Print

Peanut Butter Oreo Stuffed Cookies

Peanut Butter Oreo Stuffed Cookies - featured image
Print Recipe

These giant bakery-style cookies feature creamy peanut butter dough wrapped around a classic Oreo, creating a chewy, gooey, and crunchy treat that’s perfect for dessert lovers. Quick and easy to make, they’re a nostalgic comfort food ideal for parties, gifting, or cozy nights in.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 Oreo cookies (classic or Double Stuf)
  • Optional: extra chocolate chips, chopped peanuts, or peanut butter drizzle

Instructions

  1. Line a large baking sheet with parchment paper or a silicone mat. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat together unsalted butter and creamy peanut butter until creamy and fluffy, about 2 minutes.
  3. Add light brown sugar and beat for another minute.
  4. Add egg and vanilla extract; mix until fully combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually add dry mixture to wet ingredients, mixing on low until just combined. Do not overmix.
  7. Scoop about 3 tablespoons of dough and flatten into a disc in your palm.
  8. Place 1 Oreo in the center, then gently wrap dough around it, sealing edges so the Oreo is fully hidden. Roll into a ball and set on the prepared baking sheet, spacing cookies at least 3 inches apart.
  9. Press optional toppings (chocolate chips, chopped peanuts, or peanut butter drizzle) on top if desired.
  10. Bake for 13-15 minutes, until edges are golden and centers look set but still soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough if sticky for thicker cookies. Do not overmix for best texture. Space cookies well—they spread. For gluten-free, use a 1-to-1 GF flour blend. For vegan, use dairy-free butter, flax egg, and vegan sandwich cookies. Freeze unbaked dough balls for fresh cookies on demand. Cookies firm up as they cool; do not overbake.

Nutrition

Keywords: peanut butter cookies, Oreo stuffed cookies, giant cookies, easy dessert, bakery-style cookies, party treats, comfort food, kid-friendly, holiday baking, stuffed cookies

Find it online: https://fuzzyforker.com/peanut-butter-oreo-stuffed-cookies-easy-giant-treat-recipe-for-dessert-lovers/