Peanut Butter Oreo Cookies
Soft and chewy, these deliciously chunky Peanut Butter Oreo Cookies are loaded with chocolate Oreo Cookies, creamy Peanut Butter, Semi-Sweet Chocolate Chips, and Peanut Butter Chips for a delicious twist on basic peanut butter cookies that will blow your mind!
Servings: 18
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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