Oreo.Cheesecake.Cookies.

Quick Post: I had leftover Oreos and cream cheese, and lucky me – I found the perfect recipe! Plan ahead for this one because the batter needs to sit in the refrigerator to set. Thanks for reading, enjoy!

Oreo Cheesecake Cookies – adapted from Sally’s Baking Addiction

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 10 Tbsp salted butter, softened to room temperature
  • 2 heaping Tbsp full fat cream cheese*
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 18 Oreos, crushed into tiny pieces (*I only had 13*)

Directions: 

Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.

Chill dough for at least 1 hour or up to 5 days in the refrigerator.

Measure 24 2-Tablespoons worth of dough. The cookies are rather large, but if you’d like them smaller, make each dough ball only 1 Tablespoon. Drop dough onto silpat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Let cool completely and enjoy!

One thought on “Oreo.Cheesecake.Cookies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s