Step 1

In a medium bowl, combine all dry ingredients(flour, cocoa powder, baking soda, and salt together) and set aside

Step 2

In a large bowl with a hand mixer (or bowl of a stand mixer fitted with a paddle attachment)cream the butter and sugars together on medium speed medium until they are light and fluffy. This will take about 3-4 minutes with a hand mixer and about 2–3 minutes with the stand mixer

Step 3

Scrape the sides of the bowl and add the egg and vanilla

Step 4

Beat again until they are combined.

Step 5

Add in the dry slowly ingredients and mix until dough forms. Add in the 1 tablespoon of milk until combined. Add in the chocolate and chopped oreos.

Step 6

In a large bowl with a hand mixer (or in a stand mixer fitted with a paddle attachment) cream the butter the sugars until light and fluffy. This will take 2-3 minutes in the stand mixer and 3-4 minutes with a hand mixer. Scrape down the sides of the bowl and add in the egg and vanilla. Mix again

Step 7

Add in the peanut butter and mix until smooth. Add in dry ingredients and mix until a thick dough forms. Fold in the chocolate and the chopped oreos.

Step 8

Keeping them separate, cover each bowl of dough with saran wrap and refrigerate for at least 4 hours. This is key to helping the cookie keep its shape!

Step 9

To create the swirled effect in the cookie, use a large cookie scoop, I use a 2.5-tablespoon scoop. Moving back and forth between the two doughs, never filling the scoop with either dough. Repeat until the scoop is full. Scoop onto a parchment-lined baking sheet and place a few pieces of chopped chocolate on top. Bake for about 12 minutes until cookies spread slightly and have a slightly browned edge, if you find the cookies are not spreading around half way through baking, tap the pan against the racks of the oven three times until the cookies fall. Remove from the oven and place a few extra oreos on top for decoration!