Peanut Butter Oreo Cookies

Peanut Butter to the Max

These Peanut Butter Oreo Cookies aren’t just loaded, they’re overloaded! Lots of mini peanut butter-filled Oreos, peanut butter chips, and chocolate chips swimming in a rich peanut butter cookie dough and baked to become one of the yummiest cookie creations you’ll ever bite into!

Chocolate + Peanut Butter Bliss

Okay, all my fellow peanut butter chocolate lovers, we’ve got reason to celebrate! Peanut butter-filled Oreos! They’re a dream come true!

Of course, I prefer baking my own cookies, but I grew up eating Oreos and I consider them a cookie category in themselves. I’ve baked them into my Triple Threat Brownies, and gone crazy with them in my Oreo Cake Balls and Oreo Ice Cream Pie. I LOVE them.

So after discovering and devouring a package of the regular-sized peanut butter-filled Oreos, a bag of the mini ones just happened into my cart and I decided to bring them home and get a little creative with ’em.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter, softened
• Creamy peanut butter
• Light brown sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Peanut butter chips
• Semi-sweet chocolate chips
• Peanut butter-filled Oreo Minis – if you can’t find the mini peanut butter-filled Oreos, you can definitely use the regular-sized peanut butter-filled Oreos or just regular creme filled Oreo Minis

Supplies:

• 2 cookie sheets
• Parchment paper
• Electric mixer fitted with paddle attachment

• Beat on low until just combined.
• With the mixer on low, stir in the peanut butter chips, chocolate chips and Oreos until the Oreos start to crush throughout the dough.
• Roll dough into 2 tablespoon-sized balls and place a few inches apart on the prepared baking sheets. Flatten each ball of dough slightly with the palm of your hand.

• Bake for 14 minutes, rotating cookie sheets halfway through. Let cool completely on cookie sheets.

Storage

Store cookies in an airtight container at room temperature for up to one week.

To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.

To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. 

Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or Ziploc bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges.