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!
YUM!! So glad you remade thee! Yours look amazingly thick and delicious!