Peanut Butter Oreo Cookies
These are rich, chewy, chocolatey, and packed with peanut butter Oreo bark, chopped Oreos, and creamy peanut butter in the dough. The cookie base is soft and cocoa-heavy, the peanut butter makes it extra rich, and the bark gives you those chunky, sweet-salty pockets throughout.
They’re thick, bakery-style, and so good once chilled.
Highlights
Ingredients
Peanut Butter Oreo Cookie Dough
113 g unsalted butter, room temperature
170 g brown sugar
30 g granulated sugar
1 large egg
75 g creamy peanut butter
½ tbsp vanilla extract
135 g all-purpose flour
40 g cocoa powder
½ tsp salt
½ tsp baking soda
100 g chopped Oreos
250 g peanut butter Oreo bark, chopped
Peanut Butter Oreo Bark
Ingredients
105 g white chocolate
150 g creamy peanut butter
Pinch of salt
155 g dark chocolate
60 g crushed Oreos, with cream
Instructions
Step 1: Line a small baking sheet with parchment paper.
Step 2: Melt the white chocolate until smooth. Fold in the peanut butter and salt. Set aside.
Step 3: Melt the dark chocolate until smooth. Fold in the crushed Oreos.
Step 4: Layer the peanut butter white chocolate and Oreo dark chocolate onto the lined baking sheet, alternating about ⅓ at a time.
Step 5: Gently swirl if desired, but don’t overmix.
Step 6: Chill in the fridge until fully set.
Step 7: Chop into pieces and keep chilled until ready to use.
Make the Cookie Dough
Step 1: In a bowl, cream together the butter, brown sugar, and granulated sugar until combined and slightly lightened.
Step 2: Add the egg, peanut butter, and vanilla. Mix until smooth, creamy, and lightened.
Step 3: Add the flour, cocoa powder, salt, and baking soda.
Step 4: Fold until a soft chocolate peanut butter cookie dough forms.
Step 5: Add the chopped Oreos and peanut butter Oreo bark. Give the dough one final mix.
Step 6: Scoop into 12 cookie dough balls.
Step 7: Top each dough ball with a few extra pieces of bark.
Step 8: Chill in the fridge for 2–3 hours, or up to 24 hours.
Bake
Step 1: Preheat oven to 350°F and line a couple baking sheets with parchment paper.
Step 2: Space the chilled cookie dough balls apart on the baking sheets.
Step 3: Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
Step 4: Remove from the oven and scoot the cookies while warm, if needed.
Step 5: Top with extra Oreo pieces while the cookies are still warm.
Step 6: Let cool before enjoying.
Notes
For the best texture, chill the dough overnight. The peanut butter flavor deepens, the cookies bake thicker, and the bark stays chunky throughout.
These are delicious slightly warm, but they also get extra chewy once fully cooled. Store in an airtight container at room temperature or in the fridge if you like a firmer, fudgier cookie.
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Peanut Butter Oreo Cookies
These are rich, chewy, chocolatey, and packed with peanut butter Oreo bark, chopped Oreos, and creamy peanut butter in the dough. The cookie base is soft and cocoa-heavy, the peanut butter makes it extra rich, and the bark gives you those chunky, sweet-salty pockets throughout.
They’re thick, bakery-style, and so good once chilled.
Ingredients
- 113 g unsalted butter, room temperature
- 170 g brown sugar
- 30 g granulated sugar
- 1 large egg
- 75 g creamy peanut butter
- ½ tbsp vanilla extract
- 135 g all-purpose flour
- 40 g cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- 100 g chopped Oreos
- 250 g peanut butter Oreo bark, chopped
- 105 g white chocolate
- 150 g creamy peanut butter
- Pinch of salt
- 155 g dark chocolate
- 60 g crushed Oreos, with cream
Instructions
- Line a small baking sheet with parchment paper.
- Melt the white chocolate until smooth. Fold in the peanut butter and salt. Set aside.
- Melt the dark chocolate until smooth. Fold in the crushed Oreos.
- Layer the peanut butter white chocolate and Oreo dark chocolate onto the lined baking sheet, alternating about ⅓ at a time.
- Gently swirl if desired, but don’t overmix.
- Chill in the fridge until fully set.
- Chop into pieces and keep chilled until ready to use.
- In a bowl, cream together the butter, brown sugar, and granulated sugar until combined and slightly lightened.
- Add the egg, peanut butter, and vanilla. Mix until smooth, creamy, and lightened.
- Add the flour, cocoa powder, salt, and baking soda.
- Fold until a soft chocolate peanut butter cookie dough forms.
- Add the chopped Oreos and peanut butter Oreo bark. Give the dough one final mix.
- Scoop into 12 cookie dough balls.
- Top each dough ball with a few extra pieces of bark.
- Chill in the fridge for 2–3 hours, or up to 24 hours.
- Preheat oven to 350°F and line a couple baking sheets with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheets.
- Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and scoot the cookies while warm, if needed.
- Top with extra Oreo pieces while the cookies are still warm.
- Let cool before enjoying.
Notes
For the best texture, chill the dough overnight. The peanut butter flavor deepens, the cookies bake thicker, and the bark stays chunky throughout.
These are delicious slightly warm, but they also get extra chewy once fully cooled. Store in an airtight container at room temperature or in the fridge if you like a firmer, fudgier cookie.
