Calling all peanut butter and chocolate fanatics! I have taken your favorite childhood memories and turned them into an irresistible cookie. These 20-minute Peanut Butter Oreo Cookies are soft, chewy, and packed with flavor in every single bite.

Peanut butter Oreo cookies.

Forget fancy desserts – this recipe is all about pure, delicious comfort. It’s easy enough for beginner bakers but impressive enough to share with friends and family. Get ready to fall in love with every bite, from the creamy peanut butter to the bursts of chocolatey Oreos!

Why You’ll Love This Recipe

There’s a reason why peanut butter and chocolate is a classic combination. These peanut butter Oreo cookies elevate that pairing to a whole new level. Here’s why you’ll love them:

  • The creamy peanut butter dough complements the richness of the chocolate cookies and the sweet and crunchy Oreo pieces.
  • These peanut butter Oreo cookies take only 20 minutes to make!
  • These cookies are not cakey or dry. They have a soft and chewy texture that’s incredibly satisfying.
  • Anyone can whip up a batch of these cookies, even beginner bakers. These Kitchen Sink Cookies are so easy too!
  • Feel free to get creative with add-ins and flavor variations (I’ll give you some ideas below!)
  • This recipe is gluten free, but can be made with regular flour if needed.
  • These Parent Trap cookies are inspired by the beloved childhood movie.
  • They are so fun for birthdays, holidays, hosting family and friends, and more!
  • Check out these Oreo Chocolate Chip Cookies for another fun dessert!

Ingredients & Substitutes

These are the main ingredients and substitutions for these peanut butter Oreo cookies. Scroll down to the recipe card for the full ingredients list and instructions.

Use cold unsalted butter for the best texture. Cold butter prevents the cookies from spreading too much while baking, yielding thick doughy cookies! Cut the butter into small cubes so that butter can be creamed easily with sugars. I have not tried Vegan butter, but Vegan butter sticks would be fine.

Sweeten with white sugar and light brown sugar. Coconut sugar may also work.

Only one egg is needed. For a Vegan and egg free option, check out these Vegan Peanut Butter Cookies.

Vanilla creates the ultimate cookie flavor.

Use all natural creamy peanut butter made from only peanuts and salt. It should be very creamy and almost runny.

Use gluten free flour if you are gluten free like I am. If not, feel free to replace with all purpose flour.

Baking soda helps the cookies rise while baking.

Choclate chunks melt and become so gooey! Feel free to use regular chocolate chips too.

Lastly, chop some gluten free Oreos. Feel free to use regular Oreos or another fun flavor. Check out these Gluten Free Dessert Recipes for more ideas!

Ingredients for peanut butter Oreo cookies.

Taste & Texture

Peanut Butter Oreo Cookies strike the perfect balance between soft and crunchy. The peanut butter lends a creamy, melt-in-your-mouth quality, while the bits of Oreo add that satisfying crunch.

This heavenly combo ensures a unique texture and unbeatable flavor!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add the cold butter, granulated sugar, and brown sugar.  Beat for 2 minutes until creamy, or until no clumps of butter remain.

Creamed butter and sugar in bowl.

Step 3

Next, add in the egg and vanilla.  Beat until combined.

Peanut butter dough in bowl.

Step 4

Add in the peanut butter.  Beat until combined.

Creamy dough in bowl.

Step 5

Then, add in the gluten free flour and baking soda.  Stir until a thick dough forms.

Smooth beige cookie dough.

Step 6

Fold in the chocolate chunks and crumbled Oreos.  Stir together.

Chunky dough in bowl.

Step 7

Use a cookie scoop to scoop balls of dough onto the lined pan.  Space at least 3 inches apart.

Dough with Oreos.

Step 8

Bake for 9 to 11 minutes, or until the edges are just barely set and the middles still look gooey.

Step 9

Lastly, remove from the oven.  Allow the peanut butter Oreo cookies to cool slightly before enjoying.

Baked chunky desserts.

Expert Tips for Success

Follow these tips and tricks to make the best peanut butter Oreo cookies.

  • Use cold butter: This ensures the cookies will remain thick and soft.
  • Don’t overmix the dough: Overmixing can lead to tough cookies. Mix until just combined, then fold in the Oreo pieces and chocolate chunks.
  • Use a cookie scoop: This will ensure all your cookies are uniform in size and bake evenly.
  • Press extra Oreo pieces on top: For an extra dose of chocolatey goodness, press a few extra Oreo pieces onto the tops of the dough balls before baking.

Flavor Variations & Add-Ins

Feel free to experiment with different flavors and add-ins to customize these peanut butter Oreo cookies to your liking! Here are a few ideas:

  • Chocolate chips: Add in some semi-sweet or milk chocolate chips for an extra chocolatey punch.
  • Reese’s Pieces: Add some chopped Reese’s Pieces for a peanut butter cup flavor explosion.
  • White chocolate chips: These add a touch of sweetness and creaminess to the cookies.
  • Chopped nuts: Walnuts, pecans, or peanuts would all be delicious additions.
  • Butterscotch chips: For a unique twist, try adding some butterscotch chips.
Close up of peanut butter Oreo cookies.

How to Serve & Store

These peanut butter Oreo cookies are best enjoyed fresh out of the oven when they’re still warm and soft. However, they can also be stored at room temperature in an airtight container for up to 3 days.

You can serve them on their own, with a glass of milk, or even topped with a scoop of ice cream for an extra decadent treat.

Frequently Asked Questions (FAQs)

Can I use crunchy peanut butter?

Yes, you can definitely use crunchy peanut butter in this recipe. Just be aware that it will make the cookies a bit more crumbly and crunchy.

Do I need to chill the dough?

Chilling the dough is not essential, especially when you use the cold butter.

How can I tell if my cookies are done?

The cookies will be slightly golden brown around the edges and may look a little soft in the center. Don’t overbake them, or they will become dry and crumbly.

Equipment Needed

Pre-Cut Parchment Paper Sheets: Line your pan to prevent sticking and for easy clean up.

KitchenAid Stand Mixer: I love this stand mixer for all cookie recipes!

Hand Mixer: If you do not have a stand mixer, this is the next best option for making cookie dough.

USA Pan 3 Piece Cookie Sheet Set: I love these cookie pans for these peanut butter Oreo cookies.

Check out all of my kitchen favorites!

Half of cookies and cream cookie.

You May Also Enjoy

If you make this peanut butter Oreo cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more great ideas, check out these Dessert Recipes.

Peanut butter Oreo cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Get the Recipe: Peanut Butter Oreo Cookies

Soft and chewy peanut butter Oreo cookies are loaded with creamy peanut butter and crunchy Oreo chunks! This easy recipe is a childhood dream come true in every bite. They are thick, soft, gooey, and incredibly flavorful!
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Ingredients

12 cookies

Instructions 

  • First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, add the cold butter, granulated sugar, and brown sugar. Beat for 2 minutes until creamy, or until no clumps of butter remain.
  • Next, add in the egg and vanilla. Beat until combined.
  • Add in the peanut butter. Beat until combined.
  • Then, add in the gluten free flour and baking soda. Stir until a thick dough forms.
  • Fold in the chocolate chunks and crumbled Oreos. Stir together.
  • Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
  • Bake for 9 to 11 minutes, or until the edges are just barely set and the middles still look gooey.
  • Finally, remove from the oven. Allow the peanut butter Oreo cookies to cool slightly before enjoying.

Notes

  • Use cold butter from the fridge.
  • Use all natural creamy peanut butter.
  • The cookie dough will be relatively thick.
  • If you are not gluten free, feel free to use all purpose flour and regular Oreos.
  • Feel free to use another flavor of Oreos if desired.
  • Do not bake too long.
  • Store in an airtight container for up to 4 days at room temperature.
  • Check out all of my kitchen favorites!
Calories: 265kcal, Carbohydrates: 33g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 104mg, Potassium: 93mg, Fiber: 2g, Sugar: 19g, Vitamin A: 259IU, Calcium: 29mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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