Oreo Cheesecake Cookies
Oreo Cheesecake Cookies combine the rich creaminess of cheesecake with the delightful crunch of Oreos, creating a unique treat that is easy to make and perfect for any occasion.
Ingrédients
For the Cookie Dough
- 1 cup crushed Oreo cookies
- 1 cup cream cheese, softened Use dairy-free alternative if needed.
- 1/2 cup unsalted butter, softened Coconut oil can be used as a substitute.
- 1 cup granulated sugar Can substitute with coconut sugar.
- 1 cup all-purpose flour Substitute with gluten-free flour for gluten-free option.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg Can be replaced with a flax egg for a vegan option.
Instructions
Preparation
- Start by gathering all your ingredients.
- In a large mixing bowl, cream together the softened cream cheese and softened butter until smooth.
- Add the granulated sugar and beat until fluffy.
- Add the egg and vanilla extract; mix until creamy.
- In another bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the cream cheese mixture and stir gently.
- Fold in the crushed Oreo cookies.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spaced 2 inches apart.
Baking
- Preheat the oven to 350°F (175°C).
- Bake for about 10-12 minutes until edges are golden.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature. They last for about 4-5 days. For longer storage, refrigerate for up to two weeks or freeze for up to three months.