Cookies 'n Cream Peanut Butter (Printable Version)
Soft, peanut butter rich treats combined with crunchy Oreo pieces for a delightful twist.
# Ingredients Required:
→ Wet Ingredients
01 -
113 grams unsalted butter, softened
02 -
200 grams peanut butter (avoid no-stir varieties)
03 -
1 large egg
04 -
15 milliliters milk
05 -
1 teaspoon vanilla extract
→ Sugars
06 -
150 grams packed brown sugar
07 -
50 grams granulated sugar
→ Dry Ingredients
08 -
186 grams all-purpose flour
09 -
½ teaspoon baking soda
10 -
¼ teaspoon salt
→ Add-ins
11 -
10-12 Oreo cookies, chopped (about 1 ¾ cups)
# Guide to Cooking:
01 -
Set oven temperature to 175°C (350°F). Line two baking trays with parchment paper or silicone baking mats.
02 -
Combine softened butter, peanut butter, brown sugar, and granulated sugar in a mixing bowl. Beat using an electric mixer fitted with a paddle attachment until the mixture is light and fluffy.
03 -
Add the egg, vanilla extract, milk, salt, and baking soda to the creamed mixture. Mix until evenly combined.
04 -
Gradually incorporate the all-purpose flour, mixing until a consistent dough forms. Fold in the chopped Oreo cookies gently to distribute evenly.
05 -
Portion dough into balls approximately 30 grams each using a spoon or scoop. Place them on the prepared baking trays spaced apart. Use a fork to create a criss-cross pattern on the top of each cookie.
06 -
Bake in the preheated oven for 8 to 10 minutes, until the cookies begin to brown lightly around the edges but remain soft in the center.
07 -
Allow the cookies to cool completely on the baking trays before transferring them to an airtight container. Store at room temperature for up to three days or freeze between layers of paper towels for up to one month.
# Extra Suggestions:
01 -
Use a high-quality peanut butter for optimal flavor. Avoid overbaking to maintain a soft center. Brown butter can be used instead of softened butter to deepen the flavor profile.