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Easy Oreo Cheesecake Cookies
Easy Oreo Cheesecake Cookies
- Recipe Submitted by maryjosh on 11/09/2017
Ingredients List
- 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
Directions
Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
Add the sugar and vanilla extract and beat until well incorporated.
Gently mix in the flour and stir in the chocolate chips with a spatula.
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.
Place on cookie sheet and repeat until all the dough has been used up.
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).
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.
Store in an airtight container for up to 5 days.
In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
Add the sugar and vanilla extract and beat until well incorporated.
Gently mix in the flour and stir in the chocolate chips with a spatula.
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.
Place on cookie sheet and repeat until all the dough has been used up.
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).
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.
Store in an airtight container for up to 5 days.
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