Soft Homemade Peanut Butter Oreos

5 from 5 votes

Did you know they make Peanut Butter Oreos? They are the bomb-diggity.

But these Homemade Peanut Butter Oreos are better. They’re soft-batch and HUGE.

It’s a match made in heaven!

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Soft batch Homemade Peanut Butter Oreos sitting on a white plate with a spoonful of peanut butter

You know what’s really strange? Twice in the past week people I know have come up to me and told me that their mother’s sister’s aunt’s daughter-in-law (or whatever) know my blog. That when they mention me and Crazy for Crust the person’s eyes get wide and they say “You know her??”

That’s just plain weird. People actually read this thing? Really?

Then they tell me the person loved my recipe for {fill in the blank} and I have a panic attack.

People are making my recipes? Really?

I still feel like I did 3 ½ years ago – me, my computer, and my mom liking all my posts and being the first comment. My mom is my #1 fan, after all. Although my dad would probably argue that fact, so I’ll lump them together and say they’re BOTH my #1 fans.

Soft batch Homemade Peanut Butter Oreos sitting on white plate with spoonful of peanut butter

My mom would love this recipe. It would have been a perfect recipe to give her for Mother’s Day.

{Notice my use of “would have”. Sorry mom – no homemade Oreos for you – today anyway.}

Mom always bought Oreos. I’d eat them right away, but my mom had a system. Day 1: Buy Oreos, open package, leave open. Day 3: Oreos are soft enough for eating.

Fresh Oreos are good, but stale Oreos get soft and are an entirely new kind of cookie. That’s why these would have been perfect for my Mom – they’re soft baked cookies. No crunch here!

The copycat Oreo cookie is a basic chocolate cookie. It’s made with Hershey’s Special Dark cocoa powder. That’s what gives it the “Oreo” flavor – the dark chocolate. They’re big cookies, made with a 2 tablespoon cookie scoop. You can make them smaller, if you’d like, but baking time will be affected.

The best part about this cookie recipe? No chilling! You’re welcome. You can now eat homemade Oreos even faster.

As much as I like regular Oreos, I loooooove the peanut butter ones. I mean, y’all know how addicted to peanut butter I am. The filling is a basic peanut butter buttercream. It’s really easy to make and the recipe makes a lot of frosting. I really hate running out of frosting so I always err on the side of too much. Ideas for using your extra frosting:

  • Make a double batch of cookies. One for you, one for your mom!
  • Make the cookies smaller and you’ll still have enough frosting.
  • Don’t make sandwich cookies, frost the tops instead.
  • Eat it with a spoon.
  • Eat it with a chocolate bar.
  • Eat it by squeezing the plastic bag into your mouth.

Homemade Oreos are super easy to make and I think I like them better than the real ones. Big statement, but true.

Plus, by making my own I can fill them with whatever I want. The ideas are abundant. More to come! (Edited to add: like lemon Oreos, coconut Oreos, or mint chip Oreos!)

Soft batch Homemade Peanut Butter Oreos stacked on top of each other with spoonful of peanut butter

I want to marry these cookies. In case you were wondering…

Soft Homemade Peanut Butter Oreos

These Soft Homemade Peanut Butter Oreos are better than from the store! They're soft, huge, and FULL of peanut butter flavor, but they have that good old Oreo taste!
5 from 5 votes
Total Time 45 minutes
Serving Size



  • 1/3 cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as “Oreo” like
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg


  • 1/2 cup unsalted butter
  • 1 cup creamy peanut butter
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy whipping cream


  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined.
  • Scoop 2 tablespoon sized balls of dough onto the cookie sheets. You will get about 15-17 cookies. (Alternately, you can use 1 tablespoon sized balls of dough and get twice as many cookies. Baking time will be less.)
  • Bake for 8-9 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Let cool completely before filling and making sandwiches.
  • To make the filling: beat butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment. Mix in salt, then slowly beat in powdered sugar. Add vanilla, then 2 tablespoons of cream. Add a third tablespoon of cream as needed for the consistency you want. Note: this makes a lot of frosting, more than you need. It is enough frosting to fill the 2 tablespoon sized cookies OR the 1 tablespoon sized, plus extra. Filling can be frozen in an airtight container for up to one month.
  • Once cookies are cooled, frost half with the frosting and sandwich with the other half. The best way to do this is to place your frosting in a gallon size ziploc bag and cut off one tip. Place a very large squeeze of frosting in the center of the bottom of a cookie, then press the top cookie on top, causing the frosting to spread to the edges.

Nutritional information not guaranteed to be accurate

Click here to see more PEANUT BUTTER recipes!

Hey, if you LOVE homemade Oreos, check out Homemade Brownie Oreos, Cookie Dough Oreos, or even use them to make Oreo Fluff.  Or what about HOMEMADE Stuffed NUTTER BUTTER Cookies?

Peanut Butter Oreo Trifle

Peanut Butter Covered Oreo Truffles

Reese’s Overload Cookies

Sweets from friends:
Homemade Cookie Dough Oreos by Something Swanky
Homemade Oreos by Sally’s Baking Addiction
Homemade Oreos with Strawberry Cream Cheese Filling by Eat Cake for Dinner

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Recipe Rating

77 CommentsLeave a comment or review

  1. 😋I Am Soo SO Excited about this recipe! Reason being bcz due to this Covid-scare, apparently someone has cleaned out every last trace of Peanutbutter Oreo Cookies from EVERY STORE this side of Redding, CA. All other flavors of Oreos are still quite abundant… Alas NO PB-Oreos 4me! 😕
    SO, My Response to this mysterious & cruel disappearance of my favorite dessert during the Worlds ‘house arrest’..??
    THIS FABulous Looking, Sounding, (undoubtedly) Tasting recipe! Thank You ♡Crazyforcrust!!

  2. 😋I Am Soo SO Excited about this recipe! Reason being bcz due to this Covid-scare, apparently someone has cleaned out every last trace of Peanutbutter Oreo Cookies from EVERY STORE this side of Redding, CA. All other flavors of Oreos are still quite abundant… Alas NO PB-Oreos or 4me! 😕
    SO, My Response to this mysterious & cruel disappearance of my very favorite dessert during the Worlds ‘house arrest’..??
    THIS FABulously Looking, Sounding, (undoubtedly) Tasting recipe! Thank You ♡Crazyforcrust!!

  3. I showed my 13 year old this pin and she made these tonight…and omg these are good. Im definitely addicted to the peanut butter filling! I couldn’t stop licking the spoon lol. I froze the rest of the filling and haven’t decided what to do with it yet but I’m excited for it. Thanks for sharing !

  4. Absolutely divine! A very rich chocolatey cookie with a perfect texture. Soft and heavy bite, great with milk. We’ve even made them without the filling, adding chocolate chips to the dough! SOOOO GOOD!!!!

  5. These are rich and delicious! I just turned my leftover icing into peanut butter bars by adding graham crumbs, pressing that into and pan and spreading melted chocolate and peanut butter on top. The icing recipe wasn’t far off for the peanut butter bar recipe. 

  6. Whhhaaat stale oreos makes them soft?? I have to try this out! Thanks for the link love friend 🙂

  7. Soft Oreos sound amazing! I can’t wait to try these and thanks for linking to my soft butter butters 🙂

  8. I and everyone I’ve made these for loves these cookies! I would like to make them again but am hesitant because of the amount of filling waste. Can you scale back quantities for us?

    1. You can always cut the filling in half. Without remaking the recipe, I wouldn’t know exact amounts. If you have leftover, you can use it for cupcakes or other sandwich cookies. Or freeze it!

  9. These look incredible and I will be making them for a baking competition at work! Quick question – when I put them onto the baking sheet, do I put them on a balls of cookie dough or flatten them at all? I just want to ensure that they all come out roughly the same size/shape so I can sandwich them. Thanks! 

    1. If you scoop the balls of dough uniformly using a cookie scoop they should all end up the same size. You shouldn’t need to flatten, mine flattened fine on their own in the oven!