Peanut Butter Oreo Cookies are perfectly soft and chewy peanut butter cookies stuffed with Oreos, creamy peanut butter, and peanut butter chips. Easy one bowl cookie recipe and the perfect cookies for peanut butter and Oreo lovers!
Peanut Butter Oreo Cookies are the ultimate mash-up of basic peanut butter cookies and crunchy Oreos, with creamy peanut butter chips thrown in for the most peanut butter flavor possible.
The texture of the cookies is soft and chewy, and the Oreo peanut butter combo is out of this world.
And it's such an easy recipe. It mixes together quickly in one bowl and chilling is optional, but encouraged.
Oreo peanut butter cookies just might be the best cookies ever.
Why You're Going to Love These
- Super soft peanut butter cookies with a chewy texture
- Easy one bowl cookie recipe that mixes together in minutes
- Delicious chocolate peanut butter cookies with Oreos and creamy peanut butter
Please refer to the recipe card for the full list of ingredients.
Room temperature unsalted butter. For thick, fluffy cookies, the butter should not be soft, but at room temperature or about 65 degrees, which actually feels cool to the touch. Set butter out for about an hour prior to baking to reach room temperature. Read these tips from Sally's Baking Addiction for the importance of using the right temperature butter.
Brown sugar. I use dark brown sugar, but light brown sugar is also great.
Room temperature egg. A room temperature egg adds more volume to the dough. Set the egg on the counter for about 30 minutes to bring it to room temperature. Or place it in a cup of warm water for 10 minutes.
Creamy peanut butter. I used Skippy peanut butter in this recipe.
All purpose flour. Too much flour can make cookies dry. Carefully measure the flour by spooning it into the measuring cup then leveling the top off with a knife.
Oreo sandwich cookies. I chopped up 8 Oreo chocolate cookies to put in the cookie dough, and a few more to put on top of the cookie balls before they baked. This is optional, but looks nice and tells everyone what's in the cookies. I used classic Oreo cookies, but try your favorite flavors like chocolate, birthday cake, mint, or peanut butter Oreos.
Peanut butter chips. Peanut butter chips add even more peanut butter flavor to the cookie dough. I also added 2-3 on top of each cookie dough ball before baking, but that's totally optional. You could also use chocolate chips, white chocolate chips, or even chopped peanut butter cups.
How to Make Peanut Butter Oreo Cookies
In a large mixing bowl, cream the butter until light and fluffy.
Add the sugars, peanut butter, egg, and vanilla extract. Mix for 2 more minutes, scraping down the sides of the bowl as you go.
Add the flour, baking soda, and salt. Mix on low until just combined. Do not over-mix.
Mix in the Oreos and peanut butter chips on low until combined.
For enhanced flavor and soft texture, chill the cookie dough for 1-2 hours.
Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
Place 2-tablespoon cookie dough balls onto the prepared cookie sheet. Gently press additional Oreo pieces and peanut butter chips on top of each cookie dough ball.
With your hand or rubber spatula, gently flatten each ball to about ¾ inch thick and shape into a round puck.
Bake cookies for 9-11 minutes or until the sides are set and the top is very light golden brown. The centers will seem underbaked. Do not overbake or the cookies will be dry.
Cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.
Store Oreo peanut butter cookies in an airtight container at room temperature for about a week.
For light fluffy batter that easily blends together, use room-temperature butter and egg. Room-temperature butter should be cool to the touch, not soft and mushy.
Chilling the dough for Oreo peanut butter cookies is technically optional because this dough doesn't spread. I recommend it because letting the dough rest enhances the flavor and creates a chewy, tender cookie.
Be careful not to overbake peanut butter cookies. For soft and chewy centers, slightly underbake the cookies.
There are a few reasons why Oreo peanut butter cookies can become dry.
Too much flour. Measure the flour by spooning it into the measuring cup, then leveling the top off with a knife.
Over-mixing. Overmixing the flour in cookie dough can create tough, dry cookies.
Too much peanut butter. It seems like a "fatty" ingredient like peanut butter would make cookies moister at best or greasier at worst. But too much peanut butter can actually make them dry and crumbly.
Overbaking. Take care not to overbake by checking the baking time of the cookies early and removing them when the edges are just set, the tops are barely browned, and the centers are still soft. They'll continue to cook even after they're out of the oven. It's better to underbake than overbake peanut butter cookies.
Chilling the dough isn't necessary to keep the dough from spreading and creating thick cookies. However, resting the dough is recommended because it enhances the flavor and creates a soft, chewy cookie.
Stuff I Use
A 2-tablespoon cookie scoop perfectly portions Oreo peanut butter cookie dough so your cookies are all the same size. It's also great for portioning muffin batter, making meatballs, and serving ice cream.
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Peanut Butter Oreo Cookies
- ½ cup butter room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 egg room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 Oreo cookies, chopped or crushed + more for topping, optional
- ½ cup peanut butter chips + more for topping, optional
- In a large mixing bowl, cream the butter at medium speed for about a minute, until light and fluffy. Add the sugars, peanut butter, egg, and vanilla. Mix for 2 more minutes.
- Add the flour, baking soda, and salt. Mix on low until just combined. Do not over-mix. Mix in the Oreos and peanut butter chips on low until combined. Chill the cookie dough for 1-2 hours.
- Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
- Place 2-tablespoon cookie dough balls onto prepared baking sheet. Gently press additional Oreo pieces and peanut butter chips on top of each cookie dough ball. With your hand or spatula, gently flatten each ball to about ¾ inch thick and shape into a round puck.
- Bake for 9-11 minutes or until the sides are set, the top is very light golden brown, and the centers are soft. Err on the side of underbaking, they will continue to cook after they're out of the oven. Do not overbake or the cookies will be dry.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire baking rack.