So I was down in what Mr. Fantabulous calls my “Bomb Shelter” earlier staring at the buckets of flours, 9 bajillion bags of chocolate chips, the buckets of cocoas (yes I have multiple types of cocoas) and every other thing you can think of to put in baked goods and I was drawing a blank on what to give you guys today for Day 3.
So I walked into the other Bomb Shelter room – yes I have 2 “bomb shelters’. One houses my pans and stuff for baking and the other houses the stuff I canned, plus the 9000 boxes of cereal (Mr. Fantabulous cannot exist without cereal), chips, crackers and God knows what else when it hit me… OREOS! “Ohhhh!!! I forgot I had these!” instantly popped into my head followed with a fast “How sinful can I make these???”
I brought them upstairs along with another bucket of flour and sat there staring at them while I was making my turkey chili. Half way through making the chili it hit me…. CHEESECAKE! OREO CHEESECAKE!
Yeah… that moment passed. I didn’t have the energy to make a cheesecake so I decided to play around with the idea of cheesecake but in different forms. Now there are a bajillion recipes on the net for cheesecake cookies but I think what sets mine apart is these are a cross between a sugar cookie and cheesecake. The recipe seems pretty versatile and you could easily forgo the Oreos and add in bits of caramel and prailines or raspberry chips, cinnamon chips or mint chocolate.
- 1/2 cup unsalted butter, softened
- 5 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon Vanilla Bean Paste
- 1 egg
- 1 teaspoon Baking Powder
- 1 1/4 cup all-purpose flour
- 11 oreos broke into pieces
- 10 Oreos ground up
- *optional – 1/2 cup mini chips
- Preheat oven to 350 degrees F.
- Line a pan with parchment paper
- Cream together butter and cream cheese until whipped
- Add in the sugar and beat for 3 minutes.
- Add the egg and vanilla and mix well.
- Add the flour, baking soda and powder; mix on low until it’s all well incorporated.
- Add in the Oreo pieces and mix with a rubber spatula or sturdy spoon. You want to make sure you do not break up the chunks – you can add in the mini chips now too.
- Chill the dough for 1 hour.
- Put the ground up Oreos in a bowl and set aside.
- Wetting your hands, scoop the cookies into a 2” ball and then roll in the cookie crumbs.
- Place on the sheet 2” apart.
- Bake for 12-15 minutes, or until the tops are puffed and are gently set. DO NOT OVER BAKE!
- Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.