Oreo Peanut Butter Cookies
Indulge in these decadent Oreo Peanut Butter Cookies, a delightful fusion of creamy peanut butter and classic Oreos, perfect for any cookie lover.
Ingredients
Main Ingredients
- 0.5 cup Butter, softened
- 0.75 cup Peanut butter
- 0.75 cup Packed brown sugar
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1.75 cups All-purpose flour
- 12 Oreo cookies
- 20 Reese's Peanut Butter Cup Miniatures, unwrapped and chopped for topping
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Lightly grease a 12-cavity muffin tin.
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, milk, salt, and baking soda until well combined.
- Gradually add the all-purpose flour and mix until just combined, forming a thick dough.
- Scoop about 2 tablespoons of dough and press it into the bottom of each muffin cup. Place one Oreo cookie on top of the dough in each cup. Cover the Oreo with another 2 tablespoons of dough, ensuring it's completely enclosed.
- Sprinkle the tops of the cookies with the chopped peanut butter cups.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
- Let the cookies cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack to cool completely. A small knife can help loosen them from the tin if needed.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to one month.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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