Description
These Peanut Butter Oreo Cookies combine the classic flavors of creamy peanut butter with the crunchy, chocolatey goodness of Oreos. With a soft, chewy texture and bursts of Oreo pieces in every bite, these cookies bake quickly at 375°F, making them a perfect sweet treat for any occasion.
Ingredients
Wet Ingredients
- ½ cup salted butter, softened
- ⅔ cup natural peanut butter
- 1 large egg
- ½ tsp vanilla bean paste
Dry Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup all-purpose unbleached flour
Add-ins
- 15 Oreos
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to warm up while preparing the cookie dough.
- Cream Butter and Sugars: In a large bowl, combine the softened salted butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and creamy.
- Add Peanut Butter and Egg: Incorporate the natural peanut butter and the large egg into the butter-sugar mixture. Stir well to combine all wet ingredients evenly.
- Mix in Dry Ingredients: Add vanilla bean paste, baking soda, baking powder, salt, and all-purpose flour to the bowl. Mix until all the ingredients form a consistent dough.
- Prepare Oreos: Place the Oreos in a sturdy plastic bag and crush them using a rolling pin until broken into small pieces. Fold the crushed Oreos into the cookie dough, ensuring an even distribution.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop and place on a baking sheet. If there are leftover loose Oreo crumbs, press them gently on top of each cookie. Slightly flatten each cookie dough ball before baking.
- Bake: Bake the cookies at 375°F for 8 minutes. Remove from oven and allow to cool fully on the baking sheet before transferring to a wire rack or serving.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Do not overbake; cookies will firm up while cooling.
- Use natural peanut butter without added sugar for best balance of sweetness.
- You can substitute vanilla bean paste with ½ tsp vanilla extract.
- Store cookies in an airtight container for up to 5 days for optimal freshness.
