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peanut butter oreo stuffed cookies

Peanut Butter Oreo Stuffed Soft Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cookie scoop 2 tablespoon size
  • 1 wire cooling rack
  • 1 plastic wrap

Ingredients
  

  • 170 gram unsalted butter softened
  • 150 gram light brown sugar packed
  • 100 gram granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 260 gram all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 120 gram creamy peanut butter
  • 18 Oreo sandwich cookie whole
  • 120 gram semisweet chocolate chips optional

Instructions
 

  • Line baking sheets with silicone mats or parchment and set aside.
  • In a bowl whisk flour, baking soda, baking powder, and salt until combined.
  • In a separate large bowl beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  • Beat in egg, egg yolk, and vanilla until smooth and creamy.
  • Mix in peanut butter until fully incorporated.
  • Add dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Fold in chocolate chips if using.
  • Cover the bowl and chill the dough for 30 minutes to make it easier to handle.
  • Using a 2-tablespoon scoop, portion two scoops of dough for each cookie and flatten each portion into a disc in your palms.
  • Place an Oreo in the center of one disc, top with the second disc, and seal the edges completely around the cookie.
  • Arrange stuffed cookies on prepared sheets spaced about 5 cm/2 inches apart.
  • Preheat the oven to 175°C/350°F while the cookies rest on the tray for 5 minutes.
  • Bake one sheet at a time for 9–11 minutes until the edges are just set and the tops look puffy and matte but not browned.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool until set enough to handle.

Notes

For the softest texture, slightly underbake; the cookies will continue to set as they cool. If the dough cracks when wrapping around the Oreo, warm it slightly in your hands or let it sit at room temperature for 5 minutes after chilling. Use creamy peanut butter, not natural separated styles, for consistent structure. To prevent spreading, keep the dough chilled between batches and bake on cool trays. Try flavored Oreos for variety, add a pinch of cinnamon for warmth, or sprinkle a few flaky sea salt crystals on top before baking to balance sweetness. Store in an airtight container for up to 3 days or freeze portioned, unbaked stuffed cookies for up to 2 months and bake from frozen adding 1–2 minutes.
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