These soft and chewy peanut butter cookies are packed with chopped Oreos for a dreamy cookies-and-cream twist. Perfect for any cookie craving!

½ cup (113 g) unsalted butter, softened

¾ cup (200 g) peanut butter (not natural or no-stir)

¾ cup (150 g) brown sugar, packed

¼ cup (50 g) granulated sugar

1 large egg

1 tsp vanilla extract

1 tbsp milk

½ tsp baking soda

¼ tsp salt

1½ cups (186 g) all-purpose flour

10–12 Oreo cookies, chopped

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1. Prep the Pans

Preheat oven to 350°F (175°C).

Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Base

In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.

3. Add Wet Ingredients

Mix in egg, vanilla extract, and milk until fully combined.

4. Add Dry Ingredients

Add baking soda, salt, and flour.

Mix just until a soft dough forms—do not overmix.

5. Fold in Oreos

Gently stir in chopped Oreos until evenly distributed.

6. Shape the Cookies

Scoop dough into 2-tablespoon portions and roll into balls.

Place on prepared baking sheets, spacing apart.

Lightly press with a fork to create a criss-cross pattern.

7. Bake & Cool

Bake 8–10 minutes, until edges are lightly set and centers are soft.

Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Cookies will look slightly underbaked in the center—this keeps them soft and chewy.

For extra Oreo flavor, press a few chunks on top before baking.

Store in an airtight container at room temperature for up to 4 days.