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Peanut Butter Oreo Cookies

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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!

  • Author: Marisa Guerra
  • 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

  1. Preheat oven to 350º F.
  2. 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.
  3. Add in the egg and mix until combined.
  4. 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.
  5. Place the bowl of dough in the fridge to chill for at least 10 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer melted peanut butter to a small piping bag or ziploc with the tip cut off and carefully drizzle over each cookie.
  10. 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.

Find it online: https://marisabakes.com/2023/10/11/peanut-butter-oreo-cookies/