Who does not like Oreo cookies? That sweet chocolaty crunchy cookies we all love. I bet you are also guilty of doing their TV commercial “Twist. Lick. Dunk.” Well, I am. How about combining Oreo cookies with cream cheese? Yup, it’s mouthwatering. Imagine the sweet chocolaty flavor of Oreo cookies combine with that creamy goodness of cream cheese. It’s divine.
I was able to taste Oreo Cheesecake and its really good. How about Oreo Cheesecake Cookies, anyone? I haven’t get to taste this but I imagine it is as tasty as the Oreo Cheesecake. Well, I’m not wrong all along.
Today, I made a batch of Oreo Cheesecake Cookies. From research, I observed that the recipes are almost the same, with slight variation on the amount of butter or cream cheese. Some comments are asking how to make their Oreo Cheesecake chewy, so I assume and by looking at the recipe, the cookies are on the crunchy side. I made some tweaking to add more moisture to the recipe. Since moisture is the one responsible for that chewy cookie texture. I decided to use a half cup of butter, a half cup of cream cheese and a piece of egg. All recipes does not call for an egg but I want my cookie a bit chewy so I experimentally added one.
This Oreo Cheesecake Cookie recipe is a soft chewy version. I decided to omit the chocolate chips since I think that would be really sweet and instead of rolling the dough on crushed Oreo cookies I fold the coarsely chopped Oreos into the batter. The result will give you a soft chewy cookies with crunchy texture coming from the coarsely chopped Oreos. I baked the initial batch at 190 degrees Celsius as recommended by most recipes but it turned out burnt so I reduced the temperature to 180 degrees Celsius. May be next time I will reduce the amount of sugar since I found the recipe a bit sweeter for my liking.
Just a fair warning, the cookie dough tastes like Oreo Cheesecake. So please, control yourself from devouring the dough before even baking it.
1/2 cup Butter, softened
4 ounces or 1/2 bar Cream Cheese, softened
1 piece Egg
1 cup Sugar
1 teaspoon Vanilla
1 cup Flour
12 pieces Oreo Cookies, coarsely chopped
Preheat oven to 180 degrees Celsius.
Cream butter and cream cheese until smooth in texture. Add egg and mix until incorporated. Add sugar and vanilla and mix for another 3 minutes. Add flour while mixing. Fold in the coarsely chopped Oreo cookies. Refrigerate for atleast 3 hours. This helps to relax the batter and easy handling of the batter.
Scoop out dough using a 1 ounce ice cream scooper. Arrange the cookie dough 2 inches apart. Slightly press the cookie dough. Bake for 8 minutes or until the edges turned golden brown. Take out from the oven and let cool on the pan for another 5 minutes. Transfer on a wire rack to completely cool.
I used a 1 ounce scooper for a bite sized cookies but if using a bigger scooper, you might need to increase the baking time. Just remember to look out for the golden brown edges.