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Chewy Peanut Butter Oreo Cookies

Combine peanut butter and cookies-and-cream flavors in these perfectly chewy Peanut Butter Oreo Cookies! These cookies are so easy to make. The recipe uses melted butter so you can skip the electric mixer!

A stack of cookies with the words, "Chewy Peanut Butter Oreo Cookies."

If you are digging this recipe, you should also try Oreo Stuffed Peanut Butter Cookies.

I love the combination of peanut butter and Oreos. In fact, I recently posted a similar cookie, but with a whole Oreo cookie stuffed inside a large scoop of cookie dough. Check out Oreo Stuffed Peanut Butter Cookies if that’s your jam.

For this recipe I break up Oreo cookies ahead of time and pop them in the freezer. This little trick keeps the creamy filling from melting away during baking.

The frozen Oreo pieces also cool down the dough, so no chilling is necessary. Once you’ve mixed up the cookies you can bake them right away.

A peanut butter Oreo cookie broken in half and stacked.

Why You’ll Love This Recipe

  • The combination of peanut butter and Oreos is so delicious!
  • These cookies are so easy to make–only one bowl needed and no electric mixer.
  • They freeze well if you like to keep a freezer stash of sweet treats.

Ingredients in Peanut Butter Oreo Cookies

Ready to bake? Here’s your ingredients checklist before you get started!

  • unsalted butter
  • light brown sugar
  • granulated sugar
  • smooth peanut butter
  • vanilla extract
  • one egg
  • all-purpose flour 
  • cornstarch
  • baking soda
  • salt
  • chocolate sandwich cookies (broken into small chunks and frozen for at least 2 hours)

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Substitutions

Feel free to use any type of generic chocolate sandwich cookie as well. You could also experiment with other flavors of Oreos, such as Golden Oreos.

Cornstarch can be omitted if you don’t have it on hand.

How to Make Peanut Butter Oreo Cookies

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

Don’t forget! Freeze the Oreos at least 2 hours in advance of prepping this recipe for best results.

Melt and cool the butter. Whisk together with the sugars until fully combined and smooth. Add peanut butter and vanilla extract and whisk until combined. Add egg and whisk until smooth.

Sprinkle the flour, cornstarch, baking soda, and salt over the mixture and use a spatula to fold everything together. Mix in frozen Oreos pieces with your hands or a spatula.

A bowl of dry ingredients and a bowl of peanut butter cookie with frozen chunks of Oreo cookies added.

Scoop cookies and place on a cookie sheet about 2” apart. Gently flatten the tops with your hand or a flat-bottom glass.

Bake cookies one sheet at a time until the cookies are lightly crackled on top and the edges are turning golden, about 11-13 minutes. Cookies will puff and then flatten as they cool.

Scooped balls of peanut butter & chocolate sandwich cookie dough and the same cookies, now baked.

Avoiding Dry Cookies

If you struggle with baking dry cookies, let’s trouble shoot! This problem could be one of two of things.

Problem: First, the flour may have been measured incorrectly and too much was added. If you had a hard time getting all of the flour incorporated and the dough felt dry or crumbly, this was likely the problem.

Solution: Pick up an inexpensive kitchen scale and use it every time you bake for perfect results!

Problem: The other scenario is that the cookies may have been overbaked. These cookies should be baked until they are just barely golden brown on the edges.

Solution: Bake a test tray of just 2 or 3 cookies to get the timing right for your oven before baking all the cookies. You might also consider purchasing an oven thermometer to ensure your oven is heating correctly.

How to Store Peanut Butter Oreo Cookies

Keep cookies in an airtight container at room temperature for up to five days. Or, freeze for 1-2 months in freezer-safe packaging.

Peanut butter cookies with Oreo pieces inside.

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Thanks so much for trying one of my recipes!

A stack of three peanut butter & chocolate sandwich cookie cookies surrounded by more chocolate sandwich cookies.

Chewy Peanut Butter Oreo Cookies

These are chewy Peanut Butter Oreo Cookies! They are filled with frozen cookies-and-cream pieces and plenty of peanut butter flavor. The recipe uses melted and cooled butter so you don't need an electric mixer and the dough does not need to be chilled. So convenient! Tip: don't forget to freeze the Oreo cookie chunks in advance before beginning the recipe!
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 201 kcal

Ingredients
  

  • 8 tablespoons unsalted butter 4 ounces
  • ½ cup packed light brown sugar 3.5 ounces
  • cup granulated sugar 2.5 ounces
  • ½ cup smooth peanut butter 4.5 ounces
  • ½ teaspoon vanilla extract
  • 1 large egg (from fridge)
  • 1 ¼ cup all-purpose flour 6.25 ounces
  • 1 tablespoon cornstarch
  • ¾ teaspoon baking soda
  • teaspoon salt
  • 20 chocolate sandwich cookies (broken into small chunks and frozen for at least 2 hours)

Instructions
 

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • Gently melt the butter in a saucepan and transfer to a heatproof bowl to cool for twenty minutes. You can also melt the butter in the microwave.
  • Whisk the cooled butter together with the sugars until fully combined and smooth. Add peanut butter and vanilla extract and whisk to combine. Add egg and whisk until smooth.
  • Sprinkle the flour, cornstarch, baking soda, and salt over the mixture and use a spatula to fold everything together until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
  • Fold in frozen Oreo cookies with a spatula. Or, use your hands!
  • Use a 3-tablespoon cookie scoop to scoop out cookies (about 20 cookies). Place the rounded scoops onto a cookie sheet about 2” apart. Gently flatten the tops with your hand or a flat-bottom glass.
  • Bake cookies one sheet at a time until the cookies are lightly crackled on top and the edges are turning golden, about 11-13 minutes. Cookies will puff and then flatten as they cool. Cool on the cookie sheets for 10 minutes and transfer to a cooling rack to cool completely.
    Don't overbake or the cookies will be dry and crisp instead of soft and chewy.

Notes

Peanut Butter: Stick with a conventional peanut butter (such as Skippy or Jif) for this recipe. Avoid organic or “natural” peanut butters (the kind that need to be stirred before eating) as the consistency is very different.
How to Store: Keep cookies in an airtight container at room temperature for up to five days. Or, freeze for 1-2 months in freezer-safe packaging.

Nutrition

Calories: 201kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 20mgSodium: 135mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 152IUCalcium: 14mgIron: 2mg
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