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cookie cup cut in half showing oreo inside
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Extreme Oreo Stuffed Peanut Butter Cookies

Extreme Oreo Stuffed Peanut Butter Cookies - an easy peanut butter cookie recipe filled with peanut butter cups and stuffed with an OREO cookie!
Course Dessert
Cuisine American
Keyword oreos, peanut butter cookie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 servings
Calories 422kcal
Author Dorothy Kern
Cost $5

Ingredients

  • ½ cup (113g) butter softened
  • ¾ cup (200g) peanut butter
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla
  • 1 tablespoon (15ml) milk
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¾ cups (217g) all-purpose flour
  • 20 Reese’s Peanut Butter Cup Miniatures unwrapped and chopped for topping
  • 12 Oreo Cookies

Instructions

  • 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.
  • 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 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.

Video

Nutrition

Serving: 1Cookie | Calories: 422kcal | Carbohydrates: 46g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 1133mg | Fiber: 2g | Sugar: 37g