Peanut Butter Oreo Cookies – Extra large peanut butter cookies filled with Oreo’s, chocolate chips, and pretzels! Chewy, large, and sweet in salted!
In addition to my peanut butter Oreo bars, I turned them into cookies and added a whole new element with pretzel. I’m pretty sure these Peanut Butter Oreo Cookies will 100% change your life, and they might be your go to cookie. The sweet and salty combo is seriously the highlight of these. The peanut butter flavor has such a perfect balance and doesn’t overpower the cookie whatsoever.
Below, I have added a some peanut butter recipes below.
- Easy One Bowl Peanut Butter Oreo Bars
- Chocolate Cake With Peanut Butter Frosting
- Delectable And Easy Oreo Peanut Butter Cake
Jump to:
Why Make Peanut Butter Oreo Cookies?
- Chewy peanut butter base – The base is made by creaming peanut butter right into the batter.
- Easy to make – When I say easy, I mean it. You simply throw the ingredients into a bowl, mix it, and bake.
- No chill – because this recipes uses cold butter, you don’t need to chill the cookie dough balls.
- Best flavor combo– This recipe is perfect for people who love Oreo’s and peanut butter together? I added a hint of salt to just really add one more level of flavor.
- Oreo cookies – dark chocolate pairs well the creamy peanut butter
Ingredient List
Next, I have outlined and added some ingredients that you will need. For a full list, please check out the recipe card below.
- Unsalted butter- I always use unsalted butter. It helps me control the amount of salt in my recipes.
- Eggs- You will use a 2. Make sure they are at room temperature.
- Creamy peanut butter- I love using jif, but whatever brand you prefer is great!
- Oreo’s – I bought a regular size package, and you can use regular or double stuf.
- Chocolate chips – I use semi sweet, but dark would work too!
- Pretzels – I bought Synders brand
How to make Peanut Butter Oreo Cookies
Next, I have made a detailed list on to make and bake the Peanut Butter Oreo Cookies. I use my kitchen aid which I got from here.
Start by preheating the oven to 380 degrees, line two sheet pans with parchment paper and set aside.
Step 1: Sift the dry. In a small mixing bowl, sift the flour, baking soda, and salt together. Set aside.
Step 2: Cream the butter and sugar. In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and sugar together until light and fluffy on high for 4-5 minutes. Add in vanilla and peanut butter. Mix on low until combined.
Step 3: Add egg/yolk. On medium speed, add in egg, and mix for 30 seconds, and add the egg yolk and mix for 30 more seconds. With a rubber spatula, scrape the sides and bottom of the bowl.
Step 4: Add the dry ingredients. the mixer on the lowest speed, add in the dry ingredients, chocolate chips, crushed Oreo, and crushed pretzel. Mix just until the mixture is completely combined, do not over mix.
Step 5: Weigh and roll. Using a kitchen scale, weigh out 6 ounces of dough and place 3 on each sheet pan. Add a few extra pieces of chocolate chips, pretzels, and oreos to garnish the top.
Step 6: Add to the pan. Only bake one sheet pan at a time, while one is in the oven place the other in the fridge so it doesn’t warm up.
Step 7: Bake. Bake for 12-15 minutes, and let them cool slight for about 10 minutes, and transfer to a cooling rack.
Expert baking tips
- Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie.
- Sift your dry ingredients for the best results
- Don’t over mix the flour. Over mixing the gluten can cause a dry cookie.
- Here are my favorite parchment paper liners
- Make sure the flour is spooned and leveled. This helps create the right amount of flour!
- If the cookies are spreading, this could be the butter was too warm before baking. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- The cookies should be slightly underdone, carry over cooking will allow the cookies to finish cooking after they are out of the oven.
FAQ W/ Peanut Butter Oreo Cookies
Can I make these into smaller cookies?
Yes you can. You can make them into 3 or 4 ounce. Reduce the baking time and keep an eye so they don’t brown.
Can I chill the cookie dough overnight?
Yes! Make sure you weigh them out and cover them in plastic wrap so they don’t dry out.
Can these cookie dough balls be frozen?
You betcha! Store the cookie dough balls in an airtight ziplock bag or use plastic wrap. Store in the freezer for 30 days. You can even bake them frozen, just add a few minutes to your baking.
Storing and freezing
Finally, Store the Peanut Butter Oreo Cookies in the refrigerator in an air-tight container or ziplock bag up to 5 days.
Freezing
Once baked, you can freeze cookies in an airtight container, such as a Ziplock bag, and freeze up to 30 days. Thaw for 1-2 hours before eating. (Once thaw, you can place the cookie in the microwave for 7 seconds and they are still just as gooey)
How to serve: Once the bars are cookies are done, They are best served immediately!
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Recipe
Peanut Butter Oreo Pretzel Cookies
Ingredients
For the cookies
- ½ cup unsalted butter cold and cubed.
- ½ cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- ½ cup creamy peanut butter I like skippy
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 large egg yolk
- 1 cup plus 2 tablespoons, all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
- 8 semi crushed Oreo’s plus more for garnishing
- ½ cup crushed pretzel plus more for garnishing
Instructions
Instructions
- Preheat your oven to 380 degrees, line two sheet pans with parchment paper and set aside.
- In a small mixing bowl, sift the flour, baking soda, and salt together. Set aside.
- In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and sugar together until light and fluffy on high for 4-5 minutes. Add in vanilla and peanut butter. Mix on low until combined.
- On medium speed, add in egg, and mix for 30 seconds, and add the egg yolk and mix for 30 more seconds. With a rubber spatula, scrape the sides and bottom of the bowl.
- With the mixer on the lowest speed, add in the dry ingredients, chocolate chips, crushed Oreo, and crushed preztel. Mix just until the mixture is completely combined, do not over mix.
- Using a kitchen scale, weigh out 6 ounces of dough and place 3 on each sheet pan. Add a few extra pieces of chocolate chips, pretzels, and oreos to garnish the top.
- Only bake one sheet pan at a time, while one is in the oven place the other in the fridge so it doesn’t warm up.
- Bake for 12-15 minutes, and let them cool slight for about 10 minutes, and transfer to a cooling rack.
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