These Peanut Butter Oreo Cookies are the ultimate mashup of two of the most beloved cookies of all time. I was inspired by one of my favorite movies, The Parent Trap, where the twins dip their Oreo cookies in a jar of Skippy peanut butter. Turning that flavor combination into a cookie recipe is a childhood dream come true.
These cookies are made with a rich and chewy peanut butter cookie base, loaded with crushed Oreo pieces folded into the dough, and topped with a half Oreo pressed on top before baking for the most impressive and irresistible cookie.
Looking for another peanut butter cookie recipe? Try these Peanut Butter Chocolate Chip Oatmeal Cookies.
Quick
Beginner-friendly
Quick Look: Peanut Butter Oreo Cookies
- ⏱️ Prep Time: 15 minutes
- 👩🍳 Cook Time: 12 minutes
- 🕖 Total Time: 27 minutes
- 🥜 Servings: 12 servings
- ⚡️ Calories: 278 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in the oven at 350F
- 🛒 Main Ingredients: Oreos, peanut butter, sugar, flour
- ⭐️ Difficulty: Easy! This is a beginner-friendly recipe!
Why You’ll Love This Recipe
- You can customize for any holiday! – I am not a “fun” holiday mom who makes intricate holiday treats, BUT I can surely mix holiday oreos into dough and add some holiday M&Ms on top. And honestly it’s better this way because I make a festive treat that I KNOW will still taste good.
- They satisfy my salty sweet cravings. – Truly nothing better than a sweet treat with a generous amount of salty flavor. The creamy peanut butter dough is perfectly salted so that when the extra sweet crushed oreos get folded in the flavors are perfectly balanced.
- You can freeze half for later. – I like to make a double batch and freeze half for later. I freeze before baking and then store the dough balls in the freezer for up to 3 months. Bake the dough directly from frozen at 325F for 15-16 minutes.
For another favorite cookie recipe, try these Fluffernutter Cookies.
I made a batch of these PB Oreo cookies with orange Halloween Oreos and Reese’s Pieces on top and they were a HIT for a Halloween party!! I highly recommend making a batch for a festive treat that’s not too much work.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these peanut butter oreo cookies. For a full list of ingredients, see the full recipe.
- Oreos – Any Oreo flavor works in the dough though so feel free to try seasonal or flavored varieties!
- Butter – use salted butter and let it soften to room temperature before adding to the cookie mixture
- Peanut butter – use a regular creamy peanut butter, not natural. Natural or drippy peanut butter has too much oil and will make the cookie dough too soft and greasy. A conventional creamy peanut butter like Jif or Skippy works best.
- Sugar and brown sugar – both work together to add the perfect level of sweetness
- Egg – make sure your egg is room temperature
- All purpose flour – to make these gluten free, you can substitute your favorite one to one gluten free flour
Want another fun cookie recipe to try? Try these Monster Cookies.
How to make These Peanut butter Oreo Cookies
Step 1: Place 15 oreos in a bag and bang on them with the back of a spoon until they break into large chunks. I don’t like to break them up too much.
Step 2: Pour butter, creamy peanut butter, granulated sugar and brown sugar into a large mixing bowl. Mix together until soft and fluffy. Pour in the egg and vanilla and mix again.
Step 3: In a separate bowl mix together the all purpose flour, baking powder and kosher salt. Pour dry ingredients in with the wet and mix again. Lastly, mix in the oreo pieces.
Cover mixing bowl and chill in the refrigerator for 1 hour. When its almost been an hour, preheat the oven to 350F, line two baking sheets with parchment paper and break the remaining 7 oreos into large chunks.
Step 4: Using a cookie scoop, scoop out about 3 tbsp of batter per ball and place on a parchment lined baking sheet. Roll into more evenly shaped balls. Top each ball with oreo pieces*.
Bake at 350F for 12 minutes. Cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
*Press gently into the top of the dough ball before baking, not after. Pressing too hard will flatten the cookie so just a light press is all you need. This is what makes these cookies look so impressive and is a key visual differentiator from other peanut butter oreo cookie recipes.
Mad’s Expert Tips for the Best Peanut Butter Oreo Cookies 🥜
- Use softened room temperature butter. Softened butter creams properly with the sugars and gives the cookies the best soft and chewy texture. Melted or cold butter will change the spread of the cookies.
- Do not overbake. Pull the cookies out when the edges look set but the centers still look slightly underdone. They will continue to cook on the hot baking sheet for a few minutes after coming out of the oven. Overbaking makes them dry.
- Crush the Oreos into varied sizes. Do not crush the Oreos too finely. You want a mix of some fine crumbs and some bigger chunks so you get a little crunchy Oreo in every bite. A zip lock bag and rolling pin gives you the most control.
- Press the Oreo half on top before baking. This is the finishing touch that makes these look bakery-style. Press it gently into the top of each dough ball right before the cookies go into the oven so it bakes right into the cookie.
For another cookie recipe with some fun mix-ins, try these Kitchen Sink Cookies.
Storage and freezing
Store in an airtight container at room temperature for up to 5 days or in a freezer bag in the freezer for up to 3 months.
Other Peanut butter treats
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Peanut Butter Oreo Cookies
Ingredients
- 22 oreos 15 for batter and 7 for topping
- 1 stick salted butter – room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar – packed
- 1 egg – room temperature
- 1 tsp vanilla extract
- 1 cup all purpose flour – scoop and level measured
- 1 tsp baking powder
- ½ tsp kosher salt
Instructions
- Place 15 oreos in a bag and bang on them with the back of a spoon until they break into large chunks. I don’t like to break them up too much.
- Pour butter, creamy peanut butter, granulated sugar and brown sugar into a large mixing bowl or the bowl of a stand mixer. Mix together with an electric hand mixer or paddle attachment of the stand mixer until soft and fluffy. Pour in the egg and vanilla and mix again.
- In a separate bowl mix together the all purpose flour, baking powder and kosher salt. Pour dry ingredients in with the wet and mix again. Lastly, mix in the oreo pieces.
- Cover mixing bowl and chill in the refrigerator for 1 hour. When its almost been an hour, preheat the oven to 350F, line two baking sheets with parchment paper and break the remaining 7 oreos into large chunks.
- Using a cookie scoop, scoop out about 3 tbsp of batter per ball and place on a parchment lined baking sheet. Roll into more evenly shaped balls. Top each ball with oreo pieces.
- Bake at 350F for 12 minutes. Cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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