Peanut Butter Oreo Cookies

Course Dessert, Snack

Prep Time 15

Cook Time 12

Servings

Calories 278kcal

Author Madeline Tague

Ingredients

22 oreos not double stuffed 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.

Notes

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.

Nutrition