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Oreo Stuffed Peanut Butter Cookies

Oreo Stuffed Peanut Butter Cookies are big, indulgent, and crave-inducing. Pair an Oreo cookie with a soft and chewy peanut butter cookie in this match-made-in-heaven cookie! They are easy to make and probably just a little too easy to eat! Enjoy!

A stack of halved peanut butter cookies with Oreo cookies stuffed inside and the words, Oreo Stuffed Peanut Butter Cookies.

One of my most iconic childhood memories is the moment in the 1998 Parent Trap movie when Hallie Parker and Annie James realize they both enjoy the odd, but surprisingly magical, combination of Oreos and peanut butter. If you were one of the many movie-watchers who instantly tried the combination yourself, then you know how delicious it is too.

Chocolate and peanut butter have always been a match made in heaven. These cookies, with a bit of a twist of using an Oreo cookie, are no exception.

I want you to imagine a Reese’s Peanut Butter cup–but flipped inside out. Now the peanut butter flavor is on the outside with a chocolatey interior. And there you have it, an Oreo Stuffed Peanut Butter Cookie. Let’s make them!

Why You’ll Love This Recipe

  • Some peanut butter cookies are dry and bland. Not this recipe! These cookies are soft, chewy, filled with peanut butter flavor, and perfectly textured.
  • Each cookie is filled with whole Oreo. What’s not to love?
  • These are big indulgent cookies that will give you so much more for your money than the popular (and pricey) “gourmet cookies” out there.
  • The cookies are rolled in sugar before baking for that extra bakery-style touch.
Peanut butter cookies with Oreo cookies baked inside.

Ingredients in Oreo Stuffed Peanut Butter Cookies

A few notes on some of the ingredients used in the cookies:

Unsalted Butter – Use a standard unsalted American butter.

Granulated Sugar and Light Brown Sugar – using two types of sugar creates a perfectly textured cookie.

Peanut Butter – It’s really important to use a conventional peanut butter here (like Jif, Skippy, or a generic brand). Skip the natural or organic brands that have oil separation as they are not the right consistency for these cookies.

All-Purpose Flour – I use all-purpose flour in my baking. It’s very important to measure your flour correctly. Use a scale for best results.

Oreos – Use regular chocolate Oreos here (or a generic substitute). You could experiment with Golden Oreos too if you wish.

Other Ingredients: You’ll also need a large egg, vanilla extract, baking soda, salt, and a little extra sugar for rolling the cookies.

A stack of halved cookies with Oreos baked inside.

How to Make Oreo Stuffed Peanut Butter Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Mix the Dough

You’ll use a hand mixer to cream together softened butter and the sugars. Then we’ll add the peanut butter, vanilla, and finally an egg.

The dry ingredients go right in and then it’s time to chill the soft and sticky dough.

Chill

Chill dough for 2 hours (or up to 2 days). This makes it easier to scoop and prevents the cookies from over-spreading.

Scoop and Bake the Cookies

Remove dough from fridge and allow to soften at room temperature for 15-25 minutes.

Use a 3-tablespoon cookie scoop a cookie, flatten the scoop to about a 3″ pancake and place an Oreo cookie in the middle.

Fold the edges around the cookie and gently squish and form dough around the cookie until it’s completely covered. Each ball of dough will weigh about 1.6 ounces.

Roll in the bowl of granulated sugar and place the “seam” side down on the cookie sheet. Repeat with remaining dough (about 14 cookies total).

Four numbered images showing how to wrap peanut butter cookie dough around an Oreo.

Bake for 13-15 minutes or until cookies are puffed, lightly crackled on top, and the edges are golden.

A stack of Oreo stuffed Peanut Butter Cookies.

Frequently Asked Questions

Why Are My Cookies Dry?

Be sure to measure the flour correctly. Too much flour will make cookies dry and crumbly. A kitchen scale is a small investment that will pay off immediately in the quality of baked goods you produce. Plus, it’s really handy and saves tons of time.

I’m In a Hurry, Can I Skip Chilling the Dough?

You can, but I wouldn’t suggest it. This peanut butter cookie dough bakes best after it’s chilled in the fridge for a few hours. It lessens the spread of the cookies and creates just the right texture. If you are in a hurry, try my Oreo Stuffed Chocolate Chip Cookies instead which are a no-chill recipe.

I Don’t Have a Hand Mixer, Can I Still Make This Recipe?

You can absolutely cream the butter and sugars by hand, but it does take a bit longer. I use a fork and put on some good music or a podcast while I cream butter and sugar together.

Can I Use “Double Stuffed” Sandwich Cookies for This Recipe?

Most likely yes. I have not tested it though. Because the cookies are a bit larger, you might need slightly more dough to cover them.

How to Store the Cookies

These cookies are excellent stored at room temperature for up to 2-3 days after baking. If you need to store them longer than that, I suggest freezing for the best taste!

How to Freeze the Cookies

Wrap pairs of two cookies in plastic wrap and package in a freezer safe zip top bag. Label and freeze for 1-2 months (usually depending on your freezer). Thaw at room temperature.

A stack of three Oreo stuffed peanut butter cookies cut in half to reveal the cookie inside.

Oreo Stuffed Peanut Butter Cookies

Love Oreos and peanut butter? You will go nuts for this amazing cookie. Oreo Stuffed Peanut Butter Cookies are easy to make and filled with the delicious flavors of peanut butter and cookies 'n cream. Indulge in these big beautiful cookies! They also look so great on a holiday platter. Everyone will love them!
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Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 288 kcal

Ingredients
  

  • 8 tablespoons unsalted butter 4 ounces, room temperature
  • 1/2 cup packed light brown sugar 3.5 ounces
  • 1/3 cup granulated sugar 2.5 ounces
  • 1/2 cup smooth peanut butter 4.5 ounces
  • 1 teaspoon vanilla extract
  • 1 large egg room temp
  • 1 1/4 cups all-purpose flour 6.25 ounces
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3-1/2 cup granulated sugar (for rolling cookies in) place in a small bowl for rolling cookies in
  • 16 chocolate sandwich cookies (such as Oreo)

Instructions
 

  • In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2 minutes.
  • Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
  • Sprinkle the flour, baking soda, and salt over the mixture and mix on low or use a (spatula to fold together) until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
  • Chill dough for two hours or up to two days.
  • Remove dough from fridge and allow to soften at room temperature for 15-25 minutes. It should be easily scooped at this point.
    Meanwhile, preheat oven to 350°F and line two baking sheets with parchment paper.
  • Use a 3-tablespoon cookie scoop a cookie, flatten the scoop to about a 3" pancake and place an Oreo cookie in the middle. Fold the edges around the cookie and gently squish and form dough around the cookie until it's completely covered.
    Note: each ball of dough will weigh about 1.6 ounces.
    Roll in the bowl of granulated sugar and place the “seam” side down on the cookie sheet. Repeat with remaining dough (about 14 cookies total).
  • Bake for 13-15 minutes or until cookies are puffed, lightly crackled on top, and the edges are golden. Overbaked cookies will become crisp as they cool, so if you like a chewy cookie be careful not to overbake.
  • Cookies will be puffy and then flatten as they cool. Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.

Notes

Finished cookies are about 3.25″ in diameter. 

How to Store the Cookies

These cookies are excellent stored at room temperature for up to 2-3 days after baking. If you need to store them longer than that, I suggest freezing for the best taste!

How to Freeze the Cookies

Wrap pairs of two cookies in plastic wrap and package in a freezer safe zip top bag. Label and freeze for 1-2 months (usually depending on your freezer). Thaw at room temperature.

Nutrition

Calories: 288kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 29mgSodium: 180mgPotassium: 113mgFiber: 1gSugar: 24gVitamin A: 217IUCalcium: 19mgIron: 2mg
Tried this recipe?Let us know how it was!

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