Experience the lusciousness of our Soft and Chewy Peanut Butter Oreo Cookies, generously packed with chocolate Oreo cookies, creamy peanut butter, semi-sweet chocolate chips, and peanut butter chips. This delightful twist on traditional peanut butter cookies promises a flavor explosion that will truly amaze your taste buds!
These Peanut Butter Oreo Cookies combine two beloved treats into one scrumptious dessert.
I love the creamy richness of peanut butter and the irresistible crunch of chocolate Oreo cookies.
This combination takes the classic pairing of peanut butter and chocolate to the next level!
Making these cookies is straightforward and fun, so it's it a great baking project for both beginners and experienced bakers.
AND if you are excited about this recipe make sure to check out my Cookie Monster Cookie Recipe it's loaded with Oreo's and Chips Ahoy Cookies!
I guarantee they'll become an instant hit with friends and family at any occasion.
If you're Oreo mad like me, you'll also love my Oreo Red Velvet Cookies with Chocolate Chips, Oreo Cakesters Copycat Recipe, Oreo Cheesecake Cookies, Oreo Stuffed Chocolate Chip Cookies, and these Cookies and Cream Oreo Sugar Cookies (Swig Copycat)!
Ingredients for Peanut Butter Oreos Cookies
We'll be using some basic ingredients here that you may already have on hand, if not, you can find them easily at any grocery store. You can find quantities in the recipe card below.
Wet Ingredients. Butter, Creamy Peanut Butter, Egg, Vanilla Extract
Dry Ingredients. Granulated Sugar, Brown Sugar, All Purpose Flour, Baking Soda, Baking Powder, Cornstarch
Add-ins. Peanut Butter Chips, Semi-Sweet Chocolate Chips, Oreo Cookies
- Preheat the oven to 350 F Degrees. Line two baking sheets with parchment paper and set aside. In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, cream together the softened Butter and Peanut Butter until combined.
- Add Granulated Sugar and Brown Sugar to the butter mixture and cream together for a couple of minutes. Scrape the sides of the bowl with a rubber spatula to ensure you're including all the ingredients in the mixture. Mix in the Eggs and Vanilla Extract, and cream until light and fluffy. This will take about 2-3 more minutes.
- Combine the dry ingredients (Flour, Baking Soda, Baking Powder, and Cornstarch) into the butter mixture a little bit at a time until fully combined.
- Chop the Oreo cookies into small bits. Reserve about ⅓ of the cookie bits for the top of the cookies after baking.
- Add the Semi-Sweet Chocolate Chips, Peanut Butter Chips, and Oreo cookie pieces to the cookie dough and stir by hand to combine.
- Scoop cookie dough using a size #24 cookie scoop (about 3 tablespoons).
- Place the cookie dough balls on a cookie sheet, allowing at least 2 inches between each one to allow for spreading while baking. Bake cookies at 350F Degrees for 8-10 minutes or until edges are set.
- Remove the cookies from the oven. While still hot, press some Oreo Cookie Pieces, Chocolate Chips, and Peanut Butter Chips into the tops of the cookies. Allow cookies to cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
FAQs
You can also freeze the cookie dough balls until you're ready to bake them. To do this, flash-freeze the dough balls on a baking tray until solid, and then transfer them to a resealable container or ziplock bag and put them in the freezer. You can bake directly from frozen, adding a couple of extra minutes to the baking time.
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend, and ensure the Oreos and other ingredients you use are gluten-free too.
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Storage & Freezing
Store: Store your cookies once they have fully cooled and set them in an airtight container on the counter for up to 7 days. Cookies are generally best enjoyed within 2–3 days.
Freeze: Cookies can be frozen in a sealed container or ZipLoc bag for up to 3 months. Place parchment paper between layers of cookies to prevent them from sticking together.
Substitutions & Variations
- Peanut Butter. The best kind of peanut butter to use in this recipe is creamy peanut butter, but you can use crunchy peanut butter for similar but crunchier results. I don't recommend using natural peanut butter or natural nut butter, as they tend to separate, so you might not get the best results with regard to the texture of the cookies.
- Butter. I use salted butter to make cookies, as it works best to enhance the flavors. If you only have unsalted butter, add ⅛ teaspoon of salt to the cookie dough.
- Use other kinds of cookies. While I've used classic Oreo cookies here, you can use mini Oreo Cookies, another flavor of Oreo cookies, or another kind of sandwich cookie for similar results.
- Mix up the chips. Semi-sweet chocolate chips will balance the sweet flavor out a bit, but you can use milk chocolate or white chocolate if you prefer. Caramel chips or vanilla chips would also work well here.
Pro Tips
What are the characteristics of a good cookie? Is it soft and chewy with crispy edges? Follow these pro tips for perfect cookies every time.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line your baking sheets, or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Extra Toppings.
Adding extra pieces of Oreo, chocolate chips, and peanut butter chips to the top of the cookie makes them look extra appealing while also giving you more flavor and texture!
Cooling Rack.
Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Peanut Butter Oreo Cookies recipe?
Let me know what you think of this easy recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Peanut Butter Oreo Cookies
Ingredients
- ½ cup Butter softened
- ½ cup Peanut Butter
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Eggs Large Room Temperature
- 1 teaspoon Vanilla Extract
- 1½ cups All Purpose Flour 180g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 tablespoons Cornstarch
- ½ cup Peanut Butter Chips + extra for garnish
- ½ cup Semi-Sweet Chocolate Chips + extra for garnish
- 10 Oreo Cookies Broken into pieces *Divided
Instructions
- Preheat the oven to 350 F Degrees. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, cream together the softened Butter and Peanut Butter until combined.
- Add Granulated Sugar and Brown Sugar to the butter mixture and cream together for a couple minutes. Scrape the sides of the bowl to include all the ingredients in the mixture.
- Mix in the Eggs and Vanilla Extract, and cream until light and fluffy. This will take about 2-3 more minutes.
- Combine the dry ingredients (Flour, Baking Soda, Baking Powder, and Cornstarch) into the butter mixture a little bit at a time until fully combined.
- Chop the Oreo cookies into small bits. Reserve about ⅓ of cookie bits for garnish.
- Add Semi-Sweet Chocolate Chips, Peanut Butter Chips, and Oreo Cookie pieces to the cookie dough and stir by hand to combine.
- Scoop cookie dough using a size #24 cookie scoop (about 3 tablespoons) and place on cookie sheet, allowing at least 2 inches apart
- Bake cookies at 350F Degrees for 8-10 minutes or until edges are set.
- Remove from oven and garnish with remaining Oreo Cookie Pieces, Chocolate Chips, and Peanut Butter Chips.
- Allow cookies to cool for a few minutes on baking sheet before moving them to a cooling rack to cool completely.
Notes
- Yield: This recipe makes approximately 18 cookies using a size #24 cookie scoop (about 3 tablespoons cookie dough per cookie).
- Store:Store your cookies once they have fully cooled and set in an airtight container on the counter for up to 7 days. Cookies are generally best if enjoyed within 2-3 days.
- Freezing Cookies: Cookies can be frozen in a sealed container or ZipLoc Bag for up to 3 months. Place parchment paper between layers of cookies to prevent sticking together.
- Freezing Cookie Dough: You can also freeze the cookie dough balls until you're ready to bake them. To do this, flash-freeze the dough balls on a baking tray until solid, and then transfer them to a resealable container or ziplock bag, and put them in the freezer. You can bake directly from frozen, adding a couple of extra minutes to the baking time.
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