5 from 12 votes
Peanut Butter Oreo Cookies
Peanut Butter Oreo Cookies combine classic peanut butter cookie dough with chopped Oreo pieces and chocolate chips mixed throughout for a rich, textured bite. The dough is rolled in granulated sugar before baking to add a delicate crispness to the surface. A sprinkle of flaky sea salt atop warm cookies enhances the sweet and salty contrast. These cookies hold their shape with soft centers and slightly crisp edges, making them enjoyable as a snack or dessert.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
30
cookies
Calories:
270 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 270
% 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.