Cookies ‘n Cream Peanut Butter Cookies Recipe
Delight in these rich and chewy Cookies ‘n Cream Peanut Butter Cookies, combining creamy peanut butter, chunks of Oreos, and a perfect balance of sweet brown and granulated sugars. These cookies are easy to make with simple ingredients and bake up soft with a crisp edge and delightful criss-cross pattern on top, perfect as an indulgent treat or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 ¾ cups)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened unsalted butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg, vanilla extract, milk, salt, and baking soda to the creamed mixture. Mix until just combined to ensure an even batter without overmixing.
- Incorporate Flour and Oreos: Gradually add the all-purpose flour to the batter, mixing slowly until the dough comes together. Gently fold in the chopped Oreos, distributing them evenly throughout the dough without breaking them up too much.
- Shape the Cookies: Using a spoon or cookie scoop, portion out 2-tablespoon sized balls of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Use a fork to press down gently on each ball and create a criss-cross pattern on the tops.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges just begin to brown but the centers remain soft. Avoid overbaking to keep the cookies chewy.
- Cool and Store: Allow the cookies to cool completely on the cookie sheets before transferring them to a storage container. Store in an airtight container for up to 3 days, or freeze between layers of paper towels in sealable containers or Ziploc bags for up to one month.
Notes
- Use natural creamy peanut butter (not no-stir) for better texture and flavor.
- Do not overbake; cookies will continue to firm up as they cool.
- Chopped Oreos add texture and a cookies ‘n cream flavor, but you can adjust quantity to taste.
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Storage in airtight containers helps maintain freshness.
Keywords: peanut butter cookies, cookies and cream, Oreo cookies, easy cookie recipe, chewy cookies, dessert, baked cookies
