Peanut Butter Oreo Cookies

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.

Need more peanut butter Oreo recipes? Try this…

Peanut Butter Oreo Fudge Bars

Peanut Butter Oreo Cookies

4 from 6 votes

Recipe by Lindsey Goldschmidt

Servings

11

Cookies

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 1/2 Cup Unsalted Butter

• 1/2 Cup Peanut Butter

• 1 Egg

• 1 tsp Vanilla Extract

• 1/2 Cup Brown Sugar

• 1/3 Cup Cane Sugar

• 1.5 Cup All Purpose Flour

• 1 tsp Baking Soda

• 1/4 tsp Baking Powder

• 1/2 tsp Salt

• 8 Oreo Cookies

Directions

• Begin by creaming the butter with either a hand mixer or stand mixer. Gradually add in both cane sugar and brown sugar and continue mixing until well incorporated. This should be about 2 – 3 minutes of mixing. Once done, the combined butter and sugar should be a thick, light brown mixture.
• Next, add in one egg and vanilla extract and mix once more with your hand mixer or stand mixer.
• Then, to the same bowl, add the peanut butter and with the electric mixer, mix again until the wet ingredients are fully incorporated.
• In a separate bowl, add flour, baking soda, baking powder and salt to a mixing bowl to combine.
  Add the dry ingredients, about a fourth of the mixture at a time, to the bowl with the wet ingredients and mix with your electric mixer. Continue this process until all of the dry ingredients have been added and combined.
• Then, roughly chop the Oreos into pieces. Add them into the cookie dough and fold in with a rubber spatula.
• Cover and refrigerate cookie dough for about 2 hours.
• When you’re ready to bake your cookies, preheat the oven to 375 degrees Fahrenheit and line a baking pan with parchment paper or a silpat baking mat.
• Remove the cookie dough from the fridge and let it come to room temperature. Letting the cookie dough come to room temperature will take about 15 – 20 minutes of sitting at room temperature and is important as cookie dough that is cold will not spread when baked.
• Scoop the dough onto the cookie sheet, about 3 Tbsp in size. Very slightly press the cookie dough down onto the baking sheet and top with a few extra Oreo pieces. Bake for about 11 – 12 minutes.
• Take the cookies out of the oven, let them cool, and enjoy!