peanut butter protein Oreo thins

more protein than just grabbing the cookie — and way more satisfying!
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peanut butter protein Oreo thins

These peanut butter protein Oreos combine two of my favorite pantry staples: Extra Stuf Oreo Thins (I use these in all my Ninja Creami creations) and One Trick Pony peanut butter (I drizzle this stuff onto everything). They remind me of the chocolate covered Oreos we used to get when we went to the theater as kids during intermission. Does anyone else have this memory?!

the only peanut butter I buy

Seriously, though, it’s worth taking a second to talk about this peanut butter. It’s just two ingredients — Argentinian roasted peanuts and Patagonian sea salt — and it’s lightyears better than any other natural peanut butter I’ve tried. You can buy it in jars, in single-serve squeeze packets (perfect for traveling), or in a 9-pound tub (which I went through embarrassingly quickly). If you buy some, use my code GRACE10 for 10% off.

my favorite plant-based protein powder

As far as my favorite protein powder, I’m always trying out new brands to see which I like best. (Let me know if there’s one you think I should try!) But for now, the Ghost Peanut Butter Cereal Milk is my go-to, and works perfectly in these peanut butter protein Oreos. It’s the same brand I use in this high-protein frosty.

see it in action…

peanut butter protein oreo thins

makes 8 oreos
hand holding peanut butter protein oreos above a purple cutting board


  • 1/4 cup natural peanut butter
  • 2 tablespoons plant-based protein powder (I use Ghost pb cereal milk but I’m sure a vanilla or chocolate would also taste great)
  • 8 extra-stuf Oreo thins
  • 1/2 cup semi or bittersweet chocolate chips or chopped chocolate (I use Hu Kitchen which is vegan)
  • 1/4 teaspoon refined coconut oil (optional)


  • Stir together the peanut butter and protein powder. (The texture should be soft and moldable; add more or less of either to achieve this.)
  • Twist open the Oreos and divide the mixture between the empty cookie halves (~1 1/2 teaspoons per Oreo). Sandwich with the other half.
  • Melt the chocolate and coconut oil in a small bowl. Dip in the Oreos so that the sides are covered (you can also dip them all the way and flip them; but I find that to be messier).
  • Place on a parchment-lined baking sheet or plate and refrigerate until the chocolate is set; at least 15 min. Store in the fridge.



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