Cookies 'n Cream Peanut Butter
A delightful blend of creamy peanut butter and Oreo cookies, perfect for any occasion and easy to make.
Ingredients
For the cookie dough
- 113 grams unsalted butter, softened
- 200 grams peanut butter (avoid no-stir varieties) For best consistency
- 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
Preparation
- 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.
Baking
- 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
For variations, consider adding chocolate chips, chopped nuts, or using mint-flavored Oreos. Store cookies in an airtight container at room temperature.