Baking at school is always such a challenge, not only because of the teeny tiny problem of not having a kitchen, but also because I need to bake things that are easy to transport and share.
Sadly, things with frosting or cream cheese are out. And things that aren’t individually portioned are just a littttle bit awkward.
Even these cheesecake bars are precarious.
So I’ve got to work with what I’ve got. And that means these Oreo cheesecake cookies! They ALMOST make up for sugary frosted treats, creamy cheesecakes, and giant layer cakes. Almost.
As always, thank you Analiese for letting me take over your kitchen. These delicious cookies (or these cupcakes, these cookies, or these pretzels) would not be possible without your generosity and kindness 🙂
Oreo Cheesecake Cookies
from Brown Eyed Baker
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.