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oreo cookie with peanut butter chips
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4.86 from 7 votes

Peanut Butter Oreo Cookies (Parent Trap Cookies)

If you are a fan of Oreos and Peanut Butter, these cookies are for you! A black cocoa base cookie filled with peanut butter chips and large oreo chunks finished off with a creamy white chocolate drizzle. 
Course Dessert
Cuisine amercian
Keyword peanut butter oreo
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Servings 20 servings (1/2 cookie per serving)
Calories 351kcal
Author Karli Bitner


  • 1 cup salted butter softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1/2 cup black cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups peanut butter chips
  • 1 1/2 cups chopped double suffed Oreos
  • 1/4 cup white chocolate chips


  • Preheat oven to 350°.
  • Cream together the butter, granulated sugar and brown sugar. Mix for 2 minutes.
  • Scrape the sides and add the egg and vanilla. Mix until just combined.
  • Stop the mixer and measure out the dry ingredients into the bowl. (The flour, black cocoa, soda and salt.)
  • In a separate bowl, measure out the peanut butter chips and chopped Oreos.
  • Start the mixer slowly, when the dry ingredients are about halfway incorporated, add in the Reese's chips and Oreo chunks.
  • Mix until *just* combined. Do not over mix. The mixture will be pretty dry.
  • Portion the dough out into 1/3 cup portions. Lightly pack the dough together, forming the dough into a flattened ball, similar to a hockey puck.
  • Repeat with remaining dough.
  • Bake at 350° for 12-14 minutes. The cookies will expand slightly and should no longer look wet and glossy in the middle when they come out of the oven.
  • Let the cookies sit on the pan for 20 minutes.
  • Add the white chocolate chips to a microwave safe bowl. Microwave the white chips for 30 seconds and then stir. Repeat microwaving and stirring until the white chocolate chips are melted smooth.
  • Transfer the melted chocolate chips into a small zip top bag. Snip the corner and drizzle on top of the cookies.
  • Serve warm.


Calories: 351kcal | Carbohydrates: 44g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 66mg | Fiber: 1g | Sugar: 29g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg