Peanut Butter Oreo Cookies

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One of the dreamiest cookie combinations ever. These peanut butter cookies are loaded with Oreo cookie pieces, Mini Reese’s Oreo Peanut Butter Cups, and mini chocolate chips.

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Peanut butter and Oreos, they just belong together. This combination was famously referenced in one of the best movies of all time (The Parent Trap, duh!). If you didn’t know that, I’m extremely disappointed in you. Over the years, I’ve made a variety of peanut butter and Oreo desserts because this combination never disappoints.

Recently, Reese’s collaborated with Oreo and came out with these Reese’s Oreo Peanut Butter Cups. This collaboration was long overdue and did not disappoint! They’re milk chocolate peanut butter cups that have a top layer of white creme and are stuffed with Oreo cookie crumbs. I REALLY like them. Obviously, the original Reese’s peanut butter cups will always be the best, but it’s fun to have some variety.

As I mentioned before, I’ve made plenty of peanut butter and Oreo desserts. I even previously shared a recipe for Peanut Butter Oreo Cookies on my Instagram page. But, as soon as I saw these come out, I knew that I needed to upgrade my original recipe. These delicious cookies are soft and chewy and have a peanut butter base. The cookie dough is packed with Oreo cookie pieces, Mini Reese’s Oreo Peanut Butter Cups, and mini chocolate chips. There’s chocolate, Oreos, and peanut butter in every single bite and I seriously cannot get enough of these. For all of my Reese’s and Oreo lovers, add these to your baking list ASAP because they’re about to be your new favorite cookie.

Read on for the full recipe for these next-level Peanut Butter Oreo Cookies.

If you’ve been following me for a while now, then you know my top two requirements when developing a recipe — they should be easy to make and absolutely delicious! This recipe definitely checks both of those boxes. Since this is a peanut butter and Oreo cookie, I wanted to pack those flavors in there as much as possible. So, for starters, we have a super peanut buttery cookie dough base. Peanut butter has a tendency to dry out cookies and since I wanted these to be super soft & chewy, I added egg yolks to this recipe. By adding extra egg yolks (as opposed to entire eggs), it helps ensure that we get that perfect texture without adding too much moisture to the dough.

The rest of the recipe is straightforward and calls for common baking ingredients. As for the toppings, this is entirely up to you. I chose to go for Oreo cookies (mine are Halloween Oreos because it’s October lol), Mini Reese’s Oreo Peanut Butter Cups, and mini semisweet chocolate chips. You might also consider adding white or milk chocolate chips, Hershey’s Cookies ‘n’ Creme Bars, and/or Reese’s Peanut Butter Chips. I also think pretzels would be an amazing addition to this recipe. Whatever you choose to go with, I just know they will be amazing!

A few routine reminders that I give when baking cookies:

• Let your melted butter cool for about 10 minutes before combining it with the sugars. You don’t want to use the melted butter right when it comes off the stove or it will be too hot. This will impact how it combines with the other ingredients and ultimately affect the way your cookies turn out.
• Use room temperature eggs and egg yolks. If you forget to take your eggs out ahead of time, place them in a bowl with lukewarm water (not extremely hot, boiling water). This will help the eggs warm up as you’re getting your ingredients ready.
• Chill your cookie dough. I know, nobody wants to wait to bake their cookies, but this step does make a difference. Since we’re using melted butter, we need to give the dough some time to chill and rest. This will help ensure that our cookies bake up with some height!

I’ve included some additional Tips for Success and answers to some FAQs below. Be sure to read through these or send me a DM on Instagram and I can try to help answer any questions you have!

Other recipes you may like:

• Reese’s Pumpkin Stuffed Cookies
• Oreo Cookie Butter Lava Cookies
• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies
• Peanut Butter Banana Bread Cookies
• Monster Brookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Creamy peanut butter (I used Jif)
• Vanilla extract
• Eggs and egg yolks (room temperature)
• All-purpose flour
• Baking soda
• Salt
• Mini Reese’s Oreo Peanut Butter Cups
• Oreo Cookies
• Mini Chocolate Chips
• Flaky sea salt

Kitchen tools you’ll need:

• Mixing bowls
• Dry ingredient measuring cups
• Adjustable measuring cup – so helpful for measuring the peanut butter!
• Spatula
• Whisk
• Cookie scoop – I used the medium scoop that holds 1½ tbsp
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these unreal Peanut Butter Oreo Cookies.

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 + 3 tbsp all-purpose 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 ½ cup creamy peanut butter and 2 tsp vanilla extract. Whisk until combined.

Whisk in 2 eggs and 2 egg yolks until fully combined.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup chopped Mini Reese’s Oreo Peanut Butter Cups, 1 cup chopped Oreo cookies, and ½ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop 16 dough balls. Pro tip: dip the top of each cookie dough ball in extra chopped Mini Reese’s Oreo Peanut Butter Cups and chopped Oreo cookie pieces.

Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 10-12 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 mini chocolate chips and flaky sea salt, if desired.

Let the cookies cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• Measure your flour properly! A common reason why your cookies may not look like your recipe inspiration is because you could be measuring your flour incorrectly. Before you measure out your flour, take a spoon and run through it — this will help remove any clumps. Then, spoon your ingredient into your measuring cup. Do not scoop up your flour up with a measuring cup or container as this typically results in too much flour. If you’re like me and bake using volume measurements (cups), make sure you are using the proper measuring cups for dry ingredients (these are the ones I use). However, if you prefer to bake using grams and weighing your ingredients with a kitchen scale, you can use an online conversion calculator (like this one from Inch Calculator) to convert the recipe.
• Buy an adjustable measuring cup for ingredients like peanut butter, pumpkin, banana, etc. This may seem like a pointless kitchen tool, but it has made my life so much easier. It’s super easy to clean too!
• Purchase an oven thermometer and use the baking time listed as simply a guide. Oven temperatures vary. I recently just experienced this myself where my oven said it was at 350 degrees Fahrenheit, but was really only heated to 325 degrees Fahrenheit. While this may not seem like a big deal, it absolutely is as it greatly impacts how your cookies will bake up. I highly recommend purchasing an oven thermometer so that you know the exact temperature of your oven. Keeping this in mind, you should still only use the baking time listed in any recipe as simply guidance. Instead, go by how the cookies look. If the edges are set and lightly golden and the tops of the cookies still look slightly wet, the cookies are done baking and should be removed from the oven. Do not overbake your cookies!
• Ready to take your baking to the next level? Consider these pro tips! First, shape your cookie dough into cylinders instead of round balls so that they’re taller than they are wide. Once you place the cookie dough into the oven, this helps ensure that the cookies maintain some height. Second, roll the top of each cookie dough ball in extra toppings so that once the cookies are done baking, they’re loaded with toppings right at the top. Any additional toppings should be just barely attached to the dough — do not push them all the way in. If they’re fully pressed in, it won’t have the same effect.

FAQs

What size cookie scoop did you use?

I know this is a very common question and my answer will probably be frustrating, but I don’t measure out my cookie dough balls perfectly. I decide how many I want to bake and how big I want them to be, and then I just eyeball them until they’re about the same size. For convenience, I do use a cookie scoop. This is my favorite two-pack of cookie scoops from Oxo. For this recipe, I used the medium-size scoop (1½ tbsp) and did a heaping scoop, so each cookie dough ball is a bit larger than 1½ tbsp.
Can I make these cookies smaller or larger?

Yes, you can easily make these cookies as small or as large as you’d like. However, you will need to adjust the bake time accordingly. For smaller cookies, bake for 6-7 minutes and then monitor closely. Add an extra minute, as needed. For larger cookies, I recommend sticking to the original bake time (10-12 minutes), peeking at them, and then adding 1-2 minutes, as needed.

Do I have to chill the dough?

Since we’re using melted butter, I highly recommend that you do. I actually have never tested out this recipe without chilling the dough, so I can’t say with certainty what will happen if you don’t chill the dough — if anything, your cookies will just bake up a bit more flat.

Can I use any brand of peanut butter?

I’ve only tried this recipe with Jif/Skippy which has a thicker consistency. For that reason, I don’t know how a more natural, runny peanut butter will impact this recipe. Should you choose to use a different brand, keep an eye on how your dough comes together. If it’s too soft or runny, add an extra tablespoon of flour until you reach the desired consistency. The dough should be soft and easy to shape — it should not be tacky or stick to your hands.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months in a freezer-safe container or bag. If freezing, before consuming, set the cookies out on the counter for 20-30 minutes, or microwave them for about 30 seconds.

These thick, gooey cookies are a peanut butter lover’s dream. The delicious peanut butter cookie dough base combined with the Oreo cookies, Mini Reese’s Oreo Peanut Butter Cups, and mini chocolate chips just creates the most unreal flavor combination ever. I’m obsessed and already planning to make another batch. Try them out and let me know what you think!

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