Thick, soft peanut butter cookies are studded with Oreo cookie pieces, making it a perfect blend of peanut butter and cookies and cream.
This recipe combines two delicious flavors: peanut butter and cookies and cream.
There’s been a lot of buzz about Oreo’s new limited edition flavor: Reese’s Peanut Butter Cup Oreo. They are supposed to be really good but I’ve had a hard time finding them. I know they are available at Walmart and Target but not at the ones I checked this weekend. Inspired by peanut butter and Oreos, I made these cookies.
I started with a thick, soft, peanut butter cookie. I mixed in crushed Oreos. The end result was a delicious combination of flavors. They aren’t meant to taste like the limited edition Oreo, but if you want to do that, you can add in some chopped Reese’s peanut butter cups.
If you like these cookies you might like my soft cookies and cream cookies, too.
Peanut Butter Oreo Cookies
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup white granulated sugar
- 1/2 cup creamy store bought peanut butter
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 1/4 cup all purpose flour
- 8 Oreos
- Cream butter and sugars in a mixing bowl of stand mixer until smooth and fluffy. Add peanut butter, egg and vanilla and mix. Add in flour and baking soda and mix on low speed until dough comes together. Add in Oreos and mix on low speed until Oreos are crushed. Refrigerate dough for 30 minutes.
- Preheat oven to 350°F. Form dough balls about 1 1/2 inch in diameter (you should have enough dough to make about 15 cookies. Place on cookie sheets lined with parchment paper or Silpat mats, spacing 2 inches apart. Bake for 9-10 minutes until tops turn golden. Let cookies cool on sheets to set before removing.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.