Peanut Butter Oreo Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
30 cookies
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Calories
270 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Oreo Cookies
Description
The Peanut Butter Oreo Cookies recipe blends creamy peanut butter with diced Oreo cookies and chocolate chips, embedded in a dough made with all-purpose flour, baking powder, and soda for lift. The sugar coating on the outside provides a subtle crunch after baking at 350°F until golden at the edges, while the flaky sea salt on top sharpens the flavors. The cookies retain a tender texture inside due to careful mixing and timely baking.
With a balance of sweet and salty notes and a chewy texture from the cookie bits and chocolate, these cookies work well alongside a glass of milk or as a satisfying treat during the day.
Cookies should be kept in an airtight container at room temperature for up to three days or frozen for longer storage. Cookie dough balls can also be frozen and baked fresh, adding a couple of minutes to the baking time when cooking from frozen.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup peanut butter creamy
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 1/2 cups Oreo cookies plus extra for pressing on top, if desired, chopped
- 1 cup chocolate chips
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 2 minutes. Add in the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don't over mix.
- Stir in the chopped Oreos and chocolate chips.
- Take about 2 tablespoons of dough and form a cookie dough ball. Roll in granulated sugar. Place cookies on prepared baking sheet, about 2-inches apart.
- Bake the cookies for 8 to 11 minutes or until they are golden at the edges and just set. Don't over bake, the cookies will set up as they cool. Remove pan from oven and sprinkle with flaky sea salt. While the cookies are still warm, you can gently press extra Oreo pieces on top of the cookies.
- Let cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze baked cookies for up to 3 months, thawing at room temperature before eating.
- Cookie dough balls can be frozen up to 3 months; bake them from frozen, adding a couple of extra minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 193mg | 8% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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