In my quest to create the perfect chocolate chip peanut butter cookie, I found the best one was actually peanut butter Oreo cookies that have some chocolate chips as well. People love dunking Oreos in peanut butter (or so The Parent Trap – the Lindsay Lohan one told me) so why not simply add them to the cookie dough? Well I did and it was so good and you’re welcome in advance.
Peanut butter cookies can get a bad rap for being dry or crumbly. These are not. They are chewy and have melty pools of chocolate as well as crunchy bits. They have the sweet and salty a good peanut butter cookie has. They have all the things making them just a bangarang cookie. Browned butter, chocolate chunks, Oreo chunks and of course, peanut butter.
The other great thing about these peanut butter Oreo cookies is that they are a no chill recipe. Now, can you chill them, yes! I have chilled, and froze the dough just fine but these are flavorful and don’t spread too much straight from the mixer. Chilling the dough will always yield slightly better texture and flavor, so don’t let that stop you. If choosing to chill the dough, I would bring the dough closer to room temperature before baking to encourage them to spread out a little more.
Now that I know it’s only the peanut butter cookie lovers left, don’t forget to try my Cinnamon Peanut Butter Cookies, Sweet and Salty Peanut Butter & Jelly Cookies, or my Easy Honey Roasted Peanut Butter Cookies.
Peanut Butter Oreo Cookies Key Ingredients
- Peanut Butter – Creamy regular peanut butter. Not natural, not homemade, the stuff from your childhood. I pretty much exclusively use Jif because it’s what I’ve eaten my whole life and prefer the taste. But Skippy, Peter Pan, or store brand is just fine too. Use what you like, just the traditional variety as it has the right consistency that will not be oily.
- Oreos – I would use regular Oreo cookies, but who knows, maybe a peanut butter Oreo would be some sort of peanut butter inception and be amazing? I didn’t try it so YMMV.
- Browned Butter – I feel like browned butter is ubiquitous in the baking world but it often feels like a secret ingredient when you are around people who don’t bake. That being said, it adds so much depth of flavor.
Ingredients
- 225 g Unsalted butter 1 cup
- 266 g Dark brown sugar 1⅓ cup
- 66 g Granulated sugar ⅓ cup
- 265 g Creamy peanut butter 1 cup
- 2 large Eggs room temperature
- ½ tbsp Vanilla
- 280 g AP Flour 2⅓ cup
- 1 tsp Sea salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 12 Oreo cookies crushed
- 65 g Semi Sweet chocolate chopped, ~½ chocolate bar
Instructions
- In a medium bowl, measure out flour, salt, baking powder, and baking soda. Whisk together and set aside.
- Put your oreos in either a bag and crush them using a rolling pin or wooden spoon, or into a food processor. Cookies can still have bigger chunks and do not need to be pulverized.
- Chop your chocolate bar.
- Brown half your butter. Place half of your butter in a stainless or light colored bottom sauce pan over medium heat. Stir or swirl your butter as it melts. Butter will boil and then subside, then foam. Butter is browned when it smells nutty and the milk solids are toasted to a medium amber. Remove from heat and pour into the bowl of your stand mixer or a large bowl immediately. Scrape all the toasted milk solids from the sauce pan into the bowl.
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Melt the other half of your butter in the microwave and add to the browned butter.
- Add your brown sugar and granulated sugar and mix until combined.
- Add your peanut butter and vanilla to the butter and sugar and mix on medium until creamy.
- Add your eggs and mix until eggs have been incorporated completely.
- Add your flour mix to the mixer and mix on low until dough just comes together, no longer. Make sure to scrape the bottom of the bowl to insure everything is mixed in.
- Add your oreos and chopped chocolate and stir together with a spatula.
- Scoop your cookie dough onto your prepped baking sheet, leaving a few inches space. On a half sheet baking tray, I usually bake 8 at a time.
- Bake your cookies on the center rack of your oven for about 12 and a half minutes. The cookies will be soft but set, and the edges just beginning to brown.
- Remove from the oven and allow to cool on the tray for about 60 seconds before transferring to a wire cooling tray.
- Store cookies in an airtight container for up to a week. Enjoy!
