I love putting peanut butter and Oreos together into desserts. I like to think the Parent Trap movie (the newer one) is to thank for making this combo famous. Annie and Hallie were really on to something when they dunked their Oreos right into the jar of peanut butter. I felt the same when I first tasted these Peanut Butter Oreo cookies. Creamy peanut butter, crushed Oreos, and Reese’s Pieces candies together in a buttery, soft, chewy cookie. It was a brilliant beyond brilliant idea.
These cookies are great any time of the year but with the dark Oreos and fall-colored Reese’s Pieces, these feel like a perfect Halloween treat. I like to press the tops of the dough balls into some of the crushed-up Oreos and stick in a few Reese’s Pieces so everyone knows what they’re biting into. If you’re a peanut butter + Oreo lover like me, also check out my Peanut Butter Oreo Cheesecake Bars.
How To Make Peanut Butter Oreo Cookies
- Make the cookie dough. This dough comes together quickly in a stand mixer. First cream the butter, peanut butter, and sugars together. Then add the egg and vanilla. After the dry ingredients are mostly incorporated, stir in the chopped Oreos and Reese’s pieces. I like to reserve a little bit of each of these to stick on the tops of the dough balls before baking.
- Scoop and shape. I make most of my cookie dough balls about 3 tablespoons in size. I use this scoop (size 24) which measures 3 Tablespoons. I highly recommend using a cookie scoop to get consistent-sized cookies each time. I roll each scoop into a ball with my hands, which helps get more clean, even edges as the cookies bake. Press the top of each dough ball into the chopped Oreos and add a few Reese’s pieces, while slightly pressing the dough ball down.
- Bake the cookies. I only place about 6 or 7 cookies per ½ sheet baking pan, to give them plenty of space to spread while they bake. The cookies bake at 350°F for about 12 minutes. The edges should be slightly golden brown and the cookies should puff off and spread out.
- Cool and enjoy. These cookies can definitely be enjoyed warm but I think the flavors come out even better and you get a nice chewy texture after letting the cookies cool completely. These cookies will disappear fast but if needed, you can store them in an airtight container at room temperature for a few days and they freeze well too.
Peanut Butter Oreo Cookie FAQs
What kind of peanut butter should I use?
I recommend using a conventional variety of peanut butter, like Skippy or Jif. There is added sugar in the conventional brands so it will change the taste, amount of sweetness, and texture of the cookie if you use a natural or no-sugar-added variety.
Can I add something instead of Reese’s Pieces?
Sure! I love Reese’s Pieces and they add an extra bite of peanut butter to these cookies but you can definitely add other candies or chips. Some that I think would be good are peanut butter chips, chocolate chips, or even M&M’s. A variety of M&M’s like peanut butter or caramel would be fun to try!
Do I need to refrigerate the cookie dough?
Nope! Some cookie doughs are better refrigerated or they need the chill time so they don’t spread out flat but not these. Right from the mixing bowl to the oven. You can have the dough made and scooped, and the cookies baked all in about 30 minutes!
How Should I Store the Cookies?
Store leftover cooled cookies in an airtight container at room temperature for up to 3 days. These cookies also freeze great! Store cooled cookies in a tightly sealed zip-top bag in the freezer, for up to 3 months. I’ve also had success individually packaging these cookies in a cellophane bag, and then storing them in a zip-top bag in the freezer. This makes it super easy to pull one out at a time, as you need them or have a batch wrapped up and ready to go for a party.
More Fall Sweets You’ll Love
- Reese’s Pieces Rice Krispie Treats
- Oatmeal Butterscotch Blondies
- Apple Cheesecake Pop-Tarts
- Chocolate Peanut Butter Snack Cake
- Brown Butter Toffee Cookie Skillet
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy pumpkin muffin making!
Peanut Butter Oreo Cookies
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ½ cup (120g) creamy peanut butter
- ½ cup (115g) granulated sugar
- ½ cup (115g) brown sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- 1 ⅔ cup (208g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120g) Reese’s pieces candies
- 12 Oreos, chopped or crushed
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, sugar, and brown sugar until fluffy and light in color, about 1-2 minutes.
- Scrape the bowl well then with the mixer on low speed, add the egg and vanilla. Mix until well combined. Scrape the bowl again.
- Add the flour, baking soda, and salt and mix until only a few streaks of flour remain. Stir in the Reese's pieces and Oreos, reserving some of each for the tops of the cookies.
- Scoop the cookies onto a baking sheet lined with parchment paper, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop. Roll each scoop into a ball and press it into the reserved Oreos then add a few Reese’s pieces on top, while slightly pressing down the cookie.
- Place the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes, until golden around the edges.
- Allow the cookies to cool and enjoy!
- Peanut Butter: You’ll want to use a conventional variety of peanut butter here, like Skippy or Jif.
- Storing: Store cooled cookies in an airtight container at room temperature for up to 3 days or in a zip-top bag in the freezer for up to 3 months.