Description
These Oreo Cheesecake Cookies combine the creamy texture of cheesecake with the delightful crunch of Oreo cookies. Soft, rich, and bursting with chocolate cookie bits, they make for a perfect treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cheesecake Cookie Dough
- 4 ounces cream cheese (softened)
- 1/2 cup (1 stick) butter (softened)
- 1 teaspoon vanilla extract (optional)
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 10 Oreo cookies (chopped)
Instructions
- Prepare the dough: In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, butter, granulated sugar, and vanilla extract until the mixture is smooth and fully combined.
- Incorporate flour and Oreos: Add the all-purpose flour to the wet mixture and continue mixing just until combined. Gently fold in the chopped Oreo cookies to distribute them evenly throughout the dough. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes or until firm enough to handle.
- Preheat oven and shape cookies: Preheat your oven to 350°F (175°C). Roll the chilled cookie dough into small balls and place them on a parchment paper-lined cookie sheet.
- Flatten and bake: Press each dough ball down slightly to flatten, as these cookies will not spread much during baking. Bake them in the preheated oven for 12-15 minutes or until they are golden brown on the bottom.
- Cool before serving: Once baked, transfer the cookies to a cooling rack and allow them to cool for at least 5 minutes before enjoying.
Notes
- Ensure cream cheese and butter are softened for easy mixing and a smooth dough.
- Chilling the dough is crucial to make handling and shaping easier and to keep the cookies from spreading too much.
- You can use any style of Oreo cookies—regular, golden, or flavored—to customize the taste.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
