These chocolate oreo cookies combine a rich chocolate cookie base with chunks of crushed Oreos for extra texture and flavor, topped off with a smooth peanut butter ganache. Fudgy and packed with chocolate and Oreo goodness, they’re the perfect treat for chocolate-peanut butter cookie lovers.
Equipment
- Baking Sheet
- Parchment Paper
- Mixer (hand or standing)
- Mixing Bowls
- Spatula
- Measuring Cups
- Measuring Spoons
- Cookie Scoop 2 tablespoons
Ingredients
COOKIES
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup Dutch-process cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 Oreo cookies crushed (not too fine)
PEANUT BUTTER GANACHE
- 6 tbsp white chocolate chips or chopped
- 2 ½ tbsp creamy peanut butter
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment
- Start by making your cookies. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy
- Add egg and vanilla; mix until smooth
- Stir in cocoa powder, then add flour, baking soda, and salt. Mix until combined.
- Fold in crushed Oreos (leave some texture — not powder)
- Scoop dough into 2-tablespoon balls and place on your baking sheet, leaving 2 inches between. You will need to bake these in batches
- Bake for 9–11 minutes — edges will be set and centers should look slightly underdone. Let cool on the sheet for 5 min, then transfer to a wire rack
- For the peanut butter ganache: In a small pot, heat cream until steaming (not boiling)
- Place white chocolate and peanut butter in a heat-proof bowl and pour steaming cream over it. Let sit 5 minutes, making sure the chocolate is covered. Stir until smooth.
- Add a pinch of salt and stir. Let ganache cool for an hour, to thicken
- Place a piece of parchment paper under your cookies, then spoon roughly 2 teaspoons of ganache over the center of each. Leave to set for 30 minutes. Enjoy!
