I love peanut butter cookies, and I couldn't help but take a fun twist on the classic and add Oreos in honor of one of my favorite movies, The Parent Trap. Let me tell you, Annie and Hallie were right, peanut butter and Oreos are a great pair.
These Peanut Butter Oreo Cookies are soft and chewy with crushed Oreos in every bite and the most delicious peanut butter drizzle. Plus they're really easy to make and only take about 30 minutes and minimal dishes!
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Let's bake! Get started by preheating your oven to 350º F. In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.
Add in the egg and mix until combined. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
Place the bowl of dough in the fridge to chill for at least 10 minutes. Using a 2 tablespoon scoop, form cookies into balls and roll each in crushed Oreos, pressing down the larger pieces to make sure they stick. Place each cookie on a parchment line d cookie sheet a few inches apart.
Bake the cookies for about 14-16 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Heat the peanut butter in a microwave safe bowl for 10-15 seconds, stirring it to make sure it is more liquid like. Heat it for another 5 seconds at a time until it is.
Transfer melted peanut butter to a small piping bag or ziploc with the tip cut off and carefully drizzle over each cookie. Enjoy!
Peanut Butter Oreo Cookies
These Peanut Butter Oreo Cookies are soft and chewy with crushed Oreos in every bite and the most delicious peanut butter drizzle. Plus they're really easy to make and only take about 30 minutes and minimal dishes!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
Ingredients
- 4 oz (½) cup unsalted butter, softened
- 106 grams (½ cup) brown sugar
- 99 grams (½ cup) white sugar
- 135 grams (½ cup) creamy peanut butter
- 1 egg
- 180 grams (1 ½ cups) flour
- 1 tsp baking soda
- ¼ tsp salt
- 8 Oreo cookies with filling, crushed
- 135 grams (½ cup) creamy peanut butter, for topping
Instructions
- Preheat oven to 350º F.
- In a stand mixer fitted with a paddle attachment, blend together the butter, sugars, and peanut butter on medium speed until combined. Scrape down the sides of the bowl.
- Add in the egg and mix until combined.
- With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
- Place the bowl of dough in the fridge to chill for at least 10 minutes.
- Using a 2 tablespoon scoop, form cookies into balls and roll each in crushed Oreos, pressing down the larger pieces to make sure they stick. Place each cookie on a parchment lined cookie sheet a few inches apart.
- Bake the cookies for about 14-16 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
- Heat the peanut butter in a microwave safe bowl for 10-15 seconds, stirring it to make sure it is more liquid like. Heat it for another 5 seconds at a time until it is.
- Transfer melted peanut butter to a small piping bag or ziploc with the tip cut off and carefully drizzle over each cookie.
- Enjoy!
Notes
- Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
- Cookie dough can be made ahead, scooped, and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
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