One Bowl Peanut Butter Oreo Cookies (with brown butter)
These soft and chewy peanut butter Oreo cookies are made in 1 bowl and you don't even need a mixer! Plus, zero chill time!
Servings: 15 cookies
Calories: 409kcal
Equipment
- Saucepan
- Baking Sheets
- Bowls
- Kitchen Scale
- Measuring Spoons
- Whisk
- Rubber Spatula
Ingredients
- 1 cup unsalted butter
- 1 cups smooth peanut butter
- 2 teaspoon vanilla extract
- ½ cup sugar
- 1 cup light brown sugar
- 1 ½ teaspoons kosher salt
- 2 large eggs room temperature
- 2 ½ cups 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 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 smooth peanut butter
- Add the granulated sugar, light brown sugar, salt, and vanilla extract. Whisk until smooth.2 teaspoon vanilla extract, ½ cup sugar , 1 cup 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 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.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Brown Butter: don't want to brown your butter/don't have the time? Decrease the amount of butter from 1 cup to 1.5 sticks + 4 teaspoons /226 to 190 grams and melt it in the microwave or on the stove.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Kosher Salt, which is too salty for this recipe!
Chilling: I tested these cookies by chilling and not chilling the cookie dough. If you chill them, you will have a thicker cookie.
Storage: keep the baked cookies in a Tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.
Nutrition
Calories: 409kcal | Carbohydrates: 46g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 448mg | Potassium: 168mg | Fiber: 2g | Sugar: 25g | Vitamin A: 414IU | Calcium: 48mg | Iron: 2mg
