Oreo Cheesecake Cookies

I though this sounded too good to be true... It wasn't!!! This recipe was originally found HERE. This cookie is soft and yummy. It tastes like a sugar cookie, snicker doodle and cheesecake all mix into one. My husband affectionately referred to this as a oreodoodle :) creative I know.


SO here we go:

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!) 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. {mine took about 15min}

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

They look good dont they!!! I LOVE LOVE LOVE the black and white effect. It may be the old wedding photographer kicking in but I can totally see they at a black and white wedding... Ideas???