Ahhhh cheesecake. Creamy, dreamy, thick, and scrumptious cheesecake. Topped with raspberries, stuffed with snickers, swirled with caramel, or infused with pumpkin. I like cheesecake just about every.single.way.
But I’ve never had cheesecake in… cookie form. And to be quite honest, I never thought I could actually eat cheesecake in a cookie form. Unless it was cookie dough cheesecake. Chunks of cookie dough IN a cheesecake. OMG. Can someone bake that and send it to me please?
The thought came to me one day. Can I replace butter with something other than… butter… in a cookie recipe? Applesauce or mashed banana would certainly make the cookie healthier, but that’s not what I was looking for.
And sure, shortening would work and does wonders in cookie recipes – makes a cookie nice and puffy! But I wanted something a little different. Something I’ve never tried before.
Thicker and creamier than butter, I figured cream cheese would make one stand out cookie. I’ve never used it in a cookie recipe before, so I was a tad skeptical at first. And I most certainly did not want to ruin perfectly good cookie dough with a recipe flop. Who has the time for a recipe failure? Not me.
I crushed up 18 double stuffed Oreos and tossed them into the cookie dough. Double Stuf= only way to go. I kept some of the Oreo pieces a bit large because I wanted to be able to taste the chunks rather than have crumbs throughout each bite.
I chilled the dough for 24 hours. I find that the longer I chill cookie dough, the chewier and thicker the cookie will be. Chill the dough for at least one hour if you’re strapped for time.
I plopped 12 large mounds of dough onto a silicone baking mat and crossed my fingers the first batch would turn out OK. Well thank my lucky stars! These cookies came out creamy, dreamy, chewy, and unbelievably soft! Can you really go wrong with cream cheese & butter? I think not.
And aren’t they cute? I love the Oreo chunks & speckles.
If you love cheesecake and you love Oreos, you’ll go nuts for these guys. It’s two desserts in one! I couldn’t stop tasting them. Quality control, people.
makes 2 dozen large cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 10 Tablespoons salted butter, softened to room temperature
- 2 heaping Tablespoons full fat cream cheese*
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 18 Oreos, crushed into tiny pieces
- Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.
- Chill dough for at least 1 hour or up to 5 days in the refrigerator.
- Scoop 2 tablespoons of dough for each cookie. Roll it into a ball. The cookies are rather large, but if you'd like them smaller, make each dough ball only 1 Tablespoon. Drop dough ball onto a silicone baking mat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Cookies stay fresh at room temperature for up to 7 days.
*Do not use light or fat free cream cheese in this cookie recipe. You are replacing butter (fat) with cream cheese (another fat), so reduced fat cream cheese or fat free cream cheese would significantly alter the texture and taste.
*© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words,
PS: if you like these cookies, you’ll be sure to enjoy these recipes as well!