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Here was the situation: I had two events I needed to bake for, not a lot of time to bake nor to run to the store, and I had leftover oreo cookies (from a previous dessert I made) and cream cheese (that wasn't going to be used for anything else) already on hand in my fridge. So, the Pinterest search began.
I found a few intriguing oreo-based recipes, but they were mostly cheesecakes which take a while, or recipes that I'd have to go to the store to pick up ingredients for, and I truly had no time for that. But then, I stumbled upon these beauties from a website called Cookies & Cups. The ingredient list was short, they seemed super easy to make, and they had some good reviews, so I figured I'd give them a try!
I had all the ingredients already which made this recipe ever easier for me to make. This is a one-bowl recipe and the cookies baked super fast. I whipped up the dough, let it sit in the fridge for an hour while I got other stuff done, baked them, and bam! They were ready. The dough was so easy to work with once it was chilled in the fridge for that hour. And this recipe made enough for me to divide them among the two events I had coming up. Perfecto!
These cookies have a cake-like texture, not a regular cookie texture, and I loved them. You get a yummy cookies & cream flavor from the oreo cookies and they have a nice light, soft chew. I added chocolate chips (I recommend semi-sweet and/or white chocolate chips) which gave another great texture and because who doesn't love more chocolate in their dessert?
These are the perfect party dessert or to make at home to be gobbled up quickly with a glass of milk, and can be whipped up in a pinch!
HERE'S WHAT YOU NEED:
1 (8 oz) package of cream cheese, room temperature
½ cup salted butter, room temperature (or you can use unsalted and add 1/2 tsp of salt)
¾ cup granulated sugar
½ tsp vanilla
1 cup all purpose flour
15 Oreo Cookies, coarsely crushed
1/3 cup semi-sweet and/or white chocolate chips, optional
HERE'S HOW TO MAKE THEM:
In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.
Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.
Turn the mixer to low and add in the crushed cookies and chocolate chips (if desired), mixing until evenly combined.
Cover the dough and chill for at least an hour. *Don't skip this step! The temperature is very important to easily work with the dough and to get the cookies to bake into a nice round shape.
When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop (or rolling the dough into balls), drop the cookie dough onto the prepared baking sheet about 2 inches apart.
Bake the cookies for 10 minutes until the edges are lightly golden. Be careful not to over-bake, they may not look done but if the bottoms are golden, they are!
Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Store refrigerated for up to 5 days and enjoy!
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