I love to bake. Even before I was so generously gifted a KitchenAid mixer for graduation, I would get my arm workout cranking out a batch of cookies or blondies for the weekend. Since then, experimenting new recipes I couldn’t have made without the tool has been a treat to me. This year, I used Valentine’s Day as an excuse to whip up a new recipe. These Oreo Cheesecake Cookies (or, as a coworker called them – Oreo Explosions) were to die for. They only required 5 total ingredients (6 including the food coloring!) and were super easy to knock out on a Monday night.
What You’ll Need:
4 oz Cream Cheese – softened
8 Tablespoons Salted Butter – room temperature
3/4 cup Sugar
1 Cup, 2 Tablespoons All Purpose Flour
10 Oreo Cookies – Crushed (Let’s be real, I used a whole container but I also doubled this recipe!)
Optional: Red Food Coloring
- In the body of a mixer, use paddle fixture to beat cream cheese and butter until creamy.
- Add sugar and beat well.
- Add in flour a small bit at a time.
- Fold in crushed oreo cookies & optional food coloring with a spatula careful not to overmix the batter.
- The recipe calls to chill the batter (covered with plastic wrap) in the fridge for at least 30 minutes. I didn’t do this and they turned out just fine!
- Spray baking sheet with PAM.
- Scoop about tablespoon size balls of cookie batter onto baking sheet. Flatten with a spoon.
- Place pan in the oven and bake on 350 for about 10-12 minutes.
- Remove & cool before serving.
Since these are cheesecake cookies, keep in mind they do not expand like regular cookies. Be sure to flatten your dough to achieve a more natural cookie shape!
What’s your favorite cookie recipe?