Chocolate Peanut Butter Oreo Cookies are the going to make the chocolate peanut butter lovers in your life very happy. These cookies are incredible.
I didn’t realize that when I became a high school sports mom that it would involve so much cooking and baking. For the last two months, I’ve made cookies every weekend for the cross country team. A cross-country tradition is that we give each runner three cookies after the race. The “Cookie Momster” (not a name I would have chosen) gives out a recipe and we all make the same cookies. If it is a home meet, we have about 5 bakers, but if it is an away meet, there are 15 bakers. I’ve gone through a lot of butter, sugar, and vanilla this season.
The recipe that we use is a Heath Bar pudding cookie. It is delicious. The cookies are always the perfect texture and they have a pretty long shelf life. There was a time I would have discounted a cookie with pudding mix in it, but I’ve stopped being such a snob. (I’ve also embraced doctoring a cake mix.) The one thing I will warn you about is that these are not good until they have cooled completely. It’s rare that a cookie doesn’t taste good warm, but these need to. Same goes for my other recipe for Heath Bar Cookies.
I’ve played with the base recipe that the “Cookie Momster” gave me. And I made this chocolate peanut butter Oreo version with it. It is so good. It is a great way to clean out the pantry. Use whatever cookies, chips, or candy you have around.
CHOCOLATE PEANUT BUTTER OREO COOKIES //
- 1 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 package chocolate instant pudding mix (the small box)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter chips
- 15 Peanut Butter Oreos
Cream the butter, brown sugar, white sugar, and pudding mix. Cream for 3 minutes, until light and fluffy.
Add the eggs, one at a time. Add vanilla.
Add the flour, cocoa powder, baking soda, and salt.
Add the Oreos to a Ziplock bag and crush with a rolling pin.
Add the peanut butter chips and crushed cookies to the batter.
Chill the dough for an hour, or overnight.
Use a tablespoon scoop and place on parchment lined baking sheets.
Bake in a 350° oven for 10 to 12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.