The worst thing about this Peanut Butter Oreo Cookie, was trying to take its picture before I ate them all!
O M Gee!!! These are faaaaaaaaaaaabulous (yes, I am Singing the word FAAAAAAAAAAAAABULOUS!!!)
I had a hankering for a peanut butter cookie today, which is strange for me, since I don’t often crave peanut butter cookies.
I’m a chocolate cookie girl through and through
So as I drove home this afternoon, I started thinking of all the different combos that would make a Peanut Butter Cookie just that much better than just a plain ol’ Peanut Butter Cookie….
And tada! The Peanut Butter Oreo Cookie was born
Ok, so you are thinking “Big Deal…a peanut butter cookie with Oreos in it, really Gretchen? That’s all you’ve got?”
BUT WAIT! until you see for yourself the ooey, gooey, peanut buttery goodness that is packed into this cookie.
Of course it is loaded with oreos, but just take a look at the texture of this heavenly bite!
Now, Ill be honest as they were baking, I thought I had come up with a dud recipe this time.
First of all, the dough was pretty stiff, not like a creamy soft & chewy cookie batter should be. I felt as if I could actually roll this dough and cut them out instead of scoop them! haha
My heart sank as I watched my cookies NOT SPREAD one single millimeter in the oven.
After 9 minutes on 350° (convection setting) they were already browned and looked done! What the?????
How could it be possible? I was preparing the garbage can for a hefty contribution……
BUT WAIT! THEY WERE AMAZING!
So gooey in the centers but the outsides were slightly crisp!
I quickly set out to get the best angle for a picture to capture the true nature of this cookie before I swallowed every last crumb!
I am not sure I pulled it off though, since my food photography definitely needs some more sugar!
Food porn or no food porn, I hope my excitement shows through in my typing and you are heading to the kitchen NOW to bake these!
Oh yeah, one more thing….I bet you have all the ingredients to make these right now! (I mean who doesn’t have a secret stash of Oreos??)
Regular conventional oven set to 350°F
- Creamy Peanut Butter ¼ cup (56g)
- Light Brown Sugar packed ¾ cup (160g)
- Vanilla Extract 1 teaspoon
- Salt pinch
- All Purpose Flour 1 cup + 2 Tablespoons (146g)
- Baking Soda ½ teaspoon
- Eggs Large 1 (50g)
- Oreo Cookies 6 crushed
- In a mixer bowl combine the peanut butter and brown sugar.
- Cream on medium to high speed until combined. (It will not get light and fluffy like we are used to seeing with a cookie recipe)
- Add the vanilla extract and salt and scrape the sides and bottom of bowl to ensure an even mixture.
- Add the egg and mix on high speed until thoroughly combined (about 40 more seconds)
- Add the flour and baking soda all at once and mix on low speed until blended evenly
- Add the Oreo cookies (I added mine whole and let the mixer break them up)
- Scoop dough (approximately 2 ounces each cookie) onto a parchment lined sheet pan spaced about 1" apart
- This cookie will not spread, so what you start with is what you end with. I pressed out some of them so I had a more uniform, flatter cookie, but I liked the round mounds much better- they stayed softer and gooey-er inside!
- Bake in preheated oven for 9-12 minutes.
- Cool for 5 minutes
VEGANIZE THIS RECIPE!
Yes, Oreos are deliciously VEGAN! *some vegans consider anything made with Palm Oil to NOT BE VEGAN - so choose a peanut butter that is environmentally friendly
- Creamy Vegan Peanut Butter ¼ cup (56g)
- Light Brown Sugar packed ¾ cup (160g)
- Vanilla Extract 1 teaspoon
- Salt pinch
- All Purpose Flour 1 cup + 2 Tablespoons (146g)
- Baking Soda ½ teaspoon (2.5g)
- Ground Flax 1 tablespoons (8g)
- Almond Milk (or any milk alternative) 3 tablespoons (45ml)
- Oreo Cookies 6 crushed
- First prepare the flax egg by combining the ground flax seed and almond milk in a small bowl, whisk to combine.
- In a mixer bowl combine the peanut butter and brown sugar.
- Cream on medium to high speed until combined. (It will not get light and fluffy like we are used to seeing with a cookie recipe)
- Add the vanilla extract and salt and scrape the sides and bottom of bowl to ensure an even mixture.
- Add the flax egg and mix on high speed until thoroughly combined (about 40 more seconds)
- Add the flour and baking soda all at once and mix on low speed until blended evenly
- Add the Oreo cookies (I added mine whole and let the mixer break them up)
- Scoop dough (approximately 2 ounces each cookie) onto a parchment lined sheet pan spaced about 1" apart
- This cookie will not spread, so what you start with is what you end with. I pressed out some of them so I had a more uniform, flatter cookie, but I liked the round mounds much better- they stayed softer and gooey-er inside!
- Bake in preheated oven for 9-12 minutes.
- Cool for 5 minutes
