Peanut Butter Cookies (Print-Friendly Version)
Soft treats loaded with peanut butter and crunchy Oreo chunks for a fun flavor mix.
# Ingredients List:
→ Wet Stuff
01 -
113 grams butter, softened
02 -
200 grams peanut butter (skip the no-stir kind)
03 -
1 big egg
04 -
15 milliliters milk
05 -
1 teaspoon vanilla
→ Sugars
06 -
50 grams white sugar
07 -
150 grams packed brown sugar
→ Dry Stuff
08 -
186 grams all-purpose flour
09 -
½ teaspoon baking soda
10 -
¼ teaspoon salt
→ Extras
11 -
10 to 12 chopped Oreo cookies (about 1 ¾ cups)
# Detailed Cooking Steps:
01 -
Turn your oven to 175°C (350°F). Get two baking sheets ready with parchment or silicone liners.
02 -
In a bowl, blend softened butter, peanut butter, brown sugar, and white sugar. Beat with an electric mixer using the paddle tool till fluffy and light.
03 -
Mix in the egg, vanilla, milk, salt, and baking soda until everything’s smooth.
04 -
Slowly add the flour, stirring until you get a smooth dough. Fold in the chopped Oreos gently so they spread out.
05 -
Scoop dough balls around 30 grams each with a spoon or scoop. Place on trays with space between them. Press a criss-cross pattern on top using a fork.
06 -
Pop the trays in the oven and bake for 8 to 10 minutes. Watch for the edges to get a light brown shade but keep the inside soft.
07 -
Let the cookies cool fully on the trays before moving them to an airtight box. Keep them at room temp for up to 3 days or freeze with paper towels in between for about a month.
# Helpful Hints:
01 -
Choose good-quality peanut butter for the best taste. Don’t bake too long or you’ll lose that soft middle. Try brown butter instead of plain butter if you want a richer taste.