Description
Delightfully rich and creamy, these Cookies and Cream Cheesecake Cookies combine the luscious texture of cheesecake with crunchy Oreo thins and sweet white baking chips. Perfectly soft with a hint of golden edges, these cookies make an irresistible treat for any occasion.
Ingredients
Cheesecake Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 8-ounce package cream cheese, softened
- ⅛ cup sour cream
- 1 teaspoon vanilla extract
- 1¼ teaspoons all-purpose flour (approximately 150 grams)
- ¼ teaspoon salt
Add-ins
- 12 Oreo thins, crushed
- ½ cup white baking chips
Instructions
- Cream the butter and sugar: Using a hand or stand mixer, beat the softened butter together with the granulated sugar in a large bowl until light, creamy, and fully combined.
- Add cream cheese mixture: Incorporate the softened cream cheese, sour cream, and vanilla extract into the bowl. Mix until the mixture is smooth and homogenous.
- Incorporate dry ingredients: Add salt to the cream cheese mixture, then slowly add the all-purpose flour, mixing continuously until a soft, cohesive dough forms.
- Mix in Oreo and baking chips: Fold in the crushed Oreo thins and white baking chips until evenly distributed throughout the dough.
- Chill the dough: Cover the dough and refrigerate it for about 45 minutes, or until it is chilled and easy to handle. For convenience, you can prepare the dough up to 24 hours in advance and keep it chilled.
- Prep for baking: When ready to bake, preheat the oven to 350°F (175°C) and grease or line a baking sheet with parchment paper.
- Portion the cookies: Using a medium cookie scoop, divide the dough into balls and place them on the baking sheet, spaced a few inches apart to allow for spreading.
- Shape the cookies: Gently press each dough ball down slightly to form a disc-shaped cookie. Optionally, garnish the tops with additional crushed Oreos for extra texture and appearance.
- Bake the cookies: Bake in the preheated oven for 13 to 16 minutes, or until the cookies are set and the edges just begin to turn a golden brown.
- Serve and enjoy: Let the cookies cool slightly, then serve them warm or chilled according to your preference.
Notes
- Chilling the dough is essential to prevent excessive spreading during baking and to develop the flavors.
- You can store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier dough handling, slightly flour your hands or the scoop when shaping the cookies.
- Feel free to substitute Oreo thins with regular Oreo cookies for a chunkier texture, but crush them finely.
- These cookies freeze well: freeze baked cookies for up to 2 months and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
