Peanut butter. Oreos. Chocolate Chip Cookies. You’ve had them all separate, but have you put ’em all together? I did, and let me tell ya… these Peanut Butter Oreo Chocolate Chip Cookies are THE BEST!
Why are these THE BEST Peanut Butter Oreo Choc Chip Cookies?
- Double the Peanut Butter. These cookies have a peanut butter cookie dough base, AND peanut butter filled Oreos mixed in for an extra peanut buttery bite.
- Texture. This cookie dough takes an overnight nap in the fridge (or at least 2 hours!) to create the most perfect chewy texture and the Oreo pieces add a nice crunch.
- Easy! This recipe can be made in one bowl by hand. No stand mixer (or even hand mixer) required!
Ingredients
- Butter. I suggest a high quality salted butter, such as Kerrygold.
- Peanut Butter. Any creamy JIF style peanut butter will work. Avoid using “natural” peanut butters where the oil separates.
- Eggs. 1 Large Egg + an extra yolk for extra chewy cookies.
- Vanilla. I like using vanilla bean paste, but pure vanilla extract works too!
- Dry Ingredients. All purpose flour, baking soda, and salt. I haven’t tested it yet, but you should be able to sub a 1 to 1 gluten free flour like this one from King Arthur Baking for a gluten free version of this recipe without any issues.
- Mix-ins. You’ll need about 1 1/4 C Chocolate and 10-12 Peanut Butter Oreos. I like using a mix of semi sweet and dark chocolate, both chips and a chopped chocolate bar.
How to make Peanut Butter Oreo Chocolate Chip Cookies
Make the Cookie Dough.
In a large bowl, add the peanut butter and butter. I like to slice the butter into TBSP sized pieces to help it melt more easily. Microwave for about 30 seconds, or until mostly melted. Add the sugar and brown sugar and whisk to combine. Add the vanilla, egg, and egg yolk. Whisk vigorously for 1 minute, or until the mixture becomes thick and glossy. This will help improve the texture of your cookies!
Add the dry ingredients and fold gently until mostly combined with a few streaks of flour remaining. Add the chocolate and chopped Peanut Butter Oreos and fold to incorporate the mix ins and the remaining streaks of flour. Line a quarter sheet pan with parchment paper. Use a 2 TBSP cookie scoop to portion the dough into 12 cookie dough balls. Cover with plastic wrap and place in the fridge for at least 2 hours, but preferably overnight.
Bake the Cookies.
Preheat the oven to 350 and remove the cookie dough from the fridge. If you want cookies with smooth tops, like the ones in these photos, you’ll need to roll the dough into smooth balls between your palms. If you don’t roll them, they will bake just fine but just wont be as smooth.
Line two cookie sheets with parchment paper and arrange 6 cookies per sheet, leaving plenty of room between the cookies to allow them to spread. Bake for 11-12 minutes, or until the edges are set and golden, but the center still looks slightly under baked. Leave the cookies on the counter on the hot cookie sheet for 3-5 minutes to allow them to finish baking, then transfer to a cooling rack. While the cookies are still hot top with extra chocolate chips, Oreo pieces, and flaky salt.
Peanut Butter Oreo Chocolate Chip Cookie FAQs
- Can I make the dough ahead of time? Yes. You can make the dough, portion and roll into balls, and then store in a freezer ziplock or airtight container in the freezer for 3-6 months… not that they’d ever last that long.
- Can I make this recipe gluten free? I haven’t personally tested this recipe for GF yet, but you should have no problem swapping the all purpose flour for a gluten free flour alternative.
- Can I make these without peanut butter? Of course. If you have a peanut allergy or just simply don’t love peanut butter, you could easily sub for almond butter or even cookie butter. And feel free to use whatever Oreo flavor sounds best to you!
- Can I skip the extra egg yolk? You can, just use 1/4 less total flour and be aware that the texture won’t be exactly the same as if you’d follow the recipe exactly.
Peanut Butter Oreo Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 12 Cookies
- Category: Cookies
Description
Soft and chewy peanut butter chocolate chip cookies with dark chocolate chips and peanut butter Oreo pieces.
Ingredients
- 1/2 C (113g) Salted Butter
- 1/2 C (125g) Creamy Peanut Butter
- 1/4 C (50g) Granulated Sugar
- 3/4 C (150g) Light Brown Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 1 tsp Vanilla Bean Paste (or 2 tsp of pure vanilla extract)
- 1 1/4 C (160g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 C Semi Sweet Chocolate Chips (+ extra for top of cookies)
- 1/2 C Dark Chocolate Bar, chopped
- 6 Peanut Butter Oreos, chopped (+extra for top of cookies)
- Flaky Salt, optional
Instructions
- In a large mixing bowl, melt the butter and peanut butter until smooth.
- Whisk in the sugar and light brown sugar until combined.
- Add the egg, egg yolk, and vanilla bean paste and whisk vigorously for 1 minute or until thick and glossy.
- Fold in the dry ingredients until just combined.
- Fold in the chocolate and Oreo pieces.
- Line a quarter sheet pan with parchment paper and use a 2 TBSP cookie scoop to portion the cookie dough into 12 cookies.
- Cover with plastic wrap and place in the fridge for at least 2 hours, up to overnight.
- When ready to bake preheat the oven to 350 and line two cookie sheets with parchment paper.
- Optional – roll the cookie dough into smooth balls between your palms.
- Place 6 cookies per tray leaving plenty of room for the cookies to spread.
- Bake for 11-12 minutes, or until the edges are set but the centers still look slightly under baked.
- Remove from oven, but let cookies sit on the hot sheet pans for 3-5 minutes to finish baking, then transfer to a cooling rack.
- While the cookies are still hot top with extra chocolate chips and Oreo pieces and flaky salt.
Notes
- To make dough ahead- follow instructions as written, but instead of placing the dough in the fridge, place it in an airtight container or freezer zip lock bag and keep in the freezer for 3-6 months. When ready to bake, set frozen dough on the counter for 20-30 minutes, then bake as directed.
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