Oreo Cheesecake Cookies

My friend N. found this recipe online and really really really wanted me to make them. Since he bought me Oreos and chocolate chips the other day for the Slutty Brownies, I figured I could try these. I didn't find them to be as "cheesecake" as I was expecting, but they had an almost nougat-like, marshmallow-y center.

The Oreo crumbs do need to be in fine crumb form! I found that mashing them in a bag with a rolling pin just didn't do the job. So, I got to use my food processor! And wow did it make quick work of those yummy Oreos!

I used a cookie scoop when making these so they would be approximately the same size. I use my 1 tsp (?) cookie scoop. Its slightly smaller than the normal cookie scoop that most people have.

If you don't have a cookie scoop (aka small spring loaded ice cream scoops) and you make lots of cookies, I highly recommend investing in one. They are fairly inexpensive and make it much easier to create large batches of cookies.

The recipe was straight forward and easy to follow. I didn't make any changes to the recipe aside from halving it.


Oreo Cheesecake Cookies

Yield: about 4 dozen cookies

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Cream butter and cream cheese until smooth.

3. Add sugar and vanilla extract. Mix until the ingredients are well-combined. Add flour and mix until flour is incorporated. Stir in the mini chocolate chips.

4. Put the Oreo crumbs into a bowl. Scoop the soft dough into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Enjoy!