Peanut Butter Oreo Cookies
Recipe from Two Peas and Their Pod
These peanut butter cookies are soft, chewy, and packed with chunks of Oreo cookies and chocolate chips. With rich peanut butter flavor and crunchy cookie bits in every bite, they’re easy to make and even easier to love.
Servings: 30 cookies
Calories: 270kcal
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 creamy peanut butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups chopped Oreo cookies, plus extra for pressing on top, if desired
- 1 cup chocolate chips
- Flaky sea salt, for sprinkling on cookies
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
Storing: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months. Just thaw at room temp when ready to enjoy! You can also freeze the cookie dough balls for up to 3 months. Don't thaw before baking, just add a couple of minutes to the baking time.
Nutrition
Calories: 270kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 193mg | Potassium: 108mg | Fiber: 1g | Sugar: 22g | Vitamin A: 219IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 2mg