If you're a cookie monster at heart (hi, same) then get ready to make your new favorite cookies - peanut butter Oreo cookies! They're everything you want in a cookie: chewy, soft, and packed with chopped up Oreo cookie pieces. The best part? They're made in one bowl and you don't need a mixer! These peanut butter cookies are made with brown butter, making them slightly nutty and toasted. Plus, they don't need to be chilled!
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Peanut butter and chocolate is one of my all time favorite flavor combos. See peanut butter cheesecake brownies and my no-bake Oreo peanut butter pie! So when I was recipe testing some brown butter peanut butter cookies , I was like ..what if I added some chopped up Oreos??
I think these might be my new favorite cookies..
These brown butter peanut butter Oreo cookies (wow, that's a mouthful) are made using my fave baking ingredient - browned butter! Never made brown butter? Check out my handy brown butter post with all the tips and tricks.
Swapping out regular butter for brown butter makes these cookies have a toasty, nutty taste that I can't get enough of. Do I use it in way too many recipes? Guilty!
When I was testing these cookies, I wanted to make sure they didn't come out crumbly or dry. I know when baking with peanut butter, that can easily happen. I also wanted to develop a recipe where you didn't have to chill the cookie dough!
Why I ❤️ Brown Butter & What It Is!
Brown butter is when you melt butter and toast the milk solids. When melting butter on the stove, you'll start to see little white flecks at the bottom of the pan - these are the milk solids.
As the butter heats up, those milk solids will toast and become golden brown. They'll smell nutty and toasted and give us an almost caramelized taste. It's going to really level up your cookie game!
If you don't want to brown the butter, you can swap it out for regular melted butter, but you'll need slightly less. Because it loses some of the liquid on the stove, we don't need as much regular melted butter.
Grab your ingredients
- Peanut Butter: Make sure you're using commercial peanut butter, the thick type that doesn't have oil on top! I've tested this recipe with both smooth and chunky peanut butter and both work great.
- Oreos: I'm using regular Oreos, but hey - how good would this be with peanut butter Oreos?
- Unsalted Butter: I recommend using unsalted butter for the browned butter.
- All-Purpose Flour: Please, please, please make sure you use a kitchen scale when measuring out your flour! Using measuring cups makes it way too easy to add too much flour. Too much flour = dry, crumbly cookie!
Let's make some cookies!
You can find the full recipe below, along with a video, but let's walk through the steps with some visuals.
Start by browning your butter on the stove. Once the milk solids have turned a light brown, pour into a large bowl. Let cool slightly.
Mix in the peanut butter and whisk until smooth.
Add the remaining wet ingredients: granulated sugar, brown sugar, vanilla extract, and salt. Then add the eggs and whisk to combine.
Add all the dry ingredients and stir with a rubber spatula.
Stir in the chopped up Oreo cookies. I like to keep some extra cookies to the side to add on top of the cookie dough balls!
Scoop out 3 tablespoons of cookie dough and bake on parchment lined baking sheets. Bake one sheet at a time at 350ºF for 10-12 minutes.
Tips & Tricks for 🍪 Success
- Cookie Scoop: I like using a large cookie scoop to make sure the cookies are all the same size! Then when you place the cookies on the parchment lined baking sheet, make sure they have a few inches apart.
- Bakery Style Cookies: Here's a few tricks I have to get those bakery-worthy cookies. When I've put the cookie dough balls on the baking sheet, I add some extra crushed Oreo cookies on top of each cookie dough ball. Once the cookies are out of the oven, I use a large biscuit cutter (you could also use a mug) to gently scoot the cookie edges so they're perfectly round!
- Slightly Underbake: the secret to gooey, chewy cookies? Slightly underbaking the cookies! Take them out of the oven when the edges have set but the middle looks a little bit underbaked. They're going to continue baking on the baking sheet anyways.
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
One Bowl Peanut Butter Oreo Cookies (with brown butter)
Equipment
- Saucepan
- Baking Sheets
- Bowls
- Kitchen Scale
- Measuring Spoons
- Whisk
- Rubber Spatula
Ingredients
- 1 cup (226 grams) unsalted butter
- 1 cups (215 grams) smooth peanut butter
- 2 teaspoon vanilla extract
- ½ cup (100 grams) sugar
- 1 cup (200 grams) light brown sugar
- 1 ½ teaspoons kosher salt
- 2 large eggs room temperature
- 2 ½ cups (300 grams) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 8 oreo cookies roughly chopped
Instructions
- Melt the butter in a small saucepan over medium-low heat. Once melted, increase to medium heat and stir constantly with a rubber spatula or wooden spoon. The butter will begin to foam and bubble. You should then see white milk solids at the bottom of the pan, and the foam should begin to subside. Keep stirring until the milk solids turn a light brown and it smells nutty and toasted. Pour the melted butter into a large bowl and let it cool for a bit.1 cup (226 grams) unsalted butter
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Mix in the peanut butter to the cooled brown butter until smooth with a whisk.1 cups (215 grams) smooth peanut butter
- Add the granulated sugar, light brown sugar, salt, and vanilla extract. Whisk until smooth.2 teaspoon vanilla extract, ½ cup (100 grams) sugar, 1 cup (200 grams) light brown sugar, 1 ½ teaspoons kosher salt
- Add the eggs and mix to combine.2 large eggs
- Pour in the flour, baking soda, baking powder and mix until smooth with a rubber spatula.2 ½ cups (300 grams) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder
- Stir in the chopped Oreos.8 oreo cookies
- Scoop out 3 tablespoons of cookie dough with a tablespoon or large cookie scoop. Place the cookie dough balls on the prepared baking sheets, making sure the cookies have a few inches between each one. At this point I like to add a few extra chopped Oreo cookies on top of each cookie dough ball!
- Bake in the oven one sheet at a time for 10-12 minutes, or until the edges are set but the middles are slightly under done.
- Let the cookies cool on the cookie sheets for 10-15 minutes before removing to a wire cooling rack to cool completely.
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Lauren G says
amazing recipe! everything worked out great and i got perfect cookies! the peanut butter and oreo is such a top tier combo, i will definitely be making these again!
Ella says
Thanks so much for your review Lauren!