Description
Delight in these rich and chewy Peanut Butter Oreo Cookies, combining creamy peanut butter and crunchy Oreo cookie pieces for an irresistible treat. Baked to golden perfection and sprinkled with flaky sea salt, these cookies boast a perfect balance of sweet, salty, and chocolatey flavors, ideal for sharing or indulging.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
Add-ins
- 1 1/2 cups chopped Oreo cookies, plus extra for pressing on top if desired
- 1 cup chocolate chips
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream Butters and Sugars: Using a stand mixer or hand mixer, beat together the room-temperature unsalted butter and creamy peanut butter until smooth and combined. Add the light brown sugar and granulated sugar, and continue to beat until the mixture is creamy and smooth, about 2 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla bean paste until the batter is well combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined; do not over mix to maintain cookie texture.
- Fold in Add-ins: Gently stir in the chopped Oreo cookies and chocolate chips evenly throughout the dough.
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into balls. Roll each ball in granulated sugar for a lightly crispy coating. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 11 minutes, or until cookies are golden at the edges and just set in the middle. Avoid overbaking as cookies continue to firm up when cooling.
- Add Finishing Touch: Remove the baking sheet from the oven and immediately sprinkle the cookies with flaky sea salt. While still warm, gently press extra Oreo pieces on top of the cookies for added texture and flavor.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or store in an airtight container.
Notes
- For best results, use room temperature butter to ensure smooth creaming with the peanut butter.
- Pressing extra Oreo pieces on top while warm helps them adhere and provides a decorative look.
- Cookies will seem slightly soft when removed from the oven but will firm up as they cool — avoid overbaking.
- Use parchment paper or a silicone mat to prevent sticking and promote even baking.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
