Hey guys! As many people know Oreo is constantly releasing new flavors, so I decided to give the new Reese’s Peanut Butter Cup Oreos a try. Sadly I didn’t exactly fall in love with them at the first bite. But after giving them a second chance, I decided to make these Peanut Butter Chocolate Chip Cookies and add in chunks of the Reese’s Oreos.
These are hands down the best cookies I’ve ever made! I truly wish I could reach through my computer screen and give you a bite. Luckily, I have the recipe here for you today and it’s pretty easy.
For this recipe I used Ghirardelli chocolate chips, Reese’s peanut butter chips, and of course the Reese’s Peanut Butter Cup Oreos. I chopped up about 6 Oreos into fourths. And to make that process less messy I refrigerated my Oreos beforehand.
- 2½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ½ cup of real butter, softened
- ½ cup of shortening
- 1½ cups of brown sugar, packed
- 2 teaspoons of vanilla
- 2 tablespoons of peanut butter
- 2 large eggs
- ¾ cup of semi-sweet chocolate chips
- ¾ cup of peanut butter chips
- ¾ cup of chopped Oreos (about 6)
- Mix flour, baking soda, and salt in a small bowl.
- In a separate bowl, beat butter and shortening until creamy.
- Add brown sugar, vanilla and peanut butter and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture to your wet ingredients, and mix just enough to incorporate the flour. Do not over-mix.
- Fold chocolate chips, peanut butter chips, and chopped Oreos into the cookie dough.
- REFRIGERATE DOUGH FOR 2-24 hrs.
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
- Bake at 350 F for 11-14 minutes or until the edges are golden.
- After removing from the oven allow cookies to cool on the pan.
A few tips for getting the best out of this recipe:
- Use a kitchen scale to measure your ingredients. Especially when measuring your flour.
- When you are incorporating your wet and dry ingredients make sure not to over-mix the dough.
- When you are adding the chips and Oreo chunks to the dough, just gently fold them in with a spoon. Don’t use a mixer.
- Also I am a big time believer in refrigerating your cookie dough before baking. I have found that when I refrigerate the dough for at least 24 hours or more, my cookies taste fantastic and the texture is perfect. Refrigerating the dough allows all of the flavors to develop. It just makes for a better cookie, so give it a shot.
I know you’ll enjoy these cookies, so make sure you share this recipe with a friend. Thanks for stopping by. 🙂