Name: Oreo Cheesecake Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 4 ounces cream cheese, softened -; 2 tablespoons sour cream -; 2 tablespoons sugar -; COOKIE DOUGH: -; 1 cup butter, softened -; 1 cup packed brown sugar -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; 3 cups all-purpose flour -; 1 teaspoon salt -; 1/2 teaspoon baking soda -; 1/2 teaspoon baking powder -; 15 regular Oreo cookies, broken into quarters -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Oreo Cheesecake Cookies

1. 4 ounces cream cheese, softened -

2. 2 tablespoons sour cream -

3. 2 tablespoons sugar -

4. COOKIE DOUGH: -

5. 1 cup butter, softened -

6. 1 cup packed brown sugar -

7. 2 large eggs, room temperature -

8. 1 teaspoon vanilla extract -

9. 3 cups all-purpose flour -

10. 1 teaspoon salt -

11. 1/2 teaspoon baking soda -

12. 1/2 teaspoon baking powder -

13. 15 regular Oreo cookies, broken into quarters -

How to cook deliciously - Oreo Cheesecake Cookies

1. Stage

In a small bowl, combine the cream cheese, sour cream and sugar until smooth. Measure by tablespoonfuls and freeze on a parchment-lined baking sheet.

2. Stage

Meanwhile, in a large bowl, cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the eggs and vanilla. In a separate bowl, combine the flour, salt, baking soda and baking powder. Gradually add this dry mixture to the creamed mixture. Fold in the Oreo cookies. Measure by quarter cupfuls on a parchment-lined baking sheet and refrigerate for about one hour.

3. Stage

Flatten the dough into discs. Place a frozen cheesecake filling portion into the center of each flattened dough piece; wrap the flattened dough around the filling to cover completely, forming a ball. Return the filled cookie dough balls to the fridge for an additional hour.

4. Stage

Preheat the oven to 350°F. Place the chilled dough balls onto parchment-lined baking sheets about 4 inches apart.

5. Stage

Bake until the edges and tops are browned, 15 to 20 minutes. Remove and cool on baking sheet for five minutes before removing from pans to wire rack. Enjoy!