Oreo Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Center
01 -
8 oz cream cheese, softened
02 -
3 tbsp sugar (white, granulated)
03 -
1 tsp vanilla extract
→ Cookie Base with Oreos
04 -
3 cups plain flour
05 -
1/2 tsp baking soda
06 -
1/2 tsp baking powder
07 -
1 tsp salt
08 -
1 cup melted butter, cooled down
09 -
1 cup firmly packed brown sugar (light or dark)
10 -
1/2 cup granulated sugar
11 -
1 tsp vanilla
12 -
2 eggs at room temperature
13 -
1 1/2 cups crushed Oreos (about a dozen)
14 -
1/2 cup Oreo crumbs (from about 5 cookies)
# Instructions:
01 -
Blend cream cheese, vanilla, and sugar at a high speed for one minute until it’s creamy. Scoop tiny portions (1/2 tbsp each) and line them up on a wax-paper-lined tray. Freeze them for no less than half an hour.
02 -
Mix together the flour, salt, baking powder, and baking soda in a medium bowl. Crush Oreos into crumbs and pieces, using a food processor if you have one handy.
03 -
Combine melted butter and both sugars using high speed for a couple of minutes. Add eggs and vanilla, mixing them in slowly. Gradually work in the dry stuff on low speed. Toss in the Oreo pieces and crumbs.
04 -
Set the dough aside to rest for 10 minutes. Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
05 -
Take 2 tbsp of dough and press a thumb-sized dent in the center. Slip in a frozen cheesecake ball and cover it up with more dough, sealing it all around.
06 -
Lay six dough balls on each tray with spaces in between. Bake them one tray at a time for about 13-15 minutes, until the sides start to brown slightly.
07 -
Add more crushed Oreos on top of the warm cookies if you’d like. Let them sit on the hot baking tray for 5 minutes, then transfer them to a rack to cool. Chill them in the fridge and serve cold for the best taste.
# Notes:
01 -
Use a measuring scale or level-off your flour to avoid dry dough.
02 -
If baking in high altitudes, mix in 2 extra tbsp of flour.
03 -
Cookies are tastier when served straight out of the fridge.