Peanut Butter Oreo Cookies
Serves 1625 mins prep30 mins cook
It doesn't get much better than combining peanut butter, Oreos, and Reese's Pieces. Put them together in a big soft, chewy cookie and you’ve got these Peanut Butter Oreo Cookies!
0 servings
What you need
Instructions
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, sugar, and brown sugar until fluffy and light in color, about 1-2 minutes. Scrape the bowl well then with the mixer on low speed, add the egg and vanilla. Mix until well combined. Scrape the bowl again. Add the flour, baking soda, and salt and mix until only a few streaks of flour remain. Stir in the Reese's pieces and Oreos, reserving some of each for the tops of the cookies. Scoop the cookies onto a baking sheet lined with parchment paper, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop. Roll each scoop into a ball and press it into the reserved Oreos then add a few Reese’s pieces on top, while slightly pressing down the cookie. Place the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes, until golden around the edges. Allow the cookies to cool and enjoy! NOTES Peanut Butter: You’ll want to use a conventional variety of peanut butter here, like Skippy or Jif. Storing: Store cooled cookies in an airtight container at room temperature for up to 3 days or in a zip-top bag in the freezer for up to 3 months.View original recipe