Peanut Butter Oreo Cookie Recipe -the ultimate mashup of two favorite treats! Soft, chewy peanut butter cookies packed with crunchy bits of crushed Oreos for the perfect sweet and salty bite. Easy to make and impossible to resist! Serve with a glass of milk or turn them into an ice cream sandwich for an extra indulgent treat. Perfect for parties, bake sales, or just because!
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Peanut Butter Cookies with Crushed Oreos
Peanut butter cookies are already a dream with their rich, nutty flavor and soft, chewy texture, but add in some crushed Oreos, and they become downright irresistible. Each bite is packed with layers of flavor—warm, buttery cookie dough, a punch of peanut goodness, and little pockets of chocolatey crunch that melt into the mix. It’s like the best of two classic cookies combined into one, and honestly, it’s hard to stop at just one!
How to Make Peanut Butter Oreo Cookies
These cookies are super easy to make with only a few pantry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat together white sugar, light brown sugar, unsalted butter, shortening, and peanut butter at medium speed. Add eggs and vanilla extract. Add dry ingredients – all-purpose flour and baking soda, and mix well. Stir in crushed Oreo cookies.
Scoop cookie dough onto a baking sheet lined with parchment paper using a medium cookie scoop. Bake in a preheated oven until the edges are golden brown. Cool completely on a wire rack.
Helpful Tips & Frequently Asked Questions
- I use Jif or Skippy creamy peanut butter. You can substitute crunchy peanut butter.
- I have not made these cookies with natural peanut butter, so I can not say how they turn out.
- Why use shortening? Shortening makes the cookies crumbly, flaky, and tender. Shortening is 100 percent fat as opposed to butter and lard, which are about 80 percent fat—using shortening results in especially tender cakes, cookies, and pie crusts.
- Can I substitute butter? You can, but it will change the texture of the cookies.
- I make the cookie dough in an electric stand mixer. You can mix the dough in a large bowl with a hand mixer or by hand with a rubber spatula or wooden spoon.
- One cup of all-purpose flour weighs 4.25-ounces. To correctly measure flour, give the flour a stir or whisk to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat, straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Can Peanut Butter Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookies, scoop the dough and place it on a baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
- When ready to bake cookies, place frozen cookie dough balls on a baking sheet and add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer.
- To freeze the unbaked cookies, scoop the dough and place it on a baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.
- Store the cookies in an airtight container at room temperature.
Homemade Peanut Butter Cookie Recipe
These are the BEST peanut butter cookies! One bite and you are sure to agree. Peanut butter Oreo cookies are a treat that deserves to be served in a way that makes them even more irresistible.
- Fresh from the oven, they’re perfect with a cold glass of milk, letting that rich peanut butter and chocolatey crunch shine.
- If you want to get a little fancy, try sandwiching a scoop of vanilla or cookies and cream ice cream between two cookies for the ultimate dessert.
- They also make a great addition to an ice cream sundae—just crumble a few on top with a drizzle of hot fudge or peanut butter sauce.
- For a party platter, stack them up alongside other cookies and some chocolate-dipped pretzels for a fun mix of flavors and textures. However you serve them, these cookies won’t last long!
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Peanut Butter Oreo Cookies
Yield: 4 dozen
Peanut Butter Oreo Cookie Recipe -the ultimate mashup of two favorite treats! Soft, chewy peanut butter cookies packed with crunchy bits of crushed Oreos for the perfect sweet and salty bite. Easy to make and impossible to resist! Serve with a glass of milk or turn them into an ice cream sandwich for an extra indulgent treat. Perfect for parties, bake sales, or just because!
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Preheat oven to 350ºF.
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Cream together the sugars, butter, shortening and peanut butter. Add the eggs and vanilla. Mixing well.
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Sift the dry ingredients together and add gradually until blended well. Mix in the crushed Oreo cookies.
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Scoop cookie dough using a medium cookie scoop. Roll cookie dough balls into sugar. Place on parchment lined cookie sheets (don’t mash with fork).
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Bake at 350° oven for 11-13 minutes.
- I use Jif peanut butter. You can use your favorite brand – Skippy and Peter Pan are good.
- Can I use natural peanut butter? I have not tested this recipe with natural peanut butter, so I can not say how they turn out.
- Why use shortening? Shortening makes the cookies crumbly, flaky, and tender. Shortening is 100 percent fat as opposed to butter and lard, which are about 80 percent fat. Using shortening results in especially tender cakes, cookies, and pie crusts.
- Can I substitute butter? You can, but it will change the texture of the cookies.
- I make the cookie dough in an electric stand mixer. You can mix the dough with a hand mixer or by hand with a spatula or wooden spoon.
- For larger cookies, use an ice cream scoop and increase the cooking time by a few minutes.
- Add a sprinkle of sea salt on the warm cookies for a sweet and salty treat.
- Can Peanut Butter Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough ballsto a freezer bag and store the balls in the freezer for 3 to 6 months.
- There is no need to thaw the cookies before baking, add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep for about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough ballsto a freezer bag and store the balls in the freezer for 3 to 6 months.
- Store the cookies in an airtight container at room temperature.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
