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!
Ingredients
- ½ cup cold unsalted butter
- ¼ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- ¼ cup all natural creamy peanut butter
- 1 ½ cups gluten free flour
- ½ tsp baking soda
- ⅓ cup chocolate chunks
- ½ cup gluten free Oreos, crumbled
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