Ingredients
Scale
Peanut Butter Oreo Cookie
3 cups flour
1 tsp salt
1 tsp baking powder
2 sticks cold butter, cubed
3/4 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 1/4 cup roughly chopped Oreos + Extra Oreo crumbles for topping
Cheesecake Filling
8 oz cream cheese, softened
3/4 cup powdered sugar
1/2 tsp vanilla extract
Instructions
- Line 2 cookie sheets with parchment paper.
- Combine cream cheese, powdered sugar and vanilla. Scoop into small balls on a parchment paper lined baking sheet. Set in freezer while you make the dough.
- Preheat oven to 375.
- In a medium size bowl, mix flour salt and baking powder. Set aside for later.
- In a stand mixer, add cubed butter. On a low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and vanilla extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your chopped Oreos to the batter. Using a wooden spoon, mix everything into the dough.
- Using a cookie scoop, scoop a ball of dough onto the cookie sheet. Using your fingers, make a hole in the center. Add a small ball of cream cheese filling to the center and wrap the cookie dough over it. Repeat until you have 9 cookie dough balls on your baking sheet. Top each cookie with additional Oreo crumbles. Gently press into the top.
- Bake cookies for 15-20 minutes. Remove from oven and eat them cool for 10 minutes. Serve and enjoy with a hot cup of coffee or milk tea.