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!
I think he’ll forgive me for having to eat leftovers… I decided to surprise him with some extra decadent cookies and I know he didn’t mind being the taste tester of these. See, I’m torturing myself now because it’s been nearly a month since I’ve eaten any dessert; and so far I’ve remained strong 😉 Oreos are a weakness of mine, so imagine how hard it was not to eat the Oreos while I was chopping them up! It was rough, but I know I’m in much better shape than I was four weeks ago – that’s what is keeping me motivated to abstain from all things sugar. I guess making these was the ultimate test.
Verdict: He definitely enjoyed being the guinea pig and seeing all those smirks from him while he asked what “those” were when he came home were totally worth it. I made 32 medium sized cookies and bake them for the 10 minutes. Make sure that you let these cool for at least 7 minutes before moving to a cooling rack; but they’re pretty soft, so move them gently. Thanks for reading, enjoy!
Double Fudge Oreo Crunch Cookies – adapted from Sweet Eats
- 1 cup butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup (10 to 12) crushed Oreo cookies
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Fold in chocolate chips and crushed oreos. When ready to bake, preheat oven to 350, roll into balls or scoop with an ice cream scooper and set on baking sheet. Bake at 350 for 10-12 minutes. Let cool completely.