Cookies ‘n Cream Peanut Butter Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Wet Ingredients: Beat in the egg, vanilla extract, milk, salt, and baking soda until everything is well combined and smooth.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, mixing slowly until the dough just comes together, making sure not to overmix.
- Fold in Oreos: Gently stir in the chopped Oreo pieces, distributing them evenly throughout the dough.
- Portion Dough: Scoop out balls of dough about 2 tablespoons each. Place them spaced apart on the prepared cookie sheets.
- 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.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until they just begin to turn golden brown around the edges.
- Cool: Remove the cookies from the oven and allow them to cool completely on the cookie sheets before transferring them to a storage container.
- 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
