Easy Chewy Peanut Butter Oreo Cookies
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 perfect amount of chew. This quick and easy recipe comes together in 15 minutes with a few basic ingredients.
Ingredients
- 1 ¼ (156g) cup All purpose flour
- ¾ teaspoon Baking soda
- ¾ teaspoon Kosher salt
- ¼ (57 g) cup Unsalted butter melted
- ½ (128 g) cup Peanut butter
- ¾ (165 g) cup Light brown sugar packed
- ¼ (50 g) cup Granulated sugar
- 1 large Egg
- 1 tablespoon Vanilla extract
- ¼ (56g) cup Vegetable oil
- 1 cup Crushed Oreos about 10 cookies, plus extra for topping
- ½ cup Semisweet chocolate chips
- 2 tablespoons Oreo cookie crumbs for topping cookies
- ¼ cup Mini semisweet chocolate chips for topping cookies
Instructions
- 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 ¼ (156g) cup All purpose flour , ¾ teaspoon Baking soda , ¾ 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.¼ (57 g) cup Unsalted butter , ½ (128 g) cup Peanut butter
- Add in the light brown sugar and granulated sugar and beat until creamy.¾ (165 g) cup Light brown sugar, ¼ (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, ¼ (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 , ½ 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 , ¼ cup Mini semisweet chocolate chips
Notes
Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour. Do not use a measuring cup and directly scoop up your flour. This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife.
Chill the dough: Because this recipe uses melted butter, it is important that the cookies chill prior to baking. If they baked right away and not chilled they will spread.
Gently slam the cookie sheet: Slamming the baking tray after removing the cookies help them to deflate and creates a chewy texture.
Storage: Store any leftover baked cookies in an airtight container at room temperature for 4 to 5 days.
Nutrition
Serving: 1cookieCalories: 248kcalCarbohydrates: 28.8gProtein: 3.5gFat: 13.8gSaturated Fat: 5gCholesterol: 16mgSodium: 246mgPotassium: 85mgSugar: 17.5gCalcium: 10mgIron: 1mg
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