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!
Servings: 20 cookies
Calories: 201kcal
Ingredients
- 8 tablespoons unsalted butter 4 ounces
- ½ cup packed light brown sugar 3.5 ounces
- ⅓ 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
- ⅛ 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: 201kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 135mg | Potassium: 85mg | Fiber: 1g | Sugar: 14g | Vitamin A: 152IU | Calcium: 14mg | Iron: 2mg