Description
These Oreo Cheesecake Cookies combine the creamy richness of cheesecake with the classic crunch of Oreo cookies. Soft and slightly chewy, they offer a perfect balance of sweetness and texture, making them an irresistible dessert treat perfect for any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 12 Oreo cookies, roughly chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, cream cheese, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms, taking care not to overmix to avoid tough cookies.
- Fold in Oreo Cookies: Gently fold the roughly chopped Oreo cookies into the dough to evenly distribute the chunks without breaking them down too much.
- Portion and Arrange Dough: Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
- Bake Cookies: Bake for 10 to 12 minutes until the edges are set and the centers appear slightly soft, which keeps the cookies tender and cheesecake-like in texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely to avoid breaking.
Notes
- Do not overbake to maintain soft, cheesecake-like centers in the cookies.
- Chilling the dough for about 30 minutes before baking can help prevent spreading, especially if your kitchen is warm.
- Use room temperature ingredients for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
