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Cookies ‘n Cream Peanut Butter Cookies 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.

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

  • 1012 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