I know I have said this many times before, but peanut butter and Oreos will always have a special place in my heart. I love the combo so much. And it’s not siloed to peanut butter and Oreos, its really the chocolate and peanut butter combo that I love! Something about that sweet & slightly salty combo is just SO satisfying.
These perfect peanut butter Oreo cookies are most importantly incredibly delicious! Finding ways to incorporate two of my favorite things into one tasty, mouthwatering way is just so fun. I tested these cookies in a few different ways, playing with the ratio of peanut butter, looking at different baking temperatures, and testing baking times for the perfect cookie. I am so excited to have finalized this recipe and am thrilled to share it with you!
As always, recipe details, tips, and info below. 🙂 Enjoy!
The texture and taste
These peanut butter Oreo cookies are slightly soft in the middle with a but of a crunch on the outside. Basically my ideal cookie texture! They have a higher fat content in them from the peanut butter and butter which keeps them softer in the middle. They taste super peanut buttery (just like a peanut butter cookie) and are laced with Oreo pieces throughout! If you’re a peanut butter-dipped Oreo fanatic like me… you’re bound to love these!
What kind of peanut butter should I use?
For this recipe, I use a natural (ie: runny) creamy UNSALTED peanut butter that consists of just peanuts! I highly recommend doing so as additives in many peanut butters can mess with the texture of the cookies. If you would like to use a different peanut butter, I would recommend warming it up in the microwave for a few seconds before adding it to the batter so it is a bit more runny (but not hot).
Cannot emphasize this enough — please use an unsalted peanut butter!
How to cream the butter for the cookie dough
Creaming butter is easy! All you need is a large mixing bowl and either a hand mixer or electric stand mixer. I own an electric hand mixer as I know many people do, so I’ll be walking through that method here! Add room temperature butter to a large mixing bowl, and begin mixing on low-medium speed for about 2 – 3 minutes. Make sure to scrape down the sides of the bowl in between mixing to get all of the butter. Continue mixing until it is smooth and lighter in color – this is how you’ll know you’re done.
Flattening the cookies before baking them…
I highly recommend just slightly pressing these cookies before they do in the oven! And I mean slightly as in like very lightly press the top to give them a slight head start on spreading out. 🙂
Baking temperature and time
You’ll bake these cookies at 375 degrees Fahrenheit! I know many cookie recipes are baked at 350, but I tested both temps and got consistently the best results when baking at 375 degrees.
Additionally, the baking time is 12 – 13 minutes for an ice cream scoop size of dough (3 tablespoons). If you are using a standard cookie scoop, reduce baking time to about 9 – 10 minutes.
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