Cookies and Cream Cheesecake Cookies
These soft and chewy Cookies and Cream Cheesecake Cookies combine the creamy tang of cheesecake with crushed Oreos and white chocolate chips.
Servings: 21 cookies
Calories: 116kcal
Ingredients
- 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 (150 grams)
- ¼ teaspoon salt
- 12 Oreo thins
- ½ cup white baking chips
Instructions
- With a hand or stand mixer, cream together the sugar and butter in a large bowl.
- Add the cream cheese, sour cream, and vanilla to the bowl and mix until incorporated and smooth.
- Add the salt to the cream cheese mixture and slowly add the flour, mixing until a soft dough forms.
- Add the crushed Oreos and white baking chips to the dough and mix until combined.
- Cover the dough and chill it in the fridge for about 45 minutes or until it is chilled and easy to work with. (You can also make the dough ahead of time and chill it in the fridge for up to 24 hours ahead of baking).
- When you’re ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350℉. Grease or line a baking sheet.
- Using a medium cookie scoop, scoop the dough into balls and place them a few inches from each other on the prepared baking sheet.
- Slightly press the dough down to form a disc or cookie shape to help the cookies spread out. You can add a few crushed Oreos to the tops of the cookies at this point.
- Bake the cookies for about 13-16 minutes or until they are cooked through and just until the sides start to turn golden brown.
- Serve the cookies warm or chilled.
Notes
Since these cookies contain cream cheese, they shouldn’t be left out for more than an hour. They are best stored in the refrigerator in an airtight container for up to 3 days and taken out just before serving.
The flour for this recipe should be measured by the stir and scoop method and should weigh about 150 grams.
Like regular cheesecake, these cookies are not overly sweet. You can adjust the amount of sugar to your taste, but it can affect the texture.
Oreo Thins were used for this recipe. You can use any type of Oreo cookies or generic chocolate sandwich cookies.
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 59mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 1mg