Soft Oreo Cheesecake Cookies
Prepare to embark on a delightful journey of taste and texture with these Soft Oreo Cheesecake Cookies. This recipe brilliantly combines the rich creaminess of cheesecake with the irresistible crunch of Oreo cookies, resulting in a heavenly treat that will leave you craving for more.
These soft Oreo Cheesecake Cookies offer the perfect marriage of flavors and textures, with a creamy cheesecake center and crunchy Oreo cookie bits in every bite.
Whether enjoyed as a midday snack, dessert, or party treat, these cookies are sure to impress even the most discerning palates. So indulge your sweet tooth and treat yourself to the irresistible charm of these heavenly cookies - they're bound to become a new favorite in your baking repertoire!
Soft Oreo Cheesecake Cookies Recipe
These cookies are absolutely delicious! If you love cream cheese icing and Oreos, you need to try them
They’re quick and easy to make, the cookie is soft, doughy, and packed with Oreos! The icing is creamy and sweet, just like a cheesecake
How To Make Soft Oreo Cheesecake Cookies Recipe
All you need is:
For the cookie:
110g unsalted butter, melted and cooled
140g granulated sugar
1 large egg
1 tsp vanilla extract
215g plain flour
15g cornflour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
6 Oreos, broken into small chunks
For the icing:
90g unsalted butter, softened
90g cream cheese, room temperature
250g icing sugar
1 tsp vanilla extract
3 Oreos, broken into small chunks
Makes 8 cookies
Store in the fridge and bring to room temperature before eating, or store the cookies at room temp and pipe on the icing when you want to eat them
Preheat your oven to 170°C/ Gas Mark 3/ 150°C (fan).
Whisk together 110g melted & cooled unsalted butter and 140g granulated sugar until combined and light in color.
Add 1 large egg and 1 tsp vanilla extract and whisk until combined.
Fold 215g plain flour, 15g cornflour, 1/2tsp baking powder, 1/2tsp bicarbonate of soda, and 1/2tsp salt into the mix until just combined.
Roughly crush 6 Oreos in a bag with a rolling pin.
Add the crushed Oreos to the dough and fold them in.
Refrigerate for 2 hours.
Roll 70g (3 tbsp) of the dough into a ball and place it on a cookie sheet and press it down gently.
Repeat the previous step until all the dough is on the cookie sheet.
Bake for 8-10 minutes and let them cool.
For the icing, whisk together 90g softened unsalted butter, 90groom temperature cream cheese, and 1tsp vanilla until fully combined.
Pipe the icing onto your cookies and smooth it out.
Top them off with a sprinkle of crushed Oreos.
Enjoy!
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