It’s that time of year when I scour my severely disorganized pantry for peanut butter and chocolate in order to make B.O.B. Bob a special birthday treat to celebrate his big day. This year, instead of going the traditional Reese’s recipe route like I usually do, I chose to switch things up a little bit.

Past Peanut Butter & Chocolate Recipes for B.O.B. Bob’s Birthday

2018: 30-Minute Strawberry Reese’s Ice Cream

2017: Strawberry Sauce Reese’s Ice Cream

2016: Butterfinger to the Extreme Ice Cream

2015: Reese’s Birthday Sprinkle Brownie Cheesecake Bars & Jumbo Peanut Butter Cup Cookies

2014: Reese’s Minis Cupcakes

For this year’s treat, I chose to use crushed Oreo cookies in homemade peanut butter cookies. First, because it was a great excuse to buy Oreos at the market. Second, because they don’t take forever to make. And third, because they’re the perfect treat for him to take with him to work on his birthday this Wednesday.

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Light Brown Sugar, Packed
• 1/4 Cup Granulated Sugar
• 1 Egg
• 2 Teaspoons Vanilla
• 1/2 Cup Creamy Peanut Butter
• 1 1/4 Cups All-Purpose Flour
• 1 Tablespoon Corn Starch
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 12 Oreo Cookies, Crushed

Directions:

1. Cream the butter and sugars together in a large bowl, on medium speed, for 3 minutes.
2. Add the egg; mix for 30 seconds on medium speed.
3. Add the vanilla; mix for 30 seconds on medium speed.
4. Add the peanut butter; mix for 1 minute on medium speed.
5. In a small bowl, whisk together the flour, corn starch, baking soda, and salt. Add 1/3 of the flour mixture to the butter mixture, mix with a silicone spatula until well combined. Add another 1/3 of the flour mixture and mix until well combined. Repeat with the remaining 1/3 of the flour mixture.
6. Fold the crushed Oreos into the cookie batter, cover with plastic wrap, and then refrigerate for 30 minutes.
7. Preheat oven to 350 degrees.
8. Use a cookie scoop to measure out equal amounts of dough onto a Silpat or parchment paper-lined baking sheet. Bake for 14 to 18 minutes, or until the top of the cookies are no longer wet or squishy when you lightly touch them.
9. Remove to a baking rack to finish cooling completely and store in an airtight container.

Suggestions:

• To crush the Oreos, place them a large sealed bag and whack them with a meat mallet or rolling pin.
• The length of the baking time may differ depending on the temperature of your oven and the size of the cookies.
• This recipe will yield approximately 2 dozen cookies.

Improvements:

• Add miniature chocolate chips to the cookie dough.
• Gently tap additional crushed Oreo bits into the top of each cookie before baking.
• Serve with Buttermilk Double Vanilla Ice Cream or any of our other great ice cream recipes, which can be found HERE.

Print

Yum

Peanut Butter Cookies with Crushed Oreos

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Light Brown Sugar, Packed
• 1/4 Cup Granulated Sugar
• 1 Egg
• 2 Teaspoons Vanilla
• 1/2 Cup Creamy Peanut Butter
• 1 1/4 Cups All-Purpose Flour
• 1 Tablespoon Corn Starch
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 12 Oreo Cookies, Crushed

Directions:

1. Cream the butter and sugars together in a large bowl, on medium speed, for 3 minutes.
2. Add the egg; mix for 30 seconds on medium speed.
3. Add the vanilla; mix for 30 seconds on medium speed.
4. Add the peanut butter; mix for 1 minute on medium speed.
5. In a small bowl, whisk together the flour, corn starch, baking soda, and salt. Add 1/3 of the flour mixture to the butter mixture, mix with a silicone spatula until well combined. Add another 1/3 of the flour mixture and mix until well combined. Repeat with the remaining 1/3 of the flour mixture.
6. Fold the crushed Oreos into the cookie batter, cover with plastic wrap, and then refrigerate for 30 minutes.
7. Preheat oven to 350 degrees.
8. Use a cookie scoop to measure out equal amounts of dough onto a Silpat or parchment paper-lined baking sheet. Bake for 14 to 18 minutes, or until the top of the cookies are no longer wet or squishy when you lightly touch them.
9. Remove to a baking rack to finish cooling completely and store in an airtight container.

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