I enjoy this recipe because it’s easy to make and always a hit with anyone who tries it. The peanut butter base is rich and comforting, and the Oreo pieces add texture and bursts of chocolatey sweetness. I also like how quickly these cookies come together, making them perfect for last-minute baking or sharing with friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter, softened ¾ cup peanut butter ¾ cup brown sugar, packed ¼ cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 tablespoon milk ½ teaspoon baking soda ¼ teaspoon salt 1 ½ cups all-purpose flour 10–12 Oreo cookies, chopped
Directions
I start by heating the oven to 350°F and lining two baking sheets with parchment paper or silicone baking mats.
In a large bowl, I beat the softened butter, peanut butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy. I then mix in the egg, vanilla extract, and milk until everything is fully combined.
Next, I add the baking soda, salt, and flour, mixing just until a soft dough forms. I make sure not to overmix at this stage to keep the cookies tender. I gently fold in the chopped Oreos until they are evenly distributed throughout the dough.
I scoop the dough into about 2-tablespoon portions and roll them into balls. I place them on the prepared baking sheets, leaving space between each one, then lightly press the tops with a fork to create a criss-cross pattern.
I bake the cookies for 8 to 10 minutes, just until the edges are set but the centers are still soft. After baking, I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
I usually get about 18 to 20 cookies from this recipe. Prep time is around 15 minutes. Bake time is about 8 to 10 minutes. Total time comes out to roughly 25 minutes.
Variations
I sometimes add mini chocolate chips for extra chocolate flavor. When I want a stronger cookies-and-cream vibe, I mix in a few more chopped Oreos. For a slightly crunchier cookie, I bake them an extra minute or two, keeping a close eye so they don’t dry out.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to four days. If I want them warm again, I briefly microwave one for a few seconds to soften the center and bring back that freshly baked texture.
FAQs
Can I use natural peanut butter?
I don’t recommend it, since natural peanut butter can make the dough too oily and affect the texture of the cookies.
Why are my cookies very soft?
These cookies are meant to be soft and chewy, especially in the center, which is why I avoid overbaking them.
Can I freeze the dough?
I often freeze the dough balls and bake them straight from the freezer, adding one or two extra minutes to the bake time.
Do the Oreos get soggy?
I find that the Oreo pieces soften slightly but still keep enough texture to give the cookies great contrast.
Can I make these smaller?
I can make smaller cookies by using a smaller scoop, but I reduce the baking time to avoid overbaking.
Conclusion
I find these Cookies ‘n Cream Peanut Butter Cookies to be a fun and reliable treat that always satisfies. They’re soft, flavorful, and easy to make, which makes them perfect for everyday baking or special occasions when I want something a little extra sweet.
