Description
Delight in these Cookies ‘n Cream Peanut Butter Cookies, a perfect blend of creamy peanut butter and crunchy Oreo cookie bits baked into a soft, chewy cookie. These homemade treats combine classic flavors with a delightful twist, ideal for any cookie lover seeking a rich and satisfying snack.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (200g) peanut butter (do not use no-stir peanut butter)
- 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 Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silpat baking mats to prevent sticking and ensure even baking.
- Cream Mixture: 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 smooth and fluffy. This process helps to incorporate air for a lighter cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, milk, salt, and baking soda until the mixture is well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour to the wet ingredients, mixing slowly until the dough comes together and no dry flour remains.
- Mix in Oreos: Gently fold in the chopped Oreos, ensuring they are evenly distributed throughout the dough without breaking them down too much.
- Shape Cookies: Scoop dough into 2 tablespoon-sized balls and place them on the prepared cookie sheets. Use a fork to create a small criss-cross pattern on the top of each cookie for a classic peanut butter cookie finish.
- Bake: Bake the cookies for 8-10 minutes until they just begin to brown around the edges, keeping the center soft and chewy.
- Cool: Allow cookies to cool completely on the cookie sheets before transferring them to a wire rack to cool further. This helps them set and prevents crumbling.
- Store: Store the cooled cookies in an airtight container for up to 3 days. For longer storage, freeze in sealable containers or Ziploc bags with layers of paper towels between the cookies for up to one month.
Notes
- Do not use no-stir peanut butter as it affects the dough texture and consistency.
- If you prefer a crunchier cookie, bake an extra 1-2 minutes, but watch carefully to avoid burning.
- Ensure Oreos are chopped into small pieces to evenly distribute and prevent uneven baking.
- Peanut butter should be at room temperature to blend well with the butter and sugars.
- The fork criss-cross topping not only adds a classic look but slightly flattens the cookies for even baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: peanut butter cookies, cookies and cream, Oreo cookies, soft cookies, homemade cookies, easy desserts
