Is it possible to make cookies out of cookies? Well, sure! ;) The result is: even more delicious cookies… double delicious cookies! If you make these Cookies ‘n’ Cream Cheesecake Cookies for the first time you will understand. The first bite when they are still a bit warm and you will know what I am talking about ;) These little fellas are soooo gooood!
These cookies here belong to the category “Enjoyed best with a glass of milk”. I dunno why, but with a glass of milk, this kind of cookies taste even better. Maybe it’s a thing from my past when I got cookies with some milk for bedtime :P
The cookies are easy to prepare – crush the Oreos and mix everything together for the dough… chill it and then bake it. I promise you it will be hard not to eat the first cookie right from the baking sheet. They smell so good when they come out of the oven :P
The recipe asks for Oreo cookies – the regular ones – you can also use the white ones or Oreos with different flavors and fillings. They should all work fine here. If you can’t get hold of Oreos, you can use the alternative versions from other brands of course – they are basically all the same :P
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
3/4 cup (150g) sugar
4 oz. (115g) cream cheese
1/2 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
9 Oreo cookies (about 3.5 oz.), crushed
120g Butter
150g Zucker
115g Frischkäse
1/2 TL Vanille Extrakt
130g Mehl (Type 405)
1/4 TL Backpulver
1/4 TL Salz
9 Oreo Cookies (ca. 100g), zerbröselt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough balls with enough space in between on the baking sheet. Flatten a bit (works best the wet back of a spoon) and bake for 12-15 minutes – the cookies should have some color on the edges but will be still a bit soft in the center. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Abstand auf das Blech setzen, etwas runterdrücken (geht mit der Rückseite eines feuchten Löffels am besten) und dann für 12-15 Minuten backen. Die Cookies werden am Rand etwas Farbe bekommen haben, aber in der Mitte noch recht weich sein. Aus dem Ofen holen, auf dem Blech für ein paar Minuten liegen lassen und dann auf ein Kuchengitter setzen und komplett abkühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Cookies ‘n’ Cream Cheesecake Cookies
- Prep Time: 20
- Cook Time: 15
- Total Time: 80
- Yield: 18 1x
Description
Delicious cookies with cream cheese and oreos – once you had a bite, you want much more ;)
Ingredients
- 1/2 cup (120g) butter
- 3/4 cup (150g) sugar
- 4 oz. (115g) cream cheese
- 1/2 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 9 Oreo cookies (about 3.5 oz.), crushed
Instructions
- Add the butter and sugar to a large bowl and mix until well combined. Add the cream cheese and vanilla extract and mix in. Mix the flour with baking powder and salt and add to the bowl – mix until just combined. Add the crushed Oreo cookies and fold in. Place the dough in the fridge for about 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough balls with enough space in between on the baking sheet. Flatten a bit (works best the wet back of a spoon) and bake for 12-15 minutes – the cookies should have some color on the edges but will be still a bit soft in the center. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
- Enjoy baking!
