An open bag of Oreos is an incredibly dangerous thing.  I’m usually very well-behaved around sweets, but Oreos are a striking exception to the rule.  It starts off innocously enough: a single serving of 3 cookies.  But then I just grab just one more, and then another, and then another… you get the picture.  Open bags of Oreos don’t last very long in my house.

When I saw this recipe for Oreo Cheesecake Cookies in December, I knew I had to make them.  Oreos?  Cream cheese?  I’m there!  The problem was that I had a large array of cookies already planned for Christmas gifts (and snacking!) and it just didn’t seem wise to add another variety to the mix.  So I tagged the recipe in my Google reader and waited until the perfect baking opportunity presented itself.

They were worth the wait!   The cookies are remarkably easy to make and taste outstanding.  The subtle sweet tanginess of the cheesecake cookie pairs beautifully with the rich, chocolate crunch of crushed Oreos.   Like Oreos, they’re just too easy to eat…it’s pretty much impossible to eat just one!

Oreo Cheesecake Cookies
Yields about 30 cookies

8 tablespoons  unsalted butter, softened
3 ounces cream cheese, softened
½ tsp salt
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
½ cup mini semi-sweet chocolate chips (normal size is fine too)
1 cup oreo cookie sandwich crumbs (about 8 oreos)

1. Pre-heat the oven to 375 degrees andline 2 baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat the butter, cream cheese and salt on medium-low speed until smooth and creamy.
3. Gradually add the sugar, beating until the mixture is light and fluffy (1-2 minutes)
4. Beat in the vanilla and add the flour, mixing on low until just combined.
5.  Mix in the chocolate chips.
6.  Place Oreo crumbs in a shallow bowl.  Roll the dough into 1-inch balls and drop in the cookie crumbs, rolling to coat.  Place dough balls 2 inches apart on baking sheet.
7.  Bake for 8-10 minutes.  Cookies are done when the edges just start to brown and the tops are set.  Cool for a few minutes before transferring to wire racks to cool completely.

This entry was posted on Friday, February 11th, 2011 at 10:49 am and is filed under Baked Goods, Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.