Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies

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!

Peanut Butter Oreo Cookie

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??)

5.0 from 1 reviews
Peanut Butter Oreo Cookies
 
Prep time
Cook time
Total time
 
Preheat oven to 325°F for convection
Regular conventional oven set to 350°F
Author:
Serves: 9 Cookies
Ingredients
  • 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
Instructions
  1. In a mixer bowl combine the peanut butter and brown sugar.
  2. 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)
  3. Add the vanilla extract and salt and scrape the sides and bottom of bowl to ensure an even mixture.
  4. Add the egg and mix on high speed until thoroughly combined (about 40 more seconds)
  5. Add the flour and baking soda all at once and mix on low speed until blended evenly
  6. Add the Oreo cookies (I added mine whole and let the mixer break them up)
  7. Scoop dough (approximately 2 ounces each cookie) onto a parchment lined sheet pan spaced about 1" apart
  8. 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!
  9. Bake in preheated oven for 9-12 minutes.
  10. Cool for 5 minutes
Notes
Store at room temperature in an airtight container for up to 1 week

 VEGANIZE THIS RECIPE!

5.0 from 1 reviews
VEGAN Peanut Butter Oreo Cookies
 
Prep time
Cook time
Total time
 
You may have noticed that this recipe is already butterless, so it will be quite simple to change the egg to a flax egg and you have a VEGAN COOKIE!
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
Author:
Serves: 9 cookies
Ingredients
  • 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
Instructions
  1. First prepare the flax egg by combining the ground flax seed and almond milk in a small bowl, whisk to combine.
  2. In a mixer bowl combine the peanut butter and brown sugar.
  3. 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)
  4. Add the vanilla extract and salt and scrape the sides and bottom of bowl to ensure an even mixture.
  5. Add the flax egg and mix on high speed until thoroughly combined (about 40 more seconds)
  6. Add the flour and baking soda all at once and mix on low speed until blended evenly
  7. Add the Oreo cookies (I added mine whole and let the mixer break them up)
  8. Scoop dough (approximately 2 ounces each cookie) onto a parchment lined sheet pan spaced about 1" apart
  9. 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!
  10. Bake in preheated oven for 9-12 minutes.
  11. Cool for 5 minutes
Notes
Store at room temperature in an airtight container for up to 1 week
 

 

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18 Comments

  1. Can’t wait to try these. Like that it only makes 9 since I live alone. I have to wait though because I bought everything for an ice cream cake EXCEPT the oreo cookies, so I don’t have them for either recipe. lol

  2. Oooooo yum! Going to make this for sure. I think instead of leaving the dough as a mound, I’d still do the “signature” fork thing just slightly on top.

  3. Hi gretchen!!! You are very beautiful person. Thnx for search this amaizing recipes for us! :**** kisses from lebanon for you! :*****

  4. Hello Gretchen, I made these cookies, as a double batch, using creamy peanut butter. I always try recipes exactly as your recipe suggests first. I haven’t tried the chunky peanut butter yet; however, I found that it was impossible to use this recipe as a double as stated, because there just wasn’t enough moisture to hold it together. SO. . . I added 1/2 Cup butter, and it mixed up into a Chou-like consistency. I used the 2 Ounce scoop, and created balls, then rolled the balls into fine confectioner’s sugar — then, I used a fork to create the criss-cross effect with very little pressure. I was looking for a consistent size. I baked at 325 degrees on convection, and the first batch at 12 minutes, and the last batch at 11 minutes. RESULTS: My husband “sacrificed” himself to be the taste tester. The last taste test was to try the 12 minute, cooled cookie, and the 11 minute, cooled cookie, to see if there was a difference in the crisp/tender texture of each. Although he felt they were identical, I personally find the 11 minute cookie to be the best. Just thought I would share my experience with you with this recipe. I did not try to make the recipe as a single batch, just so you know. Thanks for everything!

    1. Great! thankyou for the feedback- however Im confused though, that a double recipe would change it? How so? If you double everything, then you just have double amount? What am I missing?

      1. I too made double batch and it’s a crumbly mess. They won’t hold a shape. I’m going to try the butter. Butter makes everything better right! 😉

  5. Sometimes in my brown sugar (new or open box) I’ll find little hard balls of brown sugar should I sift it AFTER I packed the 3/4 cup?

    Can’t wait until it cools down little more to make these, do you think you will ever come up with some no-bake recipes?

  6. Is it possible to store the dough in the freezer? Or would the oreos get all yukky?
    I would like to double the recipe and freeze half for an “emergency”.

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