oreo cheesecake cookies

I was feeling a bit crabby last week. I’ve been teaching in the evenings after work, which has fun aspects, but preparing lectures, grading labs, writing exams, and going to class has been seriously cutting into my kitchen time. I can’t remember the last time I baked an impromptu batch of cookies – when I had no one planned to eat my treats, when I saw a recipe and realized I had all of the ingredients lying around, when I had a spare hour or so to make a mess in the kitchen. No wonder I was feeling out of sorts.

Now that the semester is over, I have lofty goals of keeping my house cleaner, exercising more rigorously, and learning everything from the basics of Italian to the ins and outs of Photoshop. But the truth is that I’ll probably spend the bulk of my new spare time in the kitchen playing with butter, flour, and sugar.

And cream cheese, if I’m lucky. As soon as someone says cream cheese, my ears perk up. And it’s all the better if it’s combined with oreos. These cream cheese cookies rolled in oreo crumbs are a fun take on that combination. There’s no egg in the dough, which not only simplified halving the recipe to use the odd bits and ends I had laying around, but gave the cookies a soft texture reminiscent of shortbread. Overall, they were the perfect way to end a baking dry period and put me in a better frame of mind.

One year ago: Bourbon Pound Cake
Two years ago: Cranberry Orange Muffins

Printer Friendly Recipe
Oreo Cheesecake Cookies (rewritten from multiplydelicious)

Makes about 30 cookies

8 tablespoons (1 stick) unsalted butter, softened
3 ounces cream cheese, softened
½ teaspoon salt
1 cup (7 ounces) sugar
1 teaspoon vanilla extract
1 cup (4.8 ounces) all-purpose flour
½ cup mini chocolate chips
1 cup oreo cookie sandwich crumbs (about 8 oreos)

1. Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.

2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the butter, cream cheese and salt on medium-low speed until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy, 1-2 minutes. Beat in the vanilla, and then add the flour and mix on low just until combined. Mix in the chocolate chips.

3. Roll the dough into 1-inch balls. Drop the dough balls into a bowl of oreo cookie crumbs and roll to coat. Arrange the dough balls 2 inches apart on the prepared baking sheets.

4. Bake the cookies for 8-10 minutes, until the edges just start to brown and the tops are set. Cool for a minute or two on the sheets, then transfer the cookies to wire racks and cool completely.

Comments

  1. Christina says:

    Yum these look so good. I might have to try them w/Trader Joe’s Peppermint Joe Joes for the holidays.

  2. Laura says:

    These look great, I might have to add them to my ever-growing list for holiday baking! :) One thing, though, you’ve said that there is no egg in the recipe, but in the instructions, it says to beat in the egg. Was that supposed to be vanilla?

  3. Danielle says:

    It says in Step 2 to beat in the egg… but there’s no egg in the ingredient list… oh no! I am sitting with a bowl of butter and cream cheese, wondering what to do…

  4. Ohhh wow.. I thought oreo cheesecake cupcakes were good but these look even better!

  5. Oh, that looks amazing. I think Oreos and cheesecake were made for each other.

  6. bridget says:

    Laura and Danielle – Well that was dumb of me. Yes, mix in the vanilla. There’s no egg. Sorry about that.

  7. These look so good – on my list to try!

  8. These are genius, and don’t look all that difficult. Very neat.

  9. Mmm these look delicious!! I’m glad you’re finally done with the semester!

  10. It’s wonderful what you did with these oreos. Very easy an tasty recipe!

  11. I could see how these would be all too easy to pop repeatedly into your mouth.

  12. WOW! These look SO decadent!

  13. Holy those look amazing.

  14. I’m all about a major kitchen-wrecking project, but there is something so satisfying about a quick and simple recipe sometimes.

    I feel you about not having kitchen time. We’re going home for Christmas for two full weeks and I was resisting buying tickets; I realized it was because I get antsy away from my kitchen that long.

  15. Don’t you hate it when life gets in the way of baking! These look awesome. Everyone loves Oreos. I’m definitely going to have to make these!

  16. Wow Bridget! Those cookies look amazing!! Oreos + cream cheese = heaven :)

  17. These look wonderful, and I don’t even *like* Oreos. But cream cheese… Yep, anything with cream cheese is pretty darned amazing.

  18. These were great! I made them earlier today and they were amazing.

  19. Bridget

    There seems to be no baking soda/powder in the recipe. Is that correct?
    And does it still puff up and set the way it has in the photographs without any of those products?

    Thanks

  20. sandy says:

    I feel really dumb asking this but am a little confused. When you say roll in cookie crumbs, does that mean remove the icing from the oreos and then make crumbs. Or do I crush everything together (including icing) and roll in that mixture.

  21. bridget says:

    sandy – There’s no need to separate the Oreos; crush up the filling with the cookie portions.

  22. THESE LOOK AMAZING! As i was wondering if i could make them for a charity event, do these cookies need to be refrigerated? Or can they just be placed outside? Thanks so much for sharing this amazing recipe! :)

  23. bridget says:

    Elisa – No refrigeration necessary! Once you mix the cream cheese with tons of sugar and bake it, bacteria loses interest. :) Enjoy!

  24. Alright! Thank you so much! :)

  25. coming out of the oven right now… they smell fantastic. and even if they don’t taste as good as they smell (fingers crossed), they sure do look neat :P

  26. Marilin says:

    Even though mine spread out a lot (because being european i am not exactly sure how much two inches is :D) they turned out delicious – gooey on the inside and crisp on the outside. I used seeds from a vanilla pod instead and next time i’ll use a bit less sugar. Thank you :)

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