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!
Servings: 14 cookies
Calories: 288kcal
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
- 14 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: 288kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 180mg | Potassium: 113mg | Fiber: 1g | Sugar: 24g | Vitamin A: 217IU | Calcium: 19mg | Iron: 2mg