How To Make Oreo Cheesecake Cookies
Indulge yourself with some of these cheesecake cookies that are both creamy and soft with an added crunch from Oreo cookies.
Serves:
Ingredients
- 2cupsall-purpose flour,+ 2 tbsp, spoon & leveled
- ½tspBaking Soda
- 10tbspsalted butter,softened to room temperatur
- 2tbspfull-fat cream cheese
- 1cuppacked light brown sugar
- ½cupgranulated sugar
- 1largeegg,at room temperature
- 2tsppure vanilla extract
- 18Oreos,crushed into tiny pieces
Instructions
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Preheat oven to 350 degrees F.
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Mix the flour and baking soda in a bowl and set aside.
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With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together.
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Add the egg and vanilla and mix well.
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Gradually add the flour mixture and stir until a dough forms. Fold in the crushed Oreos.
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Chill dough for at least 1 hour or up to 5 days in the refrigerator.
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Scoop 2 tablespoons of dough for each cookie.
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Roll it into a ball. The cookies are rather large, but if you’d like them smaller, make each dough ball only 1 tablespoon.
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Drop dough ball onto a silicone baking mat or ungreased baking sheet.
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Make sure the balls of dough are tall. Do not flatten them.
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Bake for 10 to 11 minutes or until edges are slightly browned.
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The centers should appear soft and puffy. Cookies stay fresh at room temperature for up to 7 days.
Nutrition
- Calories: 181.18kcal
- Fat: 7.24g
- Saturated Fat: 3.86g
- Trans Fat: 0.20g
- Monounsaturated Fat: 2.27g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 27.61g
- Fiber: 0.54g
- Sugar: 16.83g
- Protein: 1.94g
- Cholesterol: 21.80mg
- Sodium: 109.40mg
- Calcium: 14.91mg
- Potassium: 50.96mg
- Iron: 1.69mg
- Vitamin A: 48.32µg
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