Wednesday, March 27, 2013

Week 12 Recipe: Oreo Cheesecake Cookies

What's better than an Oreo?  Dipping it in chocolate, adding more center to the middle and these cookies.  This week's recipe comes from Table for Two.  It's a recipe for Oreo cheesecake cookies.  The blog is lovely; you should check it out.

Here's how mine came out:

1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup granulated sugar
1 tsp. vanilla extract
1 cup flour
1/2 cup mini chocolate chips (or rough chop regular chocolate chips)
1 cup crushed Oreo’s 
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. Place the Oreo's into a plastic bag and crush them into crumbs (how does the creamy center magically disappear?
  3. In a bowl  cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a tablespoon, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and bake for 10 - 12 minutes.  You just want the edges to barely start to brown.
  8. Remove from oven and let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
These cookies have a nice tang to them from the cream cheese; it takes the edge off the sweet.  


  1. do they need to be kept refrigerated?

  2. I refrigerated my leftovers just to be on the safe side,.

  3. How do you get yours so thick without any eggs or leavening agent?
    My entire batch turned out flat and unappealing. A complete waste of good quality ingredients :(

    1. I'm sorry to hear you had flat cookies. The only time mine have ever flattened too much is if I leave them in the oven too long. This is definitely a cookie you want to keep an eye on as it's in the oven.