Cookies 'n Cream Peanut Butter Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1/2 cup Chocolate chips
  • 1 1/2 cups Flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup White chocolate chips

• Snacks

  • 10 Oreos, chopped (about 1 3/4 cups

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Milk

Found on crazyforcrust.com

Description

Ingredients

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups flour
• 1/2 cup white chocolate chips
• 1/2 cup chocolate chips
• 10-12 Oreos, chopped (about 1 3/4 cups)

Directions

• Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Stir in both kinds of chocolate chips and chopped Oreos. Scoop 2 tablespoon sized balls of dough. Use a fork to make a small criss-cross pattern on the top. Bake for 8-10 minutes, until they just begin to brown. Cool completely and remove from cookie sheets. Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.