Soft & Chewy Peanut Butter Cookies with Oreos
Peanut Butter Cookies with Oreos are 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!
Be sure to try Browned Butter Peanut Butter Cookies and Nutter Butter Bars next!
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❤️You're Going to Love This
- 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
- Packed with peanut butter flavor from peanut butter chips and creamy PB
- Optional chill time-but it boosts flavor and texture even more
This Peanut Butter Oreo Cookie recipe combines classic peanut butter cookies and Oreos into soft, chewy cookies, loaded with peanut butter chips for maximum PB flavor. Even though the dough doesn't spread, chilling is recommended for the best taste and texture.
For more peanut butter treats, check out Peanut Butter Oatmeal Bars or Chewy Peanut Butter Cookies.
Ingredients
Please refer to the recipe card for the full list of ingredients.
- Room temperature unsalted butter. For thick, fluffy cookies, use room temp butter, which is cool to the touch, about 65 degrees. Let it sit out for about an hour prior to baking. Get more tips from Sally's Baking Addiction.
- Brown sugar. I use dark brown sugar, but light brown sugar also works well.
- Room temperature egg. Adds volume and helps the dough mix together smoothly. Set it on the counter for 30 minutes or place it in a cup of warm water for 10 minutes.
- Creamy peanut butter. I used Skippy peanut butter in this recipe. I don't recommend natural peanut butter for this recipe because it's too oily.
- All purpose flour. Measure carefully, too much flour makes cookies dry. Spoon it into the measuring cup and level off the top with a knife.
- Oreo sandwich cookies. Chop 8 Oreos into dough, plus extras for topping (optional). Try any Oreo flavor you like. Peanut Butter Oreos would be amazing if you can find them!
- Peanut butter chips. Peanut butter chips add even more peanut butter flavor. You could also use chocolate chips, chocolate chunks, white chocolate chips, or chopped peanut butter cups.
How to Make the Best Peanut Butter Oreo Cookies
Step 1: Cream butter in a large bowl. Add sugars, peanut butter, egg, and vanilla extract. Mix for 2 more minutes, scraping down the sides of the bowl as you go.
Step 2: Mix in dry ingredients until just combined. Mix in the Oreos and peanut butter chips on low. For enhanced flavor and texture, chill cookie dough for 1-2 hours.
Step 3: Scoop dough into 2-tablespoon balls and place on prepared baking sheet pan. Optional, press more chopped Oreos and peanut butter chips on top. Gently flatten the cookie dough balls to a ¾-inch puck.
Step 4: Bake cookies at 350 degrees for 9-11 minutes, until the sides are set and the top is very light golden brown. The centers will appear underbaked. Cool for 5 minutes on the cookie sheet, then transfer to a wire cooling rack.
Storage
- Baked cookies: Store cooled cookies in an airtight container at room temperature for up to one week.
- Cookie dough: Cover and refrigerate cookie dough for up to 3 days. Let it sit at room temperature for 15-20 minutes before scooping and baking if it's too firm.
Freezing Instructions
- Baked cookies: Cool completely, then freeze in a container or zip-top bag, separating layers with parchment. Freeze up to 2 months. Thaw at room temp or microwave briefly for a warm, just-baked texture.
- Cookie dough: Scoop and slightly flatten balls of dough into pucks. Freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Thaw at room temp until mostly softened, then bake at 350°F with 1-2 extra minutes.
✅Top Tips
- Use room-temp butter and egg for a light, fluffy dough that blends easily. Butter should feel cool, not soft.
- Chilling is optional, but resting the dough boosts flavor and chewiness.
- For soft, chewy centers, slightly underbake.
FAQs
Dry cookies can be caused by too much flour (use the spoon and level method to measure), overmixing the dough, too much peanut butter, or overbaking. For soft cookies, remove them when the edges are set and centers are still soft. They'll be perfect as they cool.
It's not required, but chilling helps develop flavor and makes the cookies softer and chewier.
It's not recommended for this recipe. Natural peanut butter can make the dough oily or dry, and would require other adjustments to get the right texture.
Yes! Store covered in the fridge for up to 3 days, or freeze dough balls for up to 2 months.
Absolutely. Try it with peanut butter, chocolate, birthday cake Oreos, or whatever kind of Oreos you like!
These cookies don't spread much, especially if the dough is chilled. Gently flatten dough balls before baking.
More Delicious Cookie Recipes
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📖 Recipe
Peanut Butter Cookies with Oreos
Ingredients
- ½ cup butter room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large 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
Instructions
- 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.
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Notes
- For light fluffy batter that easily blends together, use room-temperature butter and egg. Remember, room-temperature butter should be cool to the touch, not soft.
- Chilling the dough 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. For soft and chewy centers, slightly underbake the cookies.
