If you loved my viral sourdough Oreo cookies, you are going to be obsessed with this fun twist. These sourdough peanut butter Oreo cookies take everything you love about the original…rich chocolate cookies, that perfectly crisp bite, and sandwich it around a creamy, dreamy peanut butter filling.
They’re nostalgic, a little indulgent, and honestly even harder to stop eating. Whether you’re a peanut butter lover or just looking to switch things up from the classic version, this recipe is such a fun and delicious upgrade.
Why You’ll Love This Recipe
- Crisp, classic texture – Thin, snappy chocolate cookies just like the originals.
- Deep chocolate flavor – Rich cocoa taste that really stands out.
- Creamy peanut butter filling – Sweet, creamy peanut butter center that brings it all together.
- Fun sourdough twist – A great way to use discard while adding subtle depth of flavor.
FAQ
Can I make these without sourdough discard?
Yes—just replace the discard with equal parts flour and liquid (for example, 50g flour + 50g milk or water).
How do I get them nice and crispy?
Bake until fully set and allow them to cool completely on the pan—they’ll crisp up as they cool.
Can I make them softer instead of crispy?
They’re designed to be crisp, but slightly underbaking will give you a softer texture.
How should I store them?
Store in an airtight container at room temperature for up to 3–4 days.
Can I freeze these cookies?
Yes! You can freeze the cookies (with or without filling). Just thaw at room temperature before serving.
Can I make the dough ahead of time?
Absolutely—wrap and refrigerate the dough for up to 24–48 hours before baking.
Why Did My Cookies Spread?
If your cookies spread too much, don’t worry, it’s an easy fix. Make sure the dough is rolled thin enough before cutting, as thicker dough can cause excess spreading in the oven. Chilling the cut cookies in the freezer for 10–15 minutes before baking also helps them hold their shape and bake up just right.
How to make homemade sourdough Oreo cookies: step-by-step
Ingredients
Wet ingredients:
- 113 grams unsalted butter (softened)
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 40 grams black cocoa powder (see notes for substitutes)
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Peanut butter cream filling:
- 57 grams unsalted butter, softened
- 140 grams creamy peanut butter (no added sugar)
- 180 grams powdered sugar, sifted
- ½ teaspoon vanilla extract
- 2-4 tablespoons heavy whipping cream (start small)
- a pinch of salt to cut the sweetness and boost PB flavor
You will need:
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
- 2-2.5 inch round cookie cutter
- piping tips/bag (optional but handy)
Instructions
- Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Next add the sourdough discard, egg yolk, and vanilla until smooth.
- To the same bowl add the flour, black cocoa powder, baking soda, and salt.
- Mix until a soft dough is formed.
- Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
- Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).
Shape and bake the sourdough Oreo cookies
- Once ready to bake the sourdough Oreo cookies, preheat the oven to 350 degrees F.
- Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)
- Cut as many 2-inch circles as possible and transfer them to your baking sheet.
- Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
- Bake the sourdough Oreo cookies for 10-12 minutes for that crispy finish (if you’d prefer a softer cookie bake for 8-10 minutes).
- Allow them to cool on the pan and cool completely before filling. They crisp up as they cool.
Make the peanut butter cream filling
- In a bowl, beat the softened butter until smooth and creamy.
- Add the peanut butter and mix until fully combined and fluffy.
- Mix in the salt and vanilla extract.
- Gradually add the powdered sugar, mixing until thick.
- Add heavy cream 1 tablespoon at a time until the filling becomes smooth, fluffy, and pipeable.
- Pipe or spoon ~1 tablespoon filling onto one cookie (bottom side up) and gently press a second cook on top.
- Once all sandwich cookies have been assembled, place them in the fridge for 10 minutes to set and enjoy!
Storage Instructions
- Room temp (best): Store in an airtight container for up to 3 days. Cookies stay soft-crisp and filling stays creamy.
- Fridge: Store up to 1 week, but let them sit at room temp for 10–15 minutes before eating (filling firms up in the fridge).
- Freezer: Freeze in an airtight container for up to 2 months.
Thaw at room temp for about 30 minutes.
More sourdough recipes like this:
- Sourdough Chocolate Chip Cookies (no brown butter required)
- Sourdough Peanut Butter Cup Cookies
- Soft Sourdough Sugar Cookies (easy discard recipe!)
Sourdough Peanut Butter Oreo Cookies
Crispy chocolate sourdough sandwich cookies filled with a creamy peanut butter filling, a homemade Oreo twist you’ll love.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper silicone mats
- Hand or stand mixer
- 2-2.5 inch round cookie cutter
- piping tips/bag (optional but handy)
Ingredients
Wet Ingredients
- 113 grams unsalted butter (softened )
- 150 grams sugar
- 50 grams brown sugar
- 80 grams sourdough discard (room temperature, active starter can be used)
- 1 large egg yolk (room temperature )
- 1 teaspoon vanilla extract
Dry Ingredients
- 40 grams black cocoa powder (see notes for alternative )
- 140 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Peanut butter cream filling
- 57 grams unsalted butter (softened )
- 140 grams creamy peanut butter (no added sugar )
- 180 grams powdered sugar (sifted )
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons heavy whipping cream (start small)
- a pinch of salt (to cut sweetness & enhance PB flavor)
Instructions
-
Cream together the softened butter, sugar, and brown sugar until light and fluffy (about 2-3 minutes).
-
Next add the sourdough discard, egg yolk, and vanilla until smooth.
-
To the same bowl add the flour, black cocoa powder, baking soda, and salt.
-
Mix until a soft dough is formed.
-
Cut 1 large piece of parchment paper and dust it with flour. Roll the dough out on the parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking.
-
Place the rolled out dough on a large baking tray, cover it and place it into the refrigerator for 1-24 hours (The longer chill time deepens the flavor and makes the dough much easier to handle).
Shape and bake the sourdough Oreo cookies
-
Once ready to bake the sourdough Oreo cookies, preheat the oven to 350 degrees F.
-
Remove the sheet of dough from the fridge and place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet).
-
Cut as many 2-inch circles as possible and transfer them to your baking sheet.
-
Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
-
Bake the sourdough Oreo cookies for 10-12 minutes for that crispy finish (if you’d prefer a softer cookie bake for 8-10 minutes).
-
Allow them to cool on the pan and cool completely before filling. They crisp up as they cool.
Make the peanut butter cream filling
-
In a bowl, beat the softened butter until smooth and creamy.
-
Add the peanut butter and mix until fully combined and fluffy.
-
Mix in the salt and vanilla extract.
-
Gradually add the powdered sugar, mixing until thick.
-
Add heavy cream 1 tablespoon at a time until the filling becomes smooth, fluffy, and pipeable.
-
Pipe or spoon ~1 tablespoon filling onto one cookie (bottom side up) and gently press a second cook on top.
-
Once all sandwich cookies have been assembled, place them in the fridge for 10 minutes to set and enjoy!
Storage Instructions
-
Room temp (best): Store in an airtight container for up to 3 days. Cookies stay soft-crisp and filling stays creamy.
-
Fridge: Store up to 1 week, but let them sit at room temp for 10–15 minutes before eating (filling firms up in the fridge).
-
Freezer: Freeze in an airtight container for up to 2 months.Thaw at room temp for about 30 minutes.
Notes
Black cocoa powder: If you don’t have black cocoa powder, you can use Dutch-processed cocoa instead, just note the cookies will be dark brown rather than that classic Oreo black color.
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