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*)
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!