Oreo-Stuffed Peanut Butter Cookies Recipe

Name: Oreo-Stuffed Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Butter; 1 cup Light Brown Sugar; 1-1/2 cup Peanut Butter; 2 whole Eggs At Room Temperature; 2 teaspoons Vanilla Extract; 2-1/2 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 24 whole Oreo Cookies; 1/3 cups Granulated Sugar, For Rolling The Cookies In

Servings: persons

1
Preheat the oven to 350 F.
2
In a large bowl cream together the butter and brown sugar until light and fluffy. Beat in the peanut butter then beat in the eggs, one at a time. Beat in the vanilla extract. Set aside.
3
In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the butter mixture and mix until just combined.
4
Place about 1 1/2 tablespoons of dough on top of an Oreo cookie and another 1 1/2 tablespoons on the bottom. Flatten the dough so that it covers the cookie.
5
Roll the cookie in the granulated sugar and place onto an un-greased baking sheet (you will need two baking sheets; space them about 2 inches apart). Repeat with the rest of the dough and Oreo cookies. Flatten the cookies slightly with a fork, making a crosshatch pattern on top.
6
Bake the cookies for 10-12 minutes, until the edges just begin to turn golden. Remove from oven and set pan on a rack. Let cookies cool and eat!
7
Cookie dough recipe adapted from Sally's Baking Addiction.

1088

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Butter, 1 cup Light Brown Sugar, 1-1/2 cup Peanut Butter, 2 whole Eggs At Room Temperature, and more.

Yes, Oreo-Stuffed Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oreo-Stuffed Peanut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions