Cookies ‘n Cream Peanut Butter Cookies Recipe

Introduction

These Cookies ‘n Cream Peanut Butter Cookies combine the rich, nutty flavor of peanut butter with the crunch of chopped Oreos for a delightful treat. Easy to make with no chilling required, they bake up soft and chewy with a perfect criss-cross pattern on top. A crowd-pleasing dessert that’s perfect for any occasion.

Ingredients

• ½ cup (113g) unsalted butter, softened
• ¾ cup (200g) peanut butter (avoid no-stir varieties)
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon (15ml) milk
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 10-12 Oreos, chopped (about 1 ¾ cups)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats.
2. Step 2: In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Step 3: Add the egg, vanilla, milk, salt, and baking soda to the mixture. Mix until all ingredients are well combined.
4. Step 4: Gradually add the flour and mix until the dough just comes together. Stir in the chopped Oreos evenly throughout the dough.
5. Step 5: Scoop dough into 2-tablespoon-sized balls and place them on the prepared cookie sheets spaced about 2 inches apart. Use a fork to gently press a criss-cross pattern onto the top of each cookie ball.
6. Step 6: Bake for 8–10 minutes, or until the edges begin to turn golden brown. Remove from oven and let cookies cool completely on the cookie sheets before transferring to a wire rack or serving plate.

Tips & Variations

• For added chocolatey goodness, mix in up to 1 cup of chocolate chips or a blend of chocolate and white chocolate chips.
• Don’t use no-stir peanut butter as it can affect the texture of the dough.
• Ensure the butter is fully softened but not melted for the best creaming results.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze in sealable containers or Ziploc bags, layering cookies between paper towels to prevent sticking. Frozen cookies maintain best quality for up to one month. Reheat briefly in a microwave or oven to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

You can, but smooth peanut butter will give a more uniform dough and softer cookie texture. Crunchy peanut butter adds extra texture but may make the cookies a bit less tender.

Do I need to chill the dough before baking?

No chilling is necessary for this recipe. Simply mix, shape, and bake immediately for soft, chewy cookies with no waiting time.

Cookies ‘n Cream Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

These Cookies ‘n Cream Peanut Butter Cookies combine creamy peanut butter with crunchy Oreo pieces for an irresistible twist on a classic cookie. Made without any chilling time, they’re quick to prepare and bake into soft, chewy treats with a delightful criss-cross pattern on top.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (113g) unsalted butter, softened
• ¾ cup (200g) peanut butter, not no-stir
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon (15ml) milk

Dry Ingredients

• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour

Add-ins

• 10–12 Oreos, chopped (about 1 3/4 cups)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line two cookie sheets with parchment paper or Silpat baking mats to prevent sticking during baking.
2. Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, milk, salt, and baking soda until everything is well combined and smooth.
4. Incorporate Flour: Gradually add the all-purpose flour to the mixture, mixing slowly until the dough just comes together, making sure not to overmix.
5. Fold in Oreos: Gently stir in the chopped Oreo pieces, distributing them evenly throughout the dough.
6. Portion Dough: Scoop out balls of dough about 2 tablespoons each. Place them spaced apart on the prepared cookie sheets.
7. Shape Cookies: Use a fork to press a small criss-cross pattern on top of each cookie ball to create the classic peanut butter cookie look.
8. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until they just begin to turn golden brown around the edges.
9. Cool: Remove the cookies from the oven and allow them to cool completely on the cookie sheets before transferring them to a storage container.
10. Store: Store the cooled cookies in an airtight container for up to 3 days or freeze them in sealable containers or Ziploc bags, with paper towels between layers, for up to one month.

Notes

• You can add up to 1 cup of chocolate chips or a combination of chocolate and white chocolate chips for extra flavor and texture.
• No chilling step needed, making this recipe quick and convenient.
• Use natural or creamy peanut butter, but avoid no-stir varieties to achieve the best dough consistency.
• For best results, be careful not to overbake to maintain soft and chewy centers.

Keywords: cookies, peanut butter cookies, oreo cookies, dessert, easy cookies, homemade cookies, peanut butter, baking