Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream the unsalted butter and peanut butter together with brown sugar and granulated sugar until light and fluffy.

Add the large egg, vanilla extract, and milk. Sprinkle in salt and baking soda, mix until combined.

Gradually add the all-purpose flour while mixing at low speed until just incorporated.

Fold in the chopped Oreo cookies until evenly distributed throughout the dough.

Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spaced apart.

Bake for 8-10 minutes, until edges are golden and centers are soft.

Cool on baking sheets for about 5 minutes before transferring to a wire rack.