#weliketoeat : Oreo Cheesecake Cookies
So the other day Jon told me that he was craving cheesecake. I was craving a cookie. And then I decided to make up my own recipe for a combination of the two.
Insert loud, resounding “ahhhhh” sound here.
I thought these cookies turned out well and had a good flavor, along with a chewiness that was pleasant and not overwhelmingly gooey. I took them to work (sharing is caring) and got some of the best compliments from friends & co-workers EVER.
One friend described the cookies as “life-changing” while another said they were among the top three cookies I’ve ever made and shared. Plus, Jon loved them so I knew I must have done something right. I don’t think they were over the top incredible to deserve the life-changing comment, but they were pretty dang delicious. p incredible to deserve the life-changing comment, but they were pretty dang delicious.
So I decided I should share the recipe here!
I had never used these Oreos before and decided to give them a chance. They were called ‘Triple Double’ Oreos because they had three parts cookie and two parts cream, one chocolate and one vanilla. After further testing, I determined it didn’t matter what type of Oreo was used, but the more the better.
Oreo Cheesecake Cookies
1 cup unsalted butter, room temperature
6 ounces cream cheese, room temperature
2 cups granulated sugar
2 teaspoons vanilla
2 cups flour
1 cup chocolate chips
1 box instant vanilla pudding mix
2 cups crushed Oreos (it took about 19-21 cookies)
Preheat the oven to 375 degrees and line baking sheets with parchment paper.
Using a chopper, crush the Oreos until they are finely crushed crumbs.
Using a mixer, cream together the butter and cream cheese until it’s smooth and well combined.
Add the sugar and the vanilla and beat until well incorporated.
Gently mix in the flour and pudding mix and then stir in the chocolate chips. Add in the crushed up Oreos and stir until mixed.
Using an ice cream scoop, scoop the dough and place on parchment paper lined sheets. Repeat until all the dough has been used.
Bake for 12-15 minutes until the edges are slightly browned. Cool for two minutes before moving to a cooling rack.
Store in an airtight container. Enjoy!
So, so good!
I used fat free cream cheese and they were still amazing. I honestly don’t think it matters. Same for the instant pudding.
I used milk chocolate chips because I like the taste better than semi-sweet but the mini version (which are semi-sweet) would also probably work. White chocolate chips would also probably be amazing.
13 minutes was the perfect time for me. Remember that the cookies will still bake a little while on the sheet.
I hope you try these out and change a few lives while you’re at it! Let me know how they turn out for you!