Rashmi Sharma The ideal cookie for Oreo lovers are these Oreo Cheesecake Cookies. You can make the finest “cookies & cream” cookies ever using just six ingredients!
I’m so happy that cookie season has here! It’s like my own personal Superbowl, and I feel like I’ve been waiting all year for it. If only the Super Bowl was held every month, you know…
Anyway, my two favourite ingredients, butter and cream cheese, are combined in this recipe for Oreo Cheesecake Cookies. The ideal ingredients are Challenge Butter and Cream Cheese. These cookies definitely show off the use of only the freshest, highest-quality ingredients! There are also no fillers or additives, so the only flavour you taste is the pure, rich flavour.
This recipe is very simple. These decadent cookies are easy to make every day and only require a few basic steps to feel like a “special occasion.”
Oreo Cheesecake Cookies Recipe | What Is The Recipe Of Oreo Cheesecake Cookies
Ingredients
- 1/2 cup unsalted butter room temperature
- 3 ounces cream cheese room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 cup mini chocolate chips
- 1 cup crushed Oreo's it took about roughly 10 Oreo cookies
Instructions
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Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
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In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
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In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
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Add the sugar and vanilla extract and beat until well incorporated.
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Gently mix in the flour and stir in the chocolate chips with a spatula.
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Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
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Place on cookie sheet and repeat until all the dough has been used up.
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Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
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Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
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Store in an airtight container for up to 5 days.
