Oreo Stuffed Peanut Butter Cookie

Get ready to level up your cookie game with these Oreo-Stuffed Peanut Butter Cookies! This delightful mashup combines two all-time favorites: the rich, creamy taste of peanut butter cookies and the classic crunch of an Oreo hidden inside. Imagine biting into a soft peanut butter cookie only to discover a whole Oreo at the center—it’s the ultimate sweet surprise! Perfect for parties, gifts, or simply treating yourself, these cookies are guaranteed to impress.

Ingredients

• 8 tablespoons (113g) unsalted butter, room temperature

• 1/2 cup (100g) packed light brown sugar

• 1/3 cup (67g) granulated sugar

• 1/2 cup (125g) smooth peanut butter

• 1 teaspoon vanilla extract

• 1 large egg, room temperature

• 1 1/4 cups (156g) all-purpose flour

• 3/4 teaspoon baking soda

• 1/8 teaspoon salt

• 1/3-1/2 cup (67-100g) granulated sugar (for rolling cookies)

• 16 Oreo cookies

Instructions

1. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.

2. Add peanut butter and vanilla extract: Mix in the peanut butter and vanilla extract, followed by the egg, and beat until just combined.

3. Add dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Stir until just combined, ensuring no streaks of flour remain.

4. Chill the dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or up to 2 days.

5. Prep the dough and Oreo stuffing: When ready to bake, remove the dough from the fridge and let it soften at room temperature for 15-25 minutes. Preheat your oven to 350°F and line two baking sheets with parchment paper.

6. Assemble the stuffed cookies: Use a 3-tablespoon cookie scoop to portion out the dough, flattening each scoop into a 3-inch pancake. Place an Oreo in the center and fold the dough around the Oreo, making sure it’s completely covered. Gently roll the dough into a ball.

7. Roll in sugar: Roll each dough ball in the granulated sugar, coating all sides. Place on the prepared baking sheet, leaving space between each cookie.

8. Bake: Bake the cookies for 13-15 minutes, or until they are puffed, lightly crackled on top, and golden around the edges. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack.

9. Enjoy: Serve warm and enjoy the delicious Oreo-peanut butter combo!

Notes:

1. For extra gooey cookies, slightly underbake them, pulling them out when they just start to crackle.
   

2. You can swap regular Oreos for Double Stuf or flavored Oreos for an added twist!

3. Chilling the dough is essential to prevent the cookies from spreading too much while baking.

Prep Time: 15 minutes (active) + 2 hours (chilling time) Cook Time: 13-15 minutes
Total Time: 2 hours 30 minutes

Yield: 14 medium cookies