Description
A delightful blend of creamy peanut butter and Oreo cookies, perfect for any occasion and easy to make.
Ingredients
Scale
- 113 grams unsalted butter, softened
- 200 grams peanut butter (avoid no-stir varieties)
- 1 large egg (Can substitute with flaxseed meal for vegan option)
- 15 milliliters milk (Adjust quantity if needed)
- 1 teaspoon vanilla extract
- 150 grams packed brown sugar
- 50 grams granulated sugar
- 186 grams all-purpose flour (Can substitute with gluten-free flour)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10–12 pieces Oreo cookies, chopped (about 1 ¾ cups)
Instructions
- Start by gathering all your ingredients and measuring them accurately.
- Preheat your oven to 175°C (350°F).
- Line two baking trays with parchment paper or silicone mats.
- In a mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Beat until light and fluffy.
- Add the egg, vanilla extract, milk, salt, and baking soda to the mixture, and mix until combined.
- Gradually add the all-purpose flour, mixing until a consistent dough forms.
- Fold in the chopped Oreo cookies gently to distribute them evenly.
- Portion the dough into balls of approximately 30 grams each and place them on the prepared trays.
- Use a fork to create a criss-cross pattern on the tops of each cookie.
- Bake in the preheated oven for 8 to 10 minutes, until cookies are lightly browned around the edges.
- Allow cookies to cool on the baking trays before transferring them to an airtight container.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Cookies, Peanut Butter, Oreo