Peanut Butter Oreo Cookies
Published on April 23, 2025
Quick Summary
Peanut Butter Oreo Cookies are the perfect blend of sweet and salty, with soft peanut butter dough packed full of crunchy Oreo pieces and chocolate chips. Easy to make and even easier to love, these cookies are a delicious twist on two classic favorites.
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Peanut Butter + Oreos = Cookie Perfection
I love creating, baking, and eating cookies. Classic peanut butter cookies are one of my all-time favorites, but it is always fun to mix it up, so I made Peanut Butter Oreo Cookies and I give them a 10/10.
If you're a 90s kid or a rom-com junkie, you probably remember that scene in The Parent Trap—yes, the one where Lindsay Lohan's characters bond over their shared love of dipping Oreos in peanut butter. A weird combo? Maybe. But if you've ever tried it, you know it's weirdly amazing.
These Peanut Butter Oreo Cookies are a tribute to that unforgettable scene—and the perfect mash-up of sweet, salty, and nostalgic. Imagine that movie-night snack turned into a soft, chewy peanut butter cookie with crushed Oreos and chocolate chips. It's the kind of treat that makes you want to sneak back into the kitchen for “just one more.”
Whether you're baking for a weekend treat, a party snack, or a midnight indulgence (I won't tell), this recipe is a must-try. Don't forget a glass of cold milk for dunking…or a jar of peanut butter for dunking like in the movie. Extra peanut butter is always a good idea!
Maria's Cookie Tips
- Spoon and level. Spoon the flour into your measuring cup and level it off with a knife. Never pack the flour or your cookies with be dry and puffy.
- Use room-temperature butter. Make sure your butter is a little soft, but not greasy. When you press it, it should give slightly but still hold its shape. If the butter is too warm the cookies will spread too much in the oven and the cookies will be flat.
- Don't over bake. the centers should look a little underdone when they come out. The cookies will finish baking as they cool.
- Sprinkle with sea salt. A tiny pinch of flaky sea salt on top right after baking amps up the sweet-salty magic.
- Top with extra Oreo. Press a few chunks into the tops of the cookies right when they come out of the oven.
Peanut Butter Oreo Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups chopped Oreo cookies, plus extra for pressing on top, if desired
- 1 cup chocolate chips
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 2 minutes. Add in the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don't over mix.
- Stir in the chopped Oreos and chocolate chips.
- Take about 2 tablespoons of dough and form a cookie dough ball. Roll in granulated sugar. Place cookies on prepared baking sheet, about 2-inches apart.
- Bake the cookies for 8 to 11 minutes or until they are golden at the edges and just set. Don't over bake, the cookies will set up as they cool. Remove pan from oven and sprinkle with flaky sea salt. While the cookies are still warm, you can gently press extra Oreo pieces on top of the cookies.
- Let cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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Frequently Asked Questions for This Recipe
Can I use natural peanut butter? For this recipe, I recommend commercial peanut butter, a brand like Skippy or Jif. Natural peanut butter will make the cookies dry.
What kind of Oreos work best?Classic or double-stuffed work great!
What kind of chocolate chips should I use? Semi-sweet chocolate chips are my favorite, but milk chocolate or dark chocolate work too. You can also try white chocolate chips or peanut butter chips for a fun twist.
Can I make these gluten-free?Yep—just use a 1:1 gluten-free flour blend and gluten-free Oreos.
How do I store them?Keep in an airtight container at room temp for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.
Can I freeze the dough?Totally! Freeze dough balls for up to 3 months. Bake from frozen—just add a couple extra minutes to the bake time.
More Peanut Butter Cookie Recipes
- Peanut Butter Cookies
- Peanut Butter Oatmeal Cookies
- Peanut Butter Blossoms
- 3 Ingredient Peanut Butter Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Salted Pretzel Peanut Butter Cup Cookies
Check out all of my COOKIE RECIPES!