Peanut Butter Oreo Cookies – Chewy, Chocolatey, and Irresistible

Peanut Butter Oreo Cookies Are the Ultimate Sweet and Salty Dessert Combo

Soft, chewy, and packed with crushed Oreos and chocolate chips, these peanut butter cookies are the nostalgic mashup you didn’t know you needed.

When Peanut Butter Meets Oreos, It’s Cookie Magic

If you’ve ever dipped an Oreo in peanut butter (thanks, The Parent Trap), you know the combo is unforgettable. These Peanut Butter Oreo Cookies take that iconic flavor duo and turn it into a soft, chewy cookie packed with nostalgic goodness.

The base is a classic peanut butter cookie—rich and tender with just the right amount of salt. Fold in crushed Oreos and chocolate chips, and you get a crave-worthy cookie with a satisfying crunch and melty bites of chocolate. Whether you’re baking for a party, a weekend treat, or a late-night snack, this recipe delivers pure cookie perfection.

Cookie-Baking Tips for Success

Use room-temperature butter – It should be soft enough to press with your finger but not melted. This ensures the cookies hold their shape and don’t spread too much.

Measure flour correctly – Spoon the flour into the measuring cup and level it with a knife. Don’t pack it in or the cookies may turn dry.

Don’t overbake – Take the cookies out when the edges are just golden. The centers will look slightly underdone but will continue to set as they cool.

Add flaky salt – A light sprinkle of sea salt right after baking enhances the cookie’s sweet-and-salty flavor profile.

Top with extra Oreos – For presentation and texture, press a few Oreo chunks into the tops of the cookies as they cool.

Ingredients

• 2½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup unsalted butter, room temperature

• 1 cup creamy peanut butter

• 1 cup light brown sugar, packed

• 1 cup granulated sugar

• 2 large eggs

• 1 tbsp pure vanilla extract

• 1½ cups chopped Oreo cookies (plus extra for topping)

• 1 cup chocolate chips

• Granulated sugar, for rolling

• Flaky sea salt, optional for topping

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Cream butter and peanut butter: In a stand mixer or using a hand mixer, beat the butter and peanut butter together until smooth.

4. Add sugars: Add both sugars and beat until light and fluffy (about 2 minutes). Add the eggs and vanilla and mix until combined.

5. Add dry to wet: Gradually mix in the dry ingredients on low speed until just combined—do not overmix.

6. Fold in Oreos and chocolate chips.

7. Form cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Roll each ball in granulated sugar and place on the baking sheet, spacing them 2 inches apart.

8. Bake for 8 to 11 minutes, until edges are golden and centers are just set. Sprinkle with flaky sea salt and press in extra Oreo pieces if desired.

9. Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage & Freezing

• Room temperature: Store in an airtight container for up to 3 days.

• Freeze baked cookies: Cool completely and store in a freezer-safe bag for up to 3 months.

• Freeze dough: Roll dough into balls and freeze on a tray before transferring to a bag. Bake from frozen—just add 2–3 minutes to the bake time.

Nutritional Info (Per Cookie)

• Calories: 270

• Carbs: 34g

• Fat: 14g

• Protein: 4g

• Sugar: 22g

• Sodium: 193mg

Why These Cookies Work

These cookies aren’t just a novelty—they’re the real deal. The richness of peanut butter balances beautifully with sweet chocolate and crunchy Oreos, while the soft-baked texture keeps you reaching for another. And yes, they go exceptionally well with a glass of cold milk.

Stay tuned to The Horizons Times for more nostalgic, flavor-packed bakes that put a creative twist on your favorite ingredients.