Oreo Cheesecake Cookies

This was not what I was going to blog today. I made this zebra bundt cake, coloring the white part orange, so it would be black and orange striped for Halloween.  Cool right?  Well, it would have been if the whole top of the cake didn’t stick to the pan.  Oh, and then it broke into 3 pieces after that.  Damn, it tasted good and the stripes looked awesome too.  Bundts for some reason always give me trouble.  I have a Nordic Ware pan, I use Pam baking spray plus flour, take the cake out at 15 minutes exactly, and about 50% of the time, I still get major stickage.  So, if anyone has any tips for me I would be glad to hear them.  It is just maddening.

No way I was going to attempt another bundt, so I decided to make cookies.  I scanned through my cookies board on Pinterest and I was stopped dead in my tracks when I saw these Oreo cheesecake cookies.  After reading through the recipe, though, I thought there must be a mistake.  It doesn’t have any eggs and no leavener either.  Weird.  But, I followed the blog trail all the way back to the original recipe and it was correct.  I was a bit hesitant to make them, but they sounded so good (and quick and easy) that I decided to give them a try.  I’m glad I did.  When you bite into them, you get a slight crunch around the outside and almost a creaminess on the inside.  You can taste the tang from the cream cheese and of course, the just plain deliciousness of Oreos.  I mean, really…Oreos, cheesecake, and cookies?  There can’t be too many better combinations.  Okay, maybe chocolate and peanut butter.

So, since I messed up my Halloween themed post, I will leave you with a Happy Halloween from Jack, Sammie and Alex.  Well, maybe just Jack and Sammie.  Baby Alex is not at all happy.

Oreo Cheesecake Cookies

Yield: 12 to 15 cookies (I got 14)

1/2 cup unsalted butter, room temperature

3 ounces cream cheese, room temperature

1 cup granulated sugar

1 tsp. vanilla extract

1 cup flour

1/2 cup mini chocolate chips

1 cup crushed Oreo’s (roughly 8 – 10 Oreo cookies)

Preheat oven to 375 degrees.  Line baking sheets with Silpat or parchment paper.

In a food processor, process the Oreo cookies until they are fine crumbs. Set aside.

In the bowl of a stand mixer, cream together the softened butter and cream cheese until smooth and well combined.

Add the sugar and vanilla.  Beat until well incorporated.

On low, mix in the flour. With a spatula, stir in the chocolate chips.

Scoop the dough with a medium cookie scoop.  Place the dough in your hands and roll it into a ball.  Roll the dough in the Oreo crumbs, covering it completely.

Place the Oreo coated ball of dough on the prepared cookie sheet.  Repeat with the rest of the dough.

Bake for 12-15 minutes, rotating halfway through baking time. Remove from the oven when you see the edges just starting to brown. Let cool on the baking sheet for 5 minutes.  Transfer to cool completely on a wire rack covered with a paper towel.

Store in an airtight container for up to 5 days.

Source:  Table for Two (as seen on Brown Eyed Baker and Two Peas and Their Pod), original source: Multiply Delicious

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