Replacing some butter with cream cheese makes gives each bite a taste of cheesecake. These indulgent cookies won’t last long!
- 2 cups + 2 Tablespoons all-purpose flour (spoon & leveled)
- 1/2 teaspoons baking soda
- 10 Tablespoons salted butter, softened to room temperature
- 2 heaping Tablespoons full-fat cream cheese*
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 18 Oreos, crushed into tiny pieces
- Preheat oven to 350°F (177°C). 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 10-11 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.
- Cream Cheese: 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: oreo cheesecake cookies