Stuffed Oreo Cheesecake Cookies (Print Version)
# Ingredients:
→ For the Cheesecake Filling
01 -
8 ounces cream cheese, room temperature
02 -
3 tablespoons white granulated sugar
03 -
1 teaspoon pure vanilla extract
→ For the Oreo Cookies
04 -
3 cups all-purpose flour
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon baking powder
07 -
1 teaspoon salt
08 -
1 cup unsalted butter, melted and cooled
09 -
1 cup brown sugar, packed (light or dark)
10 -
1/2 cup white granulated sugar
11 -
1 teaspoon pure vanilla extract
12 -
2 large eggs, room temperature
13 -
1 1/2 cups Oreo pieces (12 Oreos)
14 -
1/2 cup Oreo crumbs (5 Oreos)
# Instructions:
01 -
Beat cream cheese, sugar, and vanilla with a hand mixer on high speed for 1 minute until smooth. Line a cookie sheet with wax paper and use a 1/2 tablespoon to portion out small dollops of the filling. Freeze for at least 30 minutes.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. Use a food processor to crush the Oreos into pieces and crumbs as needed.
03 -
Beat melted butter, brown sugar, and white sugar on high speed for 2 minutes until well combined. Add vanilla and eggs, mixing on medium until incorporated. Gradually mix in the dry ingredients on low speed just until combined. Fold in the Oreo pieces and crumbs.
04 -
Let the cookie dough rest for 10 minutes. Meanwhile, preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
05 -
Use a large cookie scoop (2 oz or 2 tablespoons) for the dough. While still in the scoop, press your thumb into the center to create a hole. Place a frozen cheesecake dollop in the hole and cover it with more dough to seal it inside.
06 -
Place 6 cookie dough balls per cookie sheet, spacing them well apart. Bake one sheet at a time for 13-15 minutes, until edges are lightly golden.
07 -
Top warm cookies with additional Oreo pieces if desired. Let cookies rest on the hot pan for 5 minutes, then transfer to a cooling rack. Once completely cool, store in the refrigerator. These cookies taste best cold.
# Notes:
01 -
Make sure to spoon and level your flour or use a kitchen scale to avoid dry cookies
02 -
For high altitude baking, add an extra 2 tablespoons of flour
03 -
These cookies taste best when refrigerated and served cold