour (SEE NOTES)
  • 8 Oreo cookies, chopped
US Customary - Metric

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.

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
PEANUT BUTTER: I recommend the regular Skippy or Kraft-type peanut butters for this recipe. Natural peanut butter will change the texture and structure of the cookies, making them slightly crunchier and they will spread more. 
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
 

Nutrition

Calories: 132kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 95mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 169IU | Calcium: 7mg | Iron: 1mg