Peanut Butter Oreo Cookies

What sets these peanut butter Oreo cookies apart is the balance between rich chocolate cookies and a smooth, creamy peanut butter filling. The cookies bake up soft and tender, with just enough structure to hold a generous layer of filling without feeling heavy. Using Spread The Love NAKED Organic Peanut Butter keeps the filling simple and flavorful, letting the natural peanut taste shine through without being overly sweet. The result is a homemade sandwich cookie that feels indulgent, nostalgic, and thoughtfully made—perfect for anyone who loves the classic chocolate-and-peanut-butter combo.

For the Cookies

• 1¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ⅓ cup unsweetened cocoa powder

• ½ cup unsalted butter, softened

• ¼ cup granulated sugar

• ½ cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

For the Filling

• ¼ cup unsalted butter, softened

• ⅓ cup Spread The Love NAKED Organic Peanut Butter

• ¼ tsp salt

• 1½ cups powdered sugar

• ½ tsp vanilla extract

• 2 tbsp heavy whipping cream

You can find most of the ingredients for these peanut butter Oreo cookies at your local grocery store, and pantry staples like flour, cocoa powder, and sugar are also easy to order online. Spread The Love NAKED Organic Peanut Butter is available on our website or on Amazon for easy online ordering.

✔ Step 1 – Prep the oven
Preheat the oven to 350°F and line two large baking sheets with parchment paper.

✔ Step 2 – Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

✔ Step 3 – Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer until smooth and creamy, scraping down the sides as needed.

✔ Step 4 – Add the wet ingredients
Mix in the egg and vanilla extract just until combined. Gradually add the dry ingredients on low speed until a sticky dough forms.

✔ Step 5 – Scoop and bake
Using a 1- or 2-inch cookie scoop, drop dough balls onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 8–10 minutes, until the tops are set and no longer sticky.

✔ Step 6 – Cool the cookies
Remove the cookies from the oven and gently tap the baking sheet on the counter to help flatten them. Once firm, transfer to a cooling rack and cool completely.

✔ Step 7 – Make the peanut butter filling
In a medium bowl, beat the butter, peanut butter, and salt until smooth. Slowly add the powdered sugar on low speed until fully incorporated.

✔ Step 8 – Finish the filling
Add the vanilla extract and heavy cream, then beat on medium speed until light, fluffy, and spreadable.

✔ Step 9 – Assemble the cookies
Pipe or spread the filling onto half of the cookies, then sandwich with the remaining cookies.

✔ Step 10 – Store and enjoy
Store the cookies in an airtight container at room temperature for up to 3 days.

For the best texture, avoid overbaking the cookies—remove them from the oven when the tops are just set but still soft. They’ll continue to firm up as they cool, giving you tender cookies that sandwich beautifully without becoming too crisp. Using a cookie scoop helps keep the cookies evenly sized, which makes assembling the sandwiches easier and ensures a consistent filling-to-cookie ratio.

Be sure to let the cookies cool completely before adding the peanut butter filling. Warm cookies can cause the filling to melt and slide, while fully cooled cookies hold their shape and create clean, bakery-style sandwiches. For the smoothest, most spreadable filling, beat it until light and fluffy, scraping down the sides of the bowl as needed, and adjust the consistency with a small splash of cream if it feels too thick. Taking a few extra minutes here makes all the difference in texture and gives you beautifully assembled cookies that look just as good as they taste.