Some time ago, I posted a recipe for Cookies and Cream Cookies. At that time, my daughter-in-law, Elizabeth, sent me a recipe for Oreo Cheesecake Cookies. I just came across that recipe, which I had misplaced. I had Oreo crumbs left over from a holiday chocolate pie crust and cream cheese also left over from the holidays so this was perfect. It made me nervous that they had neither eggs nor leavening, but they turned out great. They are super rich and very interesting in appearance. They are also easy to make.
Elizabeth via tablefortwoblog.com
½ cup butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup flour
½ cup mini chocolate chips
1 cup crushed Oreos, about 10 cookies
1. Heat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper.
2. In a food processor, process the Oreo cookies until they’re fine crumbs. Set aside.
3. In the bowl of a stand mixer, cream together butter and cream cheese until smooth.
4. Add sugar and vanilla extract. Beat until well incorporated.
5. Gently mix in flour.
6. Stir in chocolate chips with a spatula.
7. Using a two-tablespoon cookie scoop, form into balls. Roll each ball in Oreo crumbs, covering the dough well.
8. Place balls on prepared cookie sheet.
9. Bake 12-15 minutes.
10. Remove from oven when you see the edges are just getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
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