Extreme Oreo Stuffed Peanut Butter Cookies
Are you guys ready for an INSANE cookie? I stuffed an Oreo inside of a peanut butter cookie that I also filled with Reese’s Peanut Butter Cups. They’re EXTREME Oreo Stuffed Peanut Butter Cookies!
When I was remaking these Rolo Stuffed Peanut Butter Cookies last week, I got to thinking about what else I could stuff in a peanut butter cookie. Peanut Butter Cups came to mind, obviously, and then Oreos did. So I decided to do BOTH.
Later, as I was “testing” one of the cookies (because, you know, I have to eat everything, obviously #excuses), I started thinking about how I was going to work off said cookie. How I was bored with my workouts and needed something to push me. So I went and signed up for a half-marathon.
I think the sugar was clouding my brain…or something.
I have 6 months until I run the Disneyland Half Marathon. That’s 6 months of lots of running so I can eat lots of cookies…right? Really, the only reason I signed up is because it’s DISNEY. And because, in some sugar-deluded hallucinatory moment, I thought I could learn to run 13.1 miles. #holdme
So, back to these cookies. They’re the perfect training snack because, peanut butter. It’s like eating GORP or something!
Peanut butter cookies stuffed with Reese’s Peanut Butter Cups and filled with an Oreo baked in a muffin tin. These cookies are EXTREME. Only real cookie lovers need apply!
Now, stuffing Oreos in cookies isn’t new. Picky-Palate pretty much invented it several years back and my friend Amy over at Belly Full started making them in muffin tins. They’re like a hunk of cookie, that’s for sure!
This peanut butter cookie is my absolute favorite recipe. It’s perfectly soft and gooey and very peanut buttery. And it’s easy to make too!
Once you have your dough, you mix in some peanut butter cups. TIP: if you’re using a stand mixer, you don’t even need to chop the peanut butter cups; it’ll do the work for you. If you’re using a hand mixer, you’ll want to give them a rough chop first.
You put 2 tablespoons of cookie dough in the bottom of a muffin pan. Then you put a full Oreo on top, cover it with 2 more tablespoons of cookie dough, and then sprinkle more chopped peanut butter cups on top.
That’s a mouthful for sure!
These stay gooey and soft for a few days but I liked them best about 10 minutes after they came out of the oven. I used a knife to help me get them out of the pan and the Oreo inside was still warm and the peanut butter cups were melty.
Cookie heaven, I’m telling you. Someone needs to put one on a fishing rod and drive the half marathon in front of me, mmkay?
Extreme Oreo Stuffed Peanut Butter Cookies
Total Time: 30 minutes
Extreme Oreo Stuffed Peanut Butter Cookies - an easy peanut butter cookie recipe filled with peanut butter cups and stuffed with an OREO cookie!
- 1/2 cup butter, softened
- 3/4 cup peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups flour
- 20 Reese’s Peanut Butter Cup Miniatures, unwrapped, plus about 10-12 more that have been chopped (for topping)
- 12-14 Oreo Cookies
- Preheat oven to 350°F. Spray a 12-cavity muffin pan with nonstick cooking spray (this may make up to 14 cookies so you may need two pans).
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Add 20 of the Reese’s miniatures and use the stand mixer to mix/chop them into the dough. If you’re using a hand mixer for the cookie dough you should chop them slightly before adding them. The stand mixer will chop them for you.
- Scoop 2 tablespoon sized balls of dough and press each into the bottom of 12 muffin pan cavities. Press an Oreo on top, then cover with 2 more tablespoons of dough. Sprinkle with remaining chopped miniature peanut butter cups. Add another pan as needed for an extra 1-2 cookies.
- Bake for 12-15 minutes, until they just begin to brown. Cool completely and use a knife to help remove them from the muffin pan.
- Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.