These Easy Chewy Peanut Butter Oreo Cookies are filled with creamy peanut butter, crushed Oreo pieces, and chocolate chips. They bake up perfectly soft in the middle with slightly crisp edges and the perfect amount of chew. This quick and easy recipe comes together in 15 minutes with only a few basic ingredients. With my simple to follow step by step instructions, you’ll bake deliciously chewy peanut butter cookies from scratch every time!!
If you love the combination of Oreos and peanut butter then these cookies are just for you!! Let’s face it, peanut butter and chocolate is a match made in heaven. When paired together, you are guaranteed that mouthwatering sweet, slightly salty combination.
For this recipe, the basic peanut butter cookies from your childhood are taken up a notch with the addition of Oreos and chocolate chips. The peanut butter comes through effortlessly but not too much to the point it over powers the crushed Oreos. And to top it all off, the freshly baked cookies are topped with extra crushed Oreos (giving them that perfect extra crunch), Oreo crumbs, and chocolate chips to make them even more decadent!!
Below, I’ll be teaching you my perfected tips and tricks to create the best chewy cookie (trust me I practiced these 4 times before getting them right), the ingredients and methods I used and why. Get ready to impress your family and friends with this crowd pleasing peanut butter Oreo dessert!!
Why You’ll Love This Peanut Butter Oreo Cookie Recipe
- Easy to make – This easy cookie recipe comes together in just 15 minutes with simple ingredients that you probably already have in your pantry.
- Classic peanut butter cookie taste – These easy chewy peanut butter cookies are reminiscent to your favorite childhood peanut butter cookie.
- Soft and chewy peanut butter cookies – They have slight crisp edges with soft and chewy centers.
- Perfect sweet and salty combination – This peanut butter Oreo dessert has the perfect ratio of chocolate to peanut butter.
You’ll need the following ingredients to makes these chewy Peanut Butter Oreo Cookies:
Here are a few notes on the ingredients used to make these Easy Chewy Peanut Butter Oreo Cookies:
- Peanut Butter – Creamy peanut butter, like Skippy or Jif, is best for these cookies. I do not recommend using natural (no sugar added) peanut butter.
- Crushed Oreos – I used the classic, regular Oreos for this recipe. You can also use gluten free Oreos if you need to make them gluten free.
- Vegetable Oil – Baking peanut butter cookies with oil is the best way to create that perfectly soft and chewy texture with those beautiful, classic peanut butter cracks. Oil keeps these cookies soft and moist. After chilling, the butter will firm up as it cools. But the oil will stay in a liquid state allowing these cookies to stay soft for days.
- Melted Unsalted Butter – Melted butter makes a chewier, richer cookie.
- Brown Sugar – Adding more brown sugar than granulated sugar adds more moisture and ensures these cookies not only bake up soft but helps give them the perfect chewy texture. Make sure to pack your brown sugar when measuring.
- Chocolate Chips – I cant think of anything better then adding chocolate chips to make these cookies and cream peanut butter cookies even more indulgent!!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
I love these cookies as is but sometimes you want to shake things up and make them your own. Here are a few substitutions and variations to consider:
- Use different Oreos. For a fun twist, try using actual peanut butter Oreos or Oreos with chocolate filling.
- Leave out the chocolate chips. If you only want the peanut butter and Oreo combination, feel free to leave out the chocolate chips!!
- Amp up the peanut butter and chocolate flavor. Instead of chocolate chips, you can substitute with mini Reese’s peanut butter cups!!
- Add dark chocolate. Because the Oreo cookies and peanut butter are already sweet, using milk or white chocolate will make them too sweet. If you want to change up the chocolate, I suggest using dark chocolate chips.
This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.
How to Make Peanut Butter Cookies with Oreos – Step by Step Instructions
This chewy peanut butter cookie recipe is easy to make, requires only a few steps, and simple ingredients. Whether you are a new or experienced baker, the following instructions will ensure you bake the perfect Oreo peanut butter cookies every time:
Step 1: Line a baking sheet with parchment paper and set aside. In a medium bowl, shift together flour and baking soda. Whisk in the salt and set aside.
Step 2: Mix the melted butter and peanut butter. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl and a hand mixer, beat the melted butter and peanut butter until smooth.
Step 3: Beat in the sugars. Add in the light brown sugar and granulated sugar and beat until creamy.
Step 4: Add the wet ingredients. Beat in the egg, vanilla extract, and vegetable oil, scraping the sides and the bottom of the bowl making sure everything is fully incorporated.
Step 5: Add the dry ingredients. Add all of the flour mixture and mix until almost combined. Remove the bowl from the stand mixer and with a rubber spatula, fold in the chocolate chips and crushed Oreo pieces. Cover bowl with plastic wrap and chill in the refrigerator for 45 minutes.
Step 6: Roll dough. After 45 minutes, preheat the oven to 350 F. Remove the dough from the refrigerator and using a cookie scoop, scoop dough to form 3 tablespoon sized dough balls using the palm of your hands. (Each ball should be 1.7 ounces). Using two fingers, gently flatten dough balls smoothing out any cracks.
Step 7: Bake!! Bake cookies at 350 F for 10 to 11 minutes. Remove cookies from oven and firmly slam the baking tray on a heat proof surface. Top cookies with extra chocolate chips, Oreo pieces, and Oreo crumbs. Allow cookies to cool on baking sheet for 5 minutes then transfer to cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour. For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a meaning cup. This will add more flour into the recipe resulting in dry and crumbly cookies.
- Do not over-mix the dough. After adding the flour only mix until you see a few streaks left. Then, add the chocolate chips and Oreos and using a rubber spatula, gently fold them in in just a few strokes. Make sure to also scrape the bottom of the mixing bowl as you are folding to ensure all of the flour is incorporated. Stop mixing when you no longer see the last streaks of flour.
- Control the spread. It is important that the cookie dough chills prior to baking so the butter resolidifies. If you notice your cookies are spreading while baking or that your dough is warm, you can pop the remaining dough balls into the refrigerator for 10 to 15 minutes to firm up.
- Underbake the cookies. These oreo peanut butter cookies taste best when they are slightly underbaked. The extra time on the baking sheet allows the cookies to cook a little while longer.
- Gently slam the cookie sheet. To help these chewy peanut butter cookies maintain their chewy texture, I like to firmly tap the baking sheet on the counter. This not only helps to flatten them out a bit but it also knocks the air out of the cookies creating a chewy cookie that is crispy on the outside and super soft on the inside.
Top tip: If your cookies happen to lose their round shape while baking its ok!! To fix them, use the edge of your spatula and gently scoot the cookie edges back into place.
You can use either Skippy, Jif or Kraft. Skippy is my favorite creamy peanut butter so I chose to use it here. I haven’t tried using natural (no sugar added) peanut butter for this recipe. If you prefer natural peanut butter, please note that it will affect the texture and sweetness of the cookies. They will also spread more.
Because melted butter is used in this recipe, chilling the dough is a must!! The dough is “wetter” then your average cookie dough. Chilling it not only allows the dough to firm up prior to scooping, but it also gives the butter the chance to resolidify. The sugar also absorbs the liquid when chilling the dough, preventing the cookies from spreading. If the cookies are baked immediately, they will spread becoming hard and crispy.
I recommend slightly pressing the cookies before putting the in the oven. Just like your basic peanut butter cookie recipe, these benefit from being gently pressed down to help them spread. Use two fingers and gently press on the tops of the cookies until they resemble fat discs. I also like to smooth out any cracks in the dough after flattening.
When the cookies are done baking, the edges will be set and the middles will look barely done and a little gooey. Not to worry, the cookies will set and finish cooking with the extra time on the baking sheet. This step is key for soft and chewy peanut butter cookies!! If the edges of the cookies are golden brown when removing them from the oven, then they are over baked. They should look a pale and light brown in color.
These peanut butter Oreo cookies should be stored for up to 4-5 days in an airtight container at room temperature.
To freeze the baked cookies, allow them to cool completely. Then, place them in a Ziplock bag for up to 1 month. To defrost, allow cookies to thaw on the countertop for at least one hour.
More Cookie Recipes
It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.
Easy Chewy Peanut Butter Oreo Cookies
- 1 1/4 (156g) cup All purpose flour
- 3/4 teaspoon Baking soda
- 3/4 teaspoon Kosher salt
- 1/4 (57 g) cup Unsalted butter melted
- 1/2 (128 g) cup Peanut butter
- 3/4 (165 g) cup Light brown sugar packed
- 1/4 (50 g) cup Granulated sugar
- 1 large Egg
- 1 tablespoon Vanilla extract
- 1/4 (56g) cup Vegetable oil
- 1 cup Crushed Oreos about 10 cookies, plus extra for topping
- 1/2 cup Semisweet chocolate chips
- 2 tablespoons Oreo cookie crumbs for topping cookies
- 1/4 cup Mini semisweet chocolate chips for topping cookies
- Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.1 1/4 (156g) cup All purpose flour, 3/4 teaspoon Baking soda, 3/4 teaspoon Kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively you can do this in a large bowl with an electric mixer), beat melted butter and peanut butter until smooth and fully combined.1/4 (57 g) cup Unsalted butter, 1/2 (128 g) cup Peanut butter
- Add in the light brown sugar and granulated sugar and beat until creamy.3/4 (165 g) cup Light brown sugar, 1/4 (50 g) cup Granulated sugar
- Beat in egg, vanilla extract, and vegetable oil, scraping the sides and the bottom of the bowl making sure everything is fully incorporated.1 large Egg, 1/4 (56g) cup Vegetable oil, 1 tablespoon Vanilla extract
- Add all of the flour mixture and mix until almost combined (do not mix flour until it is fully combined, you should still see some streaks of flour) . Remove the bowl from the stand mixer and add in the semisweet chocolate chips and crushed Oreo pieces. Using a rubber spatula, gently fold in the chocolate chips and crushed Oreo pieces while also incorporating the last bit of flour. Mix until just combined, being careful not to over-mix the dough. Dough will look "wet" but that is to be expected. Cover bowl with plastic wrap and chill in the refrigerator for 45 minutes.1 cup Crushed Oreos, 1/2 cup Semisweet chocolate chips
- After 45 minutes, preheat the oven to 350 F. Remove the dough from the refrigerator and using a cookie scoop, scoop the dough to form 3 tablespoon sized dough balls using the palm of your hands. Dough may still feel a little wet and crumbly but that is to be expected. If you have a kitchen scale, each ball of dough should be 1.7 ounces. Place 6 dough balls on the prepared baking sheet and using two fingers, gently flatten cookie dough balls, smoothing out any cracks.(If at any point you feel your cookie dough is too warm or your cookies are spreading too much while baking, chill the remaining dough balls for 10 to 15 minutes).
- Bake for 10 to 11 minutes. The cookies are ready when the middle of the cookies look soft and slightly underbaked and the edges set. If the edges are golden brown then cookies are overbaked.
- Remove the cookies from the oven and firmly slam the baking sheet on a heatproof surface to deflate the cookies. Top cookies with mini chocolate chips, Oreo pieces, and Oreo crumbs. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.2 tablespoons Oreo cookie crumbs, 1/4 cup Mini semisweet chocolate chips