Instructions
Step 1: Prepare the Dough
- Cream together softened butter and cream cheese until smooth (about 2-3 minutes).
- Beat in the sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined. Don’t overmix!
- Gently fold in the crushed Oreos.
Step 2: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This helps prevent spreading and enhances flavor.
Step 3: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 4: Shape the Cookies
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place on prepared baking sheets, about 2 inches apart.
- Gently flatten each ball.
Step 5: Bake
- Bake for 10-12 minutes, or until edges are set and tops are slightly puffed (they may look slightly underdone).
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook Notes & Tips
- Use room temperature butter and cream cheese for best results.
- Chilling the dough is key for preventing spreading.
- Crush Oreos to your liking – a mix of fine crumbs and larger pieces adds great texture.
Recipe Variations
- Use Double Stuffed Oreos for extra creaminess.
- Drizzle with melted white or dark chocolate.
- Add 1/2 cup mini chocolate chips to the dough.
- Use Mint Oreos for a refreshing twist!
Frequently Asked Questions (FAQs)
Q: How do I store these cookies?
A: Store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture.
Q: Can I freeze the cookie dough?
A: Yes! Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.
Q: Can I use reduced-fat cream cheese?
A: You can, but full-fat cream cheese provides the best flavor and texture.
Enjoy these delicious Soft Oreo Cheesecake Cookies! They’re a guaranteed hit!
ADVERTISEMENT
