Peanut Butter Oreo Cookies are soft, delicious, and loaded with two of my favorite things: crunchy Oreo cookies and creamy peanut butter chips! Every bite is packed with chocolate, peanut butter, and plenty of cookie goodness!
These cookies disappear fast at my house! They are easy to make, perfect for sharing, and always a hit with anyone who loves the classic peanut butter and chocolate combo. And if you can’t get enough peanut butter cookies, be sure to try my Thick and Chewy Peanut Butter Chocolate Chip Cookies, too. They are another family favorite that disappears just as fast!
Ingredients & Substitutions
- Butter: I use unsalted butter so I can control the amount of salt in the cookies. If using salted butter, you may want to reduce the kosher salt slightly.
- Sugar: A mix of granulated sugar and light brown sugar gives these cookies crisp edges, soft centers, and plenty of flavor.
- Eggs: Let the eggs come to room temperature before mixing. They blend into the dough more easily and help create a soft texture.
- Vanilla extract: Vanilla adds warm flavor and brings all of the ingredients together. Pure vanilla extract is recommended for the best taste.
- All-purpose flour: Measure the flour correctly by spooning it into the measuring cup and leveling it off, or use a kitchen scale for the most accurate results.
- Baking soda and baking powder: Using both gives the cookies the perfect balance of lift while keeping them thick and soft.
- Oreo cookies: Regular Oreo cookies work best. Chop them into bite-sized pieces so you get plenty of cookies in every bite. But, if you really love peanut butter, try the cookies with Oreo Reese’s chocolate sandwich cookies. They were delicious, too!
- Peanut butter chips: Peanut butter chips add creamy peanut butter flavor throughout the cookies. If you prefer, you can substitute semi-sweet, milk, or white chocolate chips.
Tips for the Best Peanut Butter Oreo Cookies
- Measure the flour correctly. Too much flour can make the cookies dry. For the best results, use a kitchen scale or spoon the flour into the measuring cup and level it off.
- Don’t overmix the dough. Mix just until the flour disappears to help keep the cookies soft and tender.
- Leave some Oreo pieces chunky. A mix of small and larger pieces gives every cookie plenty of cookies-and-cream flavor and a great texture.
- Use a cookie scoop. A 2-tablespoon cookie scoop helps the cookies bake evenly and keeps them the same size.
- Don’t overbake. The cookies are ready when the edges are lightly golden, and the centers still look slightly underbaked. They will continue to set as they cool on the baking sheet.
- Add extra Oreo pieces on top. For bakery-style cookies, gently press a few extra chopped Oreo pieces or peanut butter chips onto the tops of the dough balls before baking. It makes the finished cookies look even more irresistible.
FAQs
Can I use different Oreo flavors?
Yes! Regular Oreo cookies are my favorite for this recipe, but you can easily switch things up with Golden Oreos, Peanut Butter Oreos, or another favorite flavor.
Can I use chocolate chips instead of peanut butter chips?
Absolutely! Semi-sweet, milk chocolate, white chocolate, or even peanut butter and chocolate chips together are all delicious options.
Do I need to chill the cookie dough?
No. This dough bakes up thick and soft without chilling. If your kitchen is especially warm or the dough becomes too soft to scoop, you can chill it for about 20 to 30 minutes before baking.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
Why You’ll Love These Peanut Butter Oreo Cookies
- Soft: These cookies bake up soft with chewy centers and lightly golden edges.
- Loaded with mix-ins: Every bite is packed with crunchy Oreo pieces and creamy peanut butter chips.
- No chilling needed: The dough is ready to bake right away, making these cookies easy to whip up anytime.
- Perfect for sharing: They are always a hit at parties, bake sales, cookie swaps, or whenever you need a fun homemade treat.
- Easy to customize: Try different Oreo flavors or swap the peanut butter chips for your favorite baking chips.
How to Store Peanut Butter Oreo Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They will stay soft and chewy.
Freezer: Freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving.
Freeze the Dough: For freshly baked cookies anytime, scoop the dough into balls and freeze them on a parchment-lined baking sheet until firm. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Peanut Butter Oreo Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups chopped Oreo cookies, about 8 to 10 cookies
- 1 ½ cups (273 g) peanut butter chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped Oreo cookies and peanut butter chips until evenly distributed throughout the dough.
- Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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