Description
These Peanut Butter Oreo Cookies are a soft, decadent treat perfect for any occasion. Combining the classic flavors of peanut butter and Oreo in a cookie format, they are surprisingly easy to make, even for beginner bakers.
Ingredients
- 12 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1 cup Oreo crumbs, finely crushed
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups peanut butter chips, plus extra for topping
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together on medium speed for 2 minutes until well combined.
- Add the egg and vanilla extract, then mix. Scrape down the sides of the bowl.
- Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt. Mix until partially combined.
- Stir in the peanut butter chips until the dough is uniform.
- Portion the dough into ¼ cup balls. Place 6 dough balls on the prepared baking sheet.
- Press down on the top of each ball with your palm to create a thick disk.
- Bake for 10-12 minutes, or until the edges are just set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies stay soft for days, making them excellent for making ahead.
- You can refrigerate the dough before baking.
- Store leftover cookies in an airtight container at room temperature for 3-5 days.
- Both baked cookies and dough can be frozen. Portion dough into balls, flash freeze until solid, then store in a freezer-safe container. For baked cookies, cool completely before freezing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American