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Cookies ’n Cream Peanut Butter treats mix creamy peanut butter and crunchy Oreo bits for a tasty combo. They come together fast so you can whip up homemade goodies without much hassle. The centers stay soft while the edges get just the right crunch to please any cookie fan.
I once threw these together last minute for a friend's get-together. They vanished quickly which made this my go-to when I want a quick sweet treat that impresses.
What You Need
- Peanut butter: full flavor is key avoid no-stir versions for better mix and taste
- Unsalted butter, softened: makes the dough tender and rich creamy texture is best here
- Brown and white sugar: add moisture and caramel flavor dark brown sugar gives extra richness
- Large egg: keeps everything together and adds a bit of fluff
- Vanilla extract: rounds out sweetness always pick pure and fresh
- Milk: helps bring the dough together so it's easier to scoop
- Fine sea salt: balances the sweet flavors
- Baking soda: gives the cookies a soft lift don't skimp on measuring
- All-purpose flour: builds the cookie’s body fresh flour works best
- Coarsely chopped Oreos: give that classic crunchy cookie and cream feel
How To Make
- Start Your Oven:
- Set it to 350 degrees Fahrenheit. Line two baking trays with parchment or silicone mats to stop sticking and help cookies bake evenly.
- Mix Butter and Sugars:
- With a paddle attachment on a mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar together until the mix is light and fluffy. This pumps air into your dough to keep cookies tender.
- Add Wet Stuff:
- Beat in the egg, vanilla, milk, salt, and baking soda. Use medium speed so everything blends smoothly.
- Throw in Flour:
- Slowly fold in the flour just until your dough forms. Don’t overdo it or your cookies might get tough. The dough should be soft but hold shape.
- Mix In Oreos:
- Gently fold in the coarsely chopped Oreos so they’re spread around but not crumbled too fine. That gives you the crunchy surprise in every bite.
- Shape Cookies:
- Use a scoop or a tablespoon to form balls about 2 tablespoons each. Space them out on trays so they have room to spread. Press a fork gently on top in a criss-cross pattern for that classic peanut butter cookie look.
- Bake and Cool Off:
- Bake for 8 to 10 minutes till edges start to turn golden but the centers still feel soft. Let cookies cool completely on trays before moving them to racks or containers so they don’t break.
The Oreo chunks are what get me every time. They bring that holiday-baking vibe from when I was growing up, like little crunchy pockets of happiness in every bite.
Keeping Them Fresh
Pop the cookies in an airtight container at room temp and they’ll stay good for a few days. If you want to keep them longer, layer them with parchment paper in a sealed box so they don’t stick. Freeze them for up to a month in containers or zip bags with paper towels in between for best texture. Just thaw at room temp before eating.
Swap Ideas
If peanut butter’s not your thing try almond or cashew butter but know the texture and taste will be a bit different. You can swap softened butter for coconut oil but expect a light coconut flavor. For gluten-free, pick a baking-friendly flour blend and check Oreos are gluten-free or swap with another sandwich cookie.
Serving Tips
They’re awesome with a cold glass of milk or a coffee break snack. Warm them up and crumble over vanilla ice cream for a quick dessert. You can even sandwich them with peanut butter frosting for a special treat at parties.
These are best fresh but freeze great too. They’re a sweet, nostalgic treat whenever you need a little pick-me-up.
Frequently Asked Cooking Questions
- → What kind of peanut butter makes these taste best?
Use natural or smooth peanut butter without any stabilizers for a richer, real peanut flavor.
- → How do I keep the cookies soft inside?
Take them out once the edges look brown but the middle still feels soft to keep that tender bite.
- → What’s the best way to mix in Oreo pieces?
Fold the chopped Oreos in carefully at the last step so they stay chunky and don’t get crushed.
- → Can I swap butter for brown butter?
Sure, browning the butter first gives a lovely nutty flavor that makes them even better.
- → How should I store these to keep them fresh?
Put them in a sealed container at room temp for up to three days, or freeze them wrapped in paper towels for longer.
- → Which baking sheets work best?
Parchment paper or silicone mats stop sticking and help bake evenly.