Chocolate Peanut Butter Oreo Cookies
You ever crush a whole sleeve of Oreos just to mix them into more dessert? Same.
Yield: 24 small/medium cookies or 12 large cookies Prep Time: 10 minutes | Bake Time: 10 minutes | Total Time: 20 minutes
What Makes These Irresistible?
These cookies are soft-baked, ultra-rich, and downright decadent. They combine three of the greatest dessert flavors, black cocoa, creamy peanut butter, and crushed Oreos, into one thick, chewy bite. Loaded with peanut butter chips and the nostalgic crunch of cookies and cream, this recipe is for days when chocolate alone just won’t cut it.
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Ingredients
For the Chocolate Cookie Base
½ cup butter, softened (113 g)
1 cup granulated sugar (200 g)
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour, spooned and leveled (190 g)
½ cup black cocoa powder (40 g)
½ teaspoon baking soda
2 teaspoons milk of choice
1 ½ cup peanut butter chips
1 cup crushed Oreo crumbs (about 8 cookies)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 2–3 minutes. Add the egg, egg yolk, vanilla, and milk, and mix until combined.
In a separate bowl, whisk together flour, cocoa powder, and baking soda. Gradually add to the wet ingredients and mix until just combined. Fold in peanut butter chocolate chips and the Oreo crumbs.
Scoop cookie dough into 2-tablespoon-sized balls and place on baking sheets spaced 2 inches apart.
Bake for 10–12 minutes, or until edges are set but centers still look soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes:
Don’t overbake! The marshmallow layer firms as it cools—these bars are best when just set with golden edges.
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