Peanut Butter Oreo Cookies

Name: Peanut Butter Oreo Cookies
Prep time: 1 h
Cook time: 10 min
Total time: 70 min
Yield: 15
Ingredients: 1 ¼ cups (156g) all-purpose flour; ¾ teaspoon baking soda; ¾ teaspoon salt; ½ cup (128g) peanut butter; ¾ cup (165g) light brown sugar; ¼ cup (50g) white sugar; 1 egg; 1 tablespoon vanilla extract; ½ cup (112g) vegetable oil; 1 cup crushed Oreos (about 10 cookies) – you can use any type you like; I prefer a mix of classic and blonde Oreos; ½ cup chocolate chips

by Kiki Cooks

15 cookies

1 hr 10 min

If you're a fan of peanut butter, Oreos, and chocolate, then these Peanut Butter Oreo Cookies are about to become your new favorite treat! This recipe combines the rich, nutty flavor of peanut butter with the crunch of crushed Oreos and the sweetness of melty chocolate chips, creating a soft and chewy cookie that’s completely irresistible.

What makes these cookies extra special? The dough is chilled before baking, which helps develop the flavors and ensures the perfect chewy texture. Plus, you can customize the Oreos—try a mix of classic and blonde for added variety! Whether you're baking for a gathering, treating yourself, or just need an excuse to use up those Oreos in your pantry, this recipe is a must-try.

Let’s get baking!

Peanut Butter Oreo Cookies

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Recipe details

Yield 15 cookies
Time spent: Prep time: 1 Hours Cook time: 10 Minutes Total time: 1 hr 10 min

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Ingredients

Dry Ingredients

1 ¼ cups (156g) all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt

Wet Ingredients

½ cup (128g) peanut butter
¾ cup (165g) light brown sugar
¼ cup (50g) white sugar
1 egg
1 tablespoon vanilla extract
½ cup (112g) vegetable oil

Mix-ins

1 cup crushed Oreos (about 10 cookies) – you can use any type you like; I prefer a mix of classic and blonde Oreos
½ cup chocolate chips

Instructions

Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mix the peanut butter, sugars, egg, vanilla extract, and vegetable oil until fully combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until the dough is almost fully combined—some streaks of flour should still be visible.
Gently fold in the chocolate chips and crushed Oreos using a rubber spatula. Be careful not to overmix. The dough will appear wet—this is normal. Cover with plastic wrap and refrigerate for 45 minutes.
After chilling, preheat the oven to 350°F (175°C). Scoop out 3-tablespoon portions of dough, roll into balls, and place 6 on the prepared baking sheet. Flatten slightly with two fingers, smoothing out any cracks.
Bake for about 10 minutes, or until the edges are set but the centers remain soft and slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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