Oreo Cheesecake Cookies
Replacing some butter with cream cheese makes gives each bite a taste of cheesecake. These indulgent cookies won’t last long!
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour (spooned & leveled)
- 1/2 teaspoons baking soda
- 10 Tablespoons (142g) salted butter, softened to room temperature
- 1 ounce (28g) full-fat brick cream cheese*
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 18 Oreos, crushed into tiny pieces
Instructions
- Preheat oven to 350°F (177°C). 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 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.
- Scoop 2 Tablespoons of dough for each cookie. Roll it into a ball. The cookies are rather large, but if you’d like them smaller, make each dough ball only 1 Tablespoon. Drop dough ball onto a baking sheet lined with a silicone baking mat or parchment paper. Make sure the balls of dough are tall. Do not flatten them. Bake for 10-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Allow to cool on the baking sheet for 5 minutes before moving to a cooking rack. Cookies stay fresh at room temperature for up to 7 days.
