Peanut Butter Oreo Cookies

Soft Peanut Butter Oreo Cookies are loaded with black cocoa powder, Oreo crumbs, and peanut butter chips.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 479kcal

Author Whitney Wright

Equipment

pre-cut parchment paper

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

US Customary - Metric

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.

Notes

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.

Nutrition