Oreo Cheesecake Cookies

It was getting late, and I had the itch. The itch to bake of course, which I find myself with often! I was looking for something simple and sweet, and the bag of Oreos on our counter was calling to me.
Then I came across Brown Eyed Baker's Oreo Cheesecake cookies, and that was that. I mean, cookie covered cookies? I'm in!

A soft cheesecake dough is made, then rolled into Oreo crumbs, creaking a beautiful Oreo crackle. I love the contrast of black and white, and I love how they taste too.
My dad, who has a late-night sweet tooth but isn't usually big into desserts, dubbed these "the best cookies he's had in the last ten years"...which makes me wonder what cookie he ate eleven years ago, but I digress ;)
These were gone by the next day, which says more than anything I could.

Oh, and there's no eggs in this cookie! S's sister has an egg allergy so I am definitely making these for her soon.
And, Multiply Delicious has a Chocolate Orange Cheesecake cookie too - this is next on my list!

Oreo Cheesecake Cookies

Recipe from Brown Eyed Baker, adapted from Tasty Kitchen, originally from Multiply Delicious

Yield: About 1 dozen cookies (mine made about 1 1/2 dozen, as I used around 1 inch balls of dough)

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips (I didn't have minis so I left these out)
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (this is important! I was out of parchment and my cookies got a little overcooked on the bottom, I think the Oreo crumbs cooked quickly on the hot baking sheet and caused this) and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls (the dough will be soft, don' t worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together) and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Enjoy!

mmm. grab a glass of milk.

Any Oreo fans out there? You'll love these!

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