Description
These Oreo Cheesecake Cookies are soft, creamy, and loaded with crushed Oreo cookies. With a subtle cheesecake flavor and a tender texture, they’re a delightful treat for Oreo lovers and cheesecake fans alike!
Ingredients
Units
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon baking powder
- 12 Oreo cookies, crushed
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter, Cream Cheese, and Sugar:
- In a large bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy, about 2-3 minutes.
- Add Vanilla and Dry Ingredients:
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Crushed Oreos:
- Gently fold in the crushed Oreo cookies until evenly distributed throughout the dough.
- Shape the Cookies:
- Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed. The cookies will appear soft but will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra Oreo flavor, press a few additional crushed Oreos onto the tops of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Make sure the cream cheese is fully softened to ensure a smooth dough.