Chocolate Dipped Peanut Butter Stuffed Oreo Cookies

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Next-level, homemade cookies that are stuffed with peanut butter and packed with Oreo cookie pieces and mini chocolate chips. They’re then dipped in semisweet chocolate.

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As we all know, I’ve been on quite the kick lately with chocolate dipped and stuffed cookie recipes. I’m sorry (not really), but I just can’t get enough. I like these recipes for a few reasons. First, they’re elevated, but very simple. And second, stuffing the cookies with a frozen dollop of Nutella, cheesecake, cookie butter, peanut butter, etc., is so much easier than trying to mix these flavors directly into the cookie dough. We’re taking an easy, quick, and foolproof cookie recipe, stuffing it with a dollop, baking, and then dipping the cookies in chocolate. They bake up perfectly every single time and are so delicious — what more could you ask for?

That was my long-winded way of saying that these recipes aren’t going anywhere, anytime soon. I have a mile-long list of ideas that continues to grow every single day. So, where did the idea for these Chocolate Dipped Peanut Butter Stuffed Oreo Cookies come from?

The answer should be obvious: The Parent Trap. Oreos and peanut butter just belong together and this isn’t the first time that I’ve combined the two. I have another Peanut Butter Oreo Cookie recipe — in that one, we’re mixing the peanut butter directly into the dough. Those cookies are also delicious, but I find this approach just a little bit more foolproof. Traditional peanut butter cookies can sometimes bake up oddly — it’s hard to tell when they’re done baking which typically leads to dry, crumbly cookies, and no, we do not want that kind of cookie here. By stuffing the cookies instead, I find it easier to maintain the soft & chewy texture of the cookie.

So, I hope you’re ready for your new favorite cookie recipe! These cookies are big, chewy, and full of peanut butter flavor. They’re packed with Oreo cookie pieces and mini chocolate chips. And, that semisweet chocolate on the bottom? It adds the perfect touch and just the right amount of chocolate. You’re gonna love them!

Read on for the full recipe for these unreal Chocolate Dipped Peanut Butter Stuffed Oreo Cookies.

Stuffed cookies? It sounds difficult, but it’s actually super simple. So simple (and so good), that I’ve made them with Nutella, peanut butter, cookie butter, and cheesecake — I’m kind of obsessed. For the peanut butter stuffing, all you’re going to do is scoop out 12 dollops of creamy peanut butter (I used Jif) and place them on a baking sheet or plate lined with parchment or wax paper. Each scoop should be about ½ tbsp to ¾ tbsp of peanut butter, but depending on how much you love peanut butter, it’s totally up to you! Just make sure that you have enough cookie dough to fully wrap around and cover the peanut butter dollop. Place the dollops in the freezer and let them set for about one hour.

It should come as no surprise that we’re using melted butter for this recipe. I really dislike having to set butter out in advance to soften to room temperature. I’m just not that patient when I want to bake, I want to get started right away. Don’t get me wrong, there are some amazing cookie recipes that use softened butter, you just won’t find too many of them on my blog.

After you melt the butter, please make sure that you let it cool for 10 minutes before you begin making your cookie dough. This is very important to ensure that the dough comes together properly so the cookies bake up tall. We’re going for thick, tall cookies here, people!

Once the butter has cooled, the dough comes together fairly easily. We’re using more brown sugar than granulated sugar in this recipe to ensure a soft & chewy texture. This recipe also calls for room temperature eggs — please set them out prior to baking or run them under warm (but not scorching) water to help warm them up. As much as I wish having room temperature ingredients didn’t matter, they really do. Skipping steps and tips like these is usually the reason why cookies spread and don’t bake up tall.

After the dough has been assembled, you’ll need to chill the dough in the refrigerator for one hour. Yes, I know, chill time is annoying, but it’s necessary. Again, this is what will help the cookies bake up properly and not spread while baking.

Once the dough has chilled, scoop out 12 dough balls. Flatten each with the palm of your hand and take a dollop of peanut butter. Place the peanut butter in the center of the dough and wrap the cookie dough around the dollop until it’s fully covered. Then, set the dough balls on the baking sheet lined with parchment paper and bake for 11-13 minutes. The cookies are done baking when the edges are set and lightly golden. The tops of the cookies will still look slightly wet and doughy — they are done baking. I repeat, they are done baking. Remove them from the oven and shape the cookies, if needed. You can also add extra toppings if you’d like (I always do).

The cookies will need to cool completely before you dip them in chocolate. Otherwise, the cookies will be hot and fragile — they could end up breaking in your hand while you’re trying to cover them in chocolate. Melt the chocolate chips in the microwave and add a little bit of vegetable or coconut oil to thin it out, if needed. Then, add a spoonful to the bottom of each cookie and spread it until there’s an even layer. Place the cookies on a baking sheet lined with wax or parchment paper and set them in the freezer to set. I usually let mine set for about 30 minutes.

And, that’s it! These Chocolate Dipped Peanut Butter Stuffed Oreo Cookies truly are next level. The peanut butter and Oreo combination is so dreamy and then elevated with the semisweet chocolate covered bottom. Believe me, you’re going to want to make these ASAP.

Ingredients you’ll need

• Creamy peanut butter (I used Jif)
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• Flour
• Baking soda
• Salt
• Oreos
• Mini semisweet chocolate chips
• Semisweet chocolate chips (for dipping) + vegetable/coconut oil (to thin, if needed)

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these delicious Chocolate Dipped Peanut Butter Stuffed Oreo Cookies

Scoop out 12 dollops of peanut butter – each dollop should be ½ tbsp to ¾ tbsp. Place on a baking sheet or plate lined with wax paper and place in the freezer.

Melt 1 cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 3 cups flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup chopped Oreos and ⅔ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 60 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 dough balls. Flatten the dough ball with the palm of your hand, place a frozen dollop of peanut butter in the middle, and then wrap the cookie dough around the peanut butter until it’s fully covered. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 11-13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra Oreos and mini chocolate chips, if desired.

Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt 1¾-2 cups semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.

Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Chill in the refrigerator or freezer until the chocolate has hardened.

Store in an airtight container in the refrigerator or at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Do not overbake your cookies. Many people wonder why their cookies are dry and crumbly a day later and it’s because they overbaked them. The cookies are done baking when the edges are set and a light golden color. The tops will still look wet and will not be fully set — and that’s totally okay! The cookies will continue to bake on the baking sheet after they’re removed from the oven.
• Do not overmix your dough. Overmixing will lead to a dry, crumbly cookie texture which we do not want. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings.
• In order to have thick, tall cookies, make sure to do the following: 1) let the melted butter cool for 10 minutes before combining it with the wet ingredients, 2) set the eggs out 30 minutes to 1 hour before baking so they come to room temperature, and 3) chill the cookie dough for 1 hour.

FAQs

Can I freeze these cookies?

Yes! Store the baked cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating. You can heat them up in the microwave for a few seconds (~10), but not for too long as the chocolate on the bottom may begin to melt.

Can I make this dough in advance?

Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator. However, I recommend scooping and stuffing the cookie dough balls prior to storing them. If you choose to scoop and stuff the cookie dough balls later, you will need to set the cookie dough out to soften for about 30 minutes to 1 hour prior to baking. Since we’re stuffing the cookies, the dough needs to be soft enough to spread and place the peanut butter dollop inside.

Is it required for the dough to chill?

If you want cookies that bake up nice and tall — YES! Since this recipe calls for melted butter, it is important that the dough has time to chill. Otherwise, the cookies will bake up flat which we do not want.

Can I make these cookies smaller or larger?

For sure! A few things to keep in mind though: 1) adjust the size of your peanut butter dollop to fit the size of the cookie — you may need to make them smaller or larger. 2) Adjust the bake time accordingly. I’ve used this recipe to make 12 XL cookies (bake time 11-13 minutes) and 14 large cookies (bake time 9-11 minutes).

How to store

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months. Be mindful of the chocolate bottoms — they will melt if left in a hot environment. If freezing, set the cookies on the counter and let them come to room temperature before eating.

I hope you all love the latest cookie in this chocolate dipped and stuffed cookie series. I mean, it’s a classic. You can never go wrong with peanut butter and Oreos. But, that semisweet chocolate coating on the bottom? It’s a game changer. Try it out and see for yourself!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock