The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Oreo Cheesecake Cookies

by mommahen on November 30, 2010 in Cookies, Desserts

4.20 Mitt(s) 15 Rating(s)

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Recipe Description

I slightly modified my great grandmother’s cream cheese cookie recipe and added in crushed Oreos and chocolate chips for good measure. These are light and fluffy with a nice crunch from the Oreos.

Preparation Instructions

Preheat oven to 350 degrees F. Cream butter, cream cheese, and sugar. Mix in egg yolk and vanilla. Add flour and salt, a little at a time, until thoroughly mixed. Fold in Oreos and chocolate chips.

Line cookie sheet with parchment paper. Put a tablespoon of the batter onto your cookie sheet then flatten it with a fork. Repeat with remaining batter. Bake 11 – 14 minutes, until bottoms are slightly browned.

Ingredients

¾ cups Butter, Softened
4 ounces, weight Cream Cheese, Softened
1 whole Egg Yolk
1 cup Sugar
2 cups All-purpose Flour
1 teaspoon Vanilla
½ teaspoons Salt
1 cup Crushed Oreos
¾ cups Mini Chocolate Chips

15 Reviews | Be the first to review!

Reviews

Kat Hernandez on 12.1.2010

These are really good, great cheesecake flavor! Only thing is they have a bit of a flour aftertaste.

raleighgirl67 on 12.3.2010

I agree they turned out a bit drier than I was expecting, but still a nice treat. I will add maybe 1 more oz of cream cheese next time and maybe not so much flour.

BaileysMom on 12.8.2010

Love these! I thought the first batch was not quite done, but then felt the cookie and realized they just didn’t look like they were done (but they were). The cookie peaks browned so they had a nice look to them. I doubled the batch and took them to a fundraiser bake sale and everyone loved them. They have a nice cheesecake taste; I’ll definitely make them again.

ksmith1581 on 12.13.2010

These were great! I made them at a Christmas cookie party & they were a hit! I wouldn’t change a thing.

heatherkay on 12.13.2010

Super good cookie! Doubled the recipe with no problem.

sheebs on 12.13.2010

Made these last week…easy and delicious!

muffinmaggie on 12.14.2010

I used fat free cream cheese and added an extra ounce as others suggested. I also threw in a pudding package because some of the reviews that said the cookie wasn’t especially sweet. It turned out really well! slightly tangy, but I think that was the result of the fat free cream cheese.

usfong on 12.17.2010

These are great! Be careful though, they are highly addictive. I’ve made them 5 times already, in 2 weeks!

Chynna Birkett on 12.18.2010

Some of my bottoms turned really dark (because I didn’t use parchment paper ), but these cookies are great! I love how they are slightly cheesecake tasting and the oreos are perfect in them! (Sooo filling though).

stacey87 on 12.23.2010

These were much better the next days. One of the few cookies that don’t reach peak taste when warm. Very delicious! Not overly sweet (which makes me want to add a little more sugar next time). My tip is to really watch the BOTTOM of the cookie so it doesn’t burn. If you wait for the top to look like it’s done at all you’ll end up with overly browned bottoms. Make sure the bottoms are just barely light brown.

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