Description
Replacing some butter with cream cheese makes gives each bite a taste of cheesecake. These indulgent cookies won’t last long!
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour (spooned & leveled)
- 1/2 teaspoons baking soda
- 10 Tablespoons (142g) salted butter, softened to room temperature
- 1 ounce (28g) full-fat brick 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
Instructions
- 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 baking sheet lined with a silicone baking mat or parchment paper. 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. Allow to cool on the baking sheet for 5 minutes before moving to a cooking rack. Cookies stay fresh at room temperature for up to 7 days.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
- 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. Use brick-style cream cheese, not the cream cheese spread sold in a tub.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.