Each week, I bake cookies for my hubby that he brings to work for lunch. He loves cookies and I love baking, so it works out nicely. I try to bake different cookies every time to keep things interesting. Sometimes I run out of ideas, so I check Pinterest. I found these Oreo Cheesecake Cookies, so I decided to give them a try. What’s great about this recipe is that you don’t need an entire package of Oreos for the batch. This is obviously great because it means you’ll have a batch of Oreo Cheesecake Cookies and 1/2 a package of Oreo cookies when all is said and done. These cookies are scrumptious and probably taste better than they look. There’s no baking soda or baking powder, so they’re rather flat. However, what they lack in fluffiness, they make up for in taste. Enjoy!
- ½ cup unsalted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup Oreo cookie crumbs, divided
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in 1/2 cup crushed Oreos with a rubber spatula.
4. Place the remaining 1/2 cup Oreo cookie crumbs in a small bowl. Roll the cookies into 2″ balls and then roll in the cookie crumbs (Make sure you roll the cookies large enough because they will not rise). Place the cookie balls on the baking sheet and press down with your palm. Bake for 10-12 minutes or until the edges and bottoms are golden. Transfer to a wire rack to cool completely. Store in an airtight container. Yield: 12-15 cookies.
*Adapted from Brown Eyed Baker