Oreo Peanut Butter Cookies
It is a well-documented fact that I am a die-hard Oreo lover. Growing up, I would sometimes enjoy my Oreos with peanut butter, a lá The Parent Trap (remember that iconic scene??). These Oreo peanut butter cookies put this iconic flavor combination in one soft, delicious cookie, using Oreo crumbs, black cocoa powder, and peanut butter chips. My husband LOVED these…and I think you will, too!
If you, like me, can’t get enough Oreo flavor, you should definitely check out my Oreo Dessert Recipes roundup. I’ve got cupcakes, ice cream cake, homemade Oreos, and more! If it’s the combination of chocolate and peanut butter you’re craving, I have Peanut Butter Chocolate Chip Cookies and Chocolate Peanut Butter Chip Cookies. Save those recipes for later—first, let’s make these!
Why This Recipe Works
- Full of peanut butter flavor. You may be thinking, are Oreo cookies with peanut butter chips and no actual peanut butter really that peanut butter-y? The answer is YES! These cookies are so chock-full of peanut butter chips that you get peanut butter flavor in every bite. These are the best peanut butter Oreo cookies!
- Tastes like Oreos. Listen, this is not just a chocolate cookie with peanut butter chips. This is an OREO cookie with peanut butter chips. The trick is to use Oreo crumbs and black cocoa powder for ultimate Oreo flavor, elevating these beyond regular chocolate cookies.
- Delicious for any occasion. Part of me wants to call these Parent Trap cookies, because they’re perfect for watching The Parent Trap. But let’s be real—these cookies are good any time, from movie nights to birthdays to a relaxed weekend!
Ingredient Notes
- Unsalted butter: For a rich, tasty, tender cookie.
- Sugars: White sugar and brown sugar both have different roles when it comes to texture. There’s slightly more brown sugar than white sugar to help create a chewy texture in these cookies.
- Egg: To bind the dough together and add puffiness.
- Vanilla extract: For enhancing Oreo flavor.
- All-purpose flour: Critical for structure!
- Oreo crumbs: Can’t have an Oreo cookie without Oreos. I always crush the ENTIRE cookie, cream included.
- Black cocoa powder: The other trick to ultimate Oreo flavor. You don’t need a lot!
- Baking powder and baking soda: These two leavening agents offer different benefits, so we use both to get the best texture in our cookies.
- Salt: To keep things from being too sweet.
- Peanut butter chips: While just a plain Oreo cookie would be great, we want an Oreo and peanut butter cookie, and peanut butter chips are how we’re going to get peanut butter flavor.
Step-by-Step Instructions
- Prep oven and pan. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Combine first 5 ingredients. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together 12 tablespoons of softened butter with ¾ cup of light brown sugar and ½ cup of granulated sugar on medium speed for 2 minutes. Then add 1 large egg and 2 teaspoons of vanilla extract and mix to combine. Scrape down the sides as needed.
- Add dry ingredients. Add in 1½ cups of all-purpose flour, ½ cup of black cocoa powder, and 1 cup finely crushed Oreo crumbs (from about 11 whole Oreo cookies), ¾ teaspoon baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Mix until partially combined, then add 1¼ of peanut butter chips and mix entirely.
- Portion dough. Use a ¼ cup measure to make 6 large balls of cookie dough. Place the cookie dough on your prepared baking sheet and gently press down on the dough balls so they become thick disks.
- Bake. Bake cookies for 10-12 minutes, or until the edges are barely set. The cookies will continue to firm up as they cool, and baking them until barely set ensures that the texture of the cookies stays soft.
- Cool and enjoy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Recipe Tips
This recipe makes just a few very large cookies. You can make them smaller if you prefer, but you’ll have to adjust the baking time.
I love the combo of Oreos and peanut butter, but you could make these cookies with mint chocolate chips or white chocolate chips for a yummy twist!
These cookies would be good with actual Oreo cookies in them – either wrap the dough around whole Oreo cookies, or substitute some of the peanut butter chips with Oreo chunks. If you can find peanut butter Oreos, even better!
If you’re worried about these cookies spreading too much, test bake one cookie first. If it spreads too much, you can add another tablespoon or two of flour, or try chilling the dough for 20 minutes before baking.
Do not overbake these cookies! For the best chewy cookies that stay soft for days, bake them until just set. Trust the process!
Make Ahead, Storing, and Freezing
Make Ahead: These cookies work great for making ahead, since they stay super soft for days. You can also make the dough ahead of time and keep it in the fridge before baking.
Storing: Store leftover Oreo peanut butter cookies in an airtight container at room temperature for 3-5 days.
Freezing: Both the baked cookies and the dough can be frozen! To freeze cookie dough, portion it out like you would before baking and flash freeze. Once solid, store frozen cookie dough in a freezer-safe container or zip-top bag. To freeze baked cookies, once they’ve cooled after baking, follow the same process for freezing dough.
Recipe FAQs
Black cocoa powder is the key to making these cookies taste like Oreos. If you can’t find black cocoa powder, you can use dark cocoa powder. The Oreo crumbs will still help add Oreo flavor, just not as much.
Yes! Don’t scrape out the cream filling before crushing your Oreos. Crush the entire Oreo.
Absolutely, you’ll just want to adjust the baking time by shortening it by a couple of minutes.
More Oreo Dessert Recipes
- Crumbl Chocolate Oreo Cookies
- No Bake Oreo Dessert
- Oreo Muddy Buddies
- Oreo Poke Cake
- Oreo Truffle Brownies
Peanut Butter Oreo Cookies
Ingredients
- 12 tablespoons unsalted butter - softened
- 3/4 cup light brown sugar - packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1 cup Oreo crumbs - finely crushed (crush the entire Oreo)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups peanut butter chips - plus extra for adding on top of the cookie dough balls
Equipment
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
- Cream the butter, brown sugar, and sugar on medium speed for 2 minutes. (I use my stand mixer fitted with a paddle attachment. You can use a hand mixer if you prefer).
- Add the egg and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt and mix until partially combined. Scrape down the sides of the bowl as needed. Add the peanut butter chips and mix to combine.
- Portion dough into ¼ cup balls. Place 6 of the cookie dough balls on the baking sheet and then press down on the top of each ball with the palm of your hand so the dough is a thick disk.
- Bake 10-12 minutes. Or until edges are just barely set.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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