Oreo Stuffed Peanut Butter Chip Cookies

OREO Stuffed Peanut Butter Chip Cookies

Yield: 24-26 large cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

These OREO stuffed Peanut Butter Chip Cookies are cookies with a secret! Chewy and super indulgent, the OREO and peanut butter chips make for a delicious flavour combo.

Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ⅔ cup (125g) light brown sugar
  • 1 cup (225g) granulated white sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3½ cups (440g) plain (all purpose) flour
  • 1 tsp salt
  • 2 tsp bicarbonate of soda (baking soda)
  • 10oz bag peanut butter chips
  • 1 pack Oreos

Directions:

  1. Preheat the oven to 180°C/350°F/Gas mark 4. Line 3-4 baking sheets with parchment paper or a silicone baking mat, set aside.
  2. Cream the butter and sugar until light and fluffy then gradually add in the eggs and vanilla until well combined.
  3. In a separate bowl, sift or whisk the flour, salt and bicarbonate of soda (baking soda).
  4. Slowly add the flour mixture to the butter mixture until just starting to combine, then add in the peanut butter chips and mix on slow until just combined.
  5. Using a cookie scoop, take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal the edges together.
  6. Place the sealed cookies onto the prepared baking sheets and bake for 9-13 minutes, or until a light golden brown.
  7. Once baked, allow to cool on the tray for 5 minutes before transferring to a wire cooling rack to cool completely.

Tip:

With these cookies, I find it was best [2nd time around] to chill the pre-sealed dough in the fridge for 30 minutes, or alternatively in the freezer for 5-10 minutes, before baking. As you can see from the photos, mine look like flying saucers. If you chill the dough first, they shouldn't spread as much as mine did.