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.
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.