I go through a lot of different cravings. The theme for these past weeks seems to be desserts involving Oreos. Last week I made some chocolate oreo stuffed cookies. I still had some Oreos leftover and wanted to make another oreo dessert.
I saw cheesecake cookies covered in crushed Oreos on Brown Eyed Baker. I knew I immediately had to try these. I’ve never had a cheesecake cookie before but it sounded delicious. Covering the cookies in oreo cookie crumbs makes these cookies look even more appealing.
These cookies are really easy to make. I did have a hard time (emotionally) smashing perfectly good Oreos into tiny bits and pieces. The cookies come out really white (like cheesecake), so without the oreo crumbs, I don’t think they would look as appealing.
The cookies came out really sweet and crunchy. I was surprised. I thought the cookies would be more soft and cheesecake like. Also, I thought the cheese flavor was a little lost amongst all the sweetness. They are pretty to look at and eat, but they didn’t really taste like cheesecake.
I think these would look great on top of an oreo cheesecake or with some cookies & cream ice cream. The recipe can be found on Brown Eyed Baker. I followed it exactly.
Oreo Cheesecake Cookies
- 1 cup crushed Oreo cookies
- ½ cup unsalted butter softened
- 3 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- ½ cup mini chocolate chips
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Place the crushed Oreos in a small bowl and set it aside.
- In a large bowl, cream the butter and cream cheese together on medium speed until smooth. Add the sugar and vanilla and mix until combined. Add the flour and, mixing on low, stir until the flour is incorporated. Using a spoon, stir in the chocolate chips.
- Form the dough into 2-inch balls and roll each ball in the crushed Oreos. Place the balls on the baking sheet.
- Bake the cookies for 12-15 minutes or until the cookies are puffed and golden around the edges. Cool the cookies on a pan for a few minutes before transferring them to a baking rack. Cool the cookies completely before storing in an air tight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.