Oreo Cheesecake Cookies

By Amy Nash

Prep Time:

15m

Bake/Cook Time:

10m - 12m

Yield:

24 cookies

Plan for:

1 hour chill time

These Oreo Cheesecake Cookies are simply delicious. The real cream cheese in the batter gives them a tangy, creamy flavor that perfectly complements the crunch of the crushed Oreos. They are soft, chewy, and the perfect balance of sweet and tangy. Oreo Cheesecake Cookies are easy to make and are always a hit at parties and picnics. You can also try serving them warm with a scoop of vanilla ice cream for an extra special treat. These fun and unique cookies are sure to become a family favorite!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1/2 cup salted butter, softened
8 ounces cream cheese, softened
3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour*
1/4 teaspoon salt
15 Oreo® cookies, roughly chopped

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a large bowl, beat softened butter, cream cheese, and sugar until creamy and smooth. Add vanilla extract and mix well. Scrape bottom and sides of bowl.
Add flour and salt. Mix until combined. Stir in chopped Oreo cookie pieces.
Cover and chill for 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Scoop mounds of dough and space a couple inches apart on baking sheets. Flatten cookies slightly with wet fingers.
Bake for 10-12 minutes.

Dixie Crystals Insight

Be sure to use full-fat cream cheese, not the spreadable variety that comes in a tub.

Recipe developed for Dixie Crystals by Amy Nash from @houseofnasheats.

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