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+ servings

Sea Salt Oreo Stuffed Peanut Butter Cookies

If you love Oreos and you love peanut butter cookies, you are going to go bonkers over these Oreo Stuffed Cookies! The Oreo cookie gets sandwich with peanut butter cookie dough then baked to soft, chewy perfection with a warm, soft delightful surprise in the center. I've included tips and tricks for the perfect Oreo Stuffed Cookie as well as how to freeze so you can always keep these new favorites on hand!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 cookies


  • 16 Oreos
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
  • sea salt


  • In a stand or electric mixer cream butter, peanut butter and sugars until very creamy, about 2 minutes. Add in eggs and vanilla and mix until well combined.
  • In a separate bowl, mix together baking powder, baking soda and flour. Mix dry ingredients into peanut butter until just combined – don’t overmix!
  • Using a tablespoon or cookie scoop, scoop a ball of cookie dough and place it on the top of the Oreo cookie. Take a second scoop of dough and place it on the bottom of the Oreo. Seal edges of the cookie dough together around the cookie so the Oreo is encased in the center of the peanut butter dough ball. Place cookies onto a parchment or nonstick mat lined baking sheet 3 inches apart and sprinkle with sea salt.
  • Cover baking sheet with plastic wrap and chill for 1-2 hours in the refrigerator or for 15-30 minutes in the freezer. If making ahead, keep tightly covered dough in the refrigerator up to 24 hours.
  • Bake cookies at 350 degrees F 10-12 minutes, depending on desired “softness.”* Let cool for 10 minutes before transferring to cooling rack.


*My cookies are very soft at 10 minutes, which is just how I like them!


There are SO MANY possibilities when it comes to this Oreo Stuffed Cookies!
  • Different Oreos: Try using different flavored Oreos and pairing them with different cookie doughs. Here are a few to try:
    • Chocolate Oreos
    • Birthday Cake Oreo
    • Fudge-Covered Oreo
    • Oreo Pistachio Thins
    • Golden Stuffed Oreo
    • Carrot Cake Oreo
    • Dark Chocolate Oreo
    • Peanut Butter Oreo
    • Red Velvet Oreo
    • Mint Oreo
  • Different Cookie Doughs: Mix the above Oreos with your favorite cookie dough from chocolate chip and peanut butter, to Nutella, and S'mores.
  • Spice Up Cookie Dough: Try elevating your cookie dough with any type of chips (chocolate, white, caramel, Reese’s peanut butter, cinnamon or butterscotch chips), crushed candy (Twix, Butterfinger, KitKat, Snickers, Skor, toffee bits) or chopped nuts (walnuts, pecans, almonds, or even peanuts).


Oreo Stuffed Cookies can be stored in a airtight container at room temperature for up to 7 days (if they last that long!). Let the cookies cool completely before storing to preserve their texture.



  • Assemble cookies per instructions and fit as many as you can on a parchment/nonstick lined baking sheet without touching.
  • Place the baking sheet in the freezer and freeze the balls until  outsides are hard (about 1-2 hours).
  • Transfer to a freezer size plastic bag and freeze.
  • Most cookie doughs will freeze well for up to 3 months.
  • To BAKE:  Place frozen cookie dough balls on a lined baking sheet (8 per sheet) and bake according to instructions, adding a couple extra minutes to cook time.


  • Fit as many baked cookies on a parchment/nonstick mat lined baking sheet without touching.
  • Place the baking sheet in the freezer and freeze until  solid (about 1 hour).
  • Transfer to a freezer size plastic bag and freeze.
  • To EAT:  When you want to enjoy an Oreo Stuffed Cookie, take it out and let it sit at room temperature, warm in the microwave at 10 second intervals or warm it in the oven for a few minutes.