I first met Maria at Two Peas and Their Pod in Salt Lake City about a year ago, and she’s as lovely in person as she is on her blog. Since then, she’s been a prolific contributor on Tasty Kitchen and I’m so excited to have her join the ranks as a contributor here on the Tasty Kitchen Blog. This inaugural recipe, which comes from multiplydelicious, has definitely captured my attention this morning. I want one! –Ree
The weather has been cold, gloomy, and rainy lately. I don’t mind days like this, as long as I can stay inside and bake. I love heating up the house with the warmth of our oven. And let’s be honest, I also enjoy sampling what comes out of the oven.
I was in the mood to bake cookies, so I turned to Tasty Kitchen for a little help. I stumbled upon Oreo Cheesecake Cookies from multiplydelicious and knew I needed to preheat the oven right away. Oreo cheesecake in cookie form with a drizzle of white chocolate? Yes, please! These cookies sounded too good to be true. Let’s get baking!
Here is what you will need to bake these delightful cookies:
For a complete list of ingredients, measurements, and instructions, see the recipe link below.
Preheat the oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer, cream together the butter and cream cheese until they are creamy and smooth. You can also use a hand mixer for this step.
Add the sugar and vanilla extract.
Mix until ingredients are well combined.
Slowly add the flour and mix on low speed, just until the flour is incorporated.
Stir in the mini chocolate chips.
Using a cookie scoop, scoop dough into one-inch balls.
Put Oreo cookie crumbs on a plate and roll the dough balls around in the crumbs. Make sure the dough balls are completely covered.
Place covered cookie dough balls onto prepared baking sheets, about two inches apart. Bake cookies for 12-15 minutes, or until the edges are golden and the cookies are slightly puffed.
Remove cookies from the oven and cool on baking sheets for two minutes. Transfer cookies to a wire rack and cool completely.
Melt the white chocolate in the microwave and drizzle over cooled cookies. Let the cookies sit until the chocolate hardens, about five minutes. (The white chocolate drizzle is optional, but if there is an opportunity to add chocolate, I always go for it.)
Grab a glass of milk and enjoy these rich and tasty cookies.
A Oreo cheesecake, but in cookie form. A favorite for those Oreo cheesecake lovers out there.
- ½ cups Unsalted Butter, Softened
- 3 ounces, weight Cream Cheese, Softened
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- ½ cups Mini Chocolate Chips
- 1 cup Oreo Cookie Crumbs
- ½ cups White Chocolate Chips, Melted (optional)
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.
Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!