Description
Soft, chewy Peanut Butter Oreo swirl cookies loaded with chocolate chunks and mini Oreos—because peanut butter and Oreo belong together.
Ingredients
Chocolate–Oreo Dough
½ cup (113 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) dark brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (125 g) all‑purpose flour (spooned & leveled)
⅔ cup (≈55 g) Dutch‑processed cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon milk
4 oz chopped semisweet chocolate (plus extra for topping)
¼ cup chopped mini Oreos (plus extra for topping)
Peanut Butter Dough
½ cup (113 g) unsalted butter, softened
½ cup (100 g) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
¾ cup (≈185 g) creamy peanut butter
1 teaspoon pure vanilla extract
1¼ cups (≈156 g) all‑purpose flour
½ teaspoon baking soda
½ teaspoon salt
4 oz semisweet chopped chocolate (plus extra for topping)
¼ cup chopped mini Oreos (plus extra for topping)
Instructions
Chocolate dough: Cream butter and sugars until light and fluffy, then beat in egg and vanilla. Mix in dry ingredients (flour, cocoa, baking soda, salt), then milk, chocolate, and Oreos to form a thick dough.
Peanut butter dough: Cream butter with both sugars until fluffy. Add egg and vanilla, then peanut butter. Stir in dry ingredients to form dough, fold in chocolate and Oreos.
Cover both doughs (separately) and refrigerate at least 4 hours to help maintain the swirl shape.
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.
Use a large cookie scoop (about 2.5 Tbsp): alternate scooping from both doughs—never filling with only one—until scoop is full. Place onto baking sheet and add extra chocolate/Oreo pieces on top if desired.
Bake for about 12 minutes until cookies spread slightly and edges brown. If cookies aren’t spreading mid‑bake, gently tap the pan on oven rack so they fall. Immediately after baking, press extra mini Oreos or chocolate on top for decoration.
Let cookies cool on the pan briefly before transferring to a wire rack.
- Prep Time: Dough prep about 20 min
- Chilling Time:: ≥4 hours
- Cook Time: ~12 minutes per batch
- Category: Dessert
