Oreo Cheesecake Cookies – Easiest Recipe Ever

Spread the love

Oreo Cheesecake Cookies – Easiest Recipe Ever :- Since these Oreo Cheesecake Cookies are deliciously chewy, soft, and loaded with Oreos, you can rest assured that they will quickly become your new favourite cookie!

 

Advertisement

Oreo Cheesecake Cookies – Easiest Recipe Ever

 

Because of how simple it is to prepare, you may make a large quantity of it for Christmas, movie night, school lunches, or even as a simple dessert.

Advertisement

 

Ingredients

Cheesecake Filling

Advertisement
  • 8 oz (226 g) cream cheese softened
  •  cup (66 g) granulated sugar
  • 2 Tablespoons sour cream
  • ¼ teaspoon vanilla extract

Cookie Dough

  • 1 cup (226 g) unsalted butter softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs room temperature preferred
  • 1 teaspoon vanilla extract
  • 3 ⅔ cups (450 g) all-purpose flour
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170 g) mini chocolate chips
  • 20 Oreo cookies broken. 

 

Advertisement

Instructions

The filling for cheesecake Cream cheese that has been softened and sugar should be mixed together in a mixing dish of medium size until the mixture is smooth and creamy. Eight ounces (226 grammes) of cream cheese, and half a cup (66 grammes) of granulated sugar Stir in the vanilla essence and sour cream until the mixture is completely smooth and incorporated.

Use two tablespoons of sour cream and half a teaspoon of vanilla extract. If you drop filling by level, Place a scoop of the size of a tablespoon onto a baking sheet that has been lined with wax paper, and then place the sheet in the freezer to allow it to harden while you prepare the cookie dough. Dough for cookies Butter and sugar should be mixed together in a large bowl using an electric mixer (or in the bowl of a stand mixer) and left to beat until the mixture is frothy and light.

Advertisement

Unsalted butter, one cup (226 g), and one and a half cups (300 g) of granulated sugar Mix thoroughly after adding the eggs and the vanilla essence. There are two large eggs and one teaspoon of vanilla extract.
To make the batter, combine the flour, cornflour, baking powder, baking soda, and salt in a separate basin and whisk them together.

 

Advertisement

Also see :- Mini Chocolate Pound Cakes With Butterscotch Glaze Recipe – Simples Recipe Ever

 

Advertisement

Ingredients: 3 and a half cups (450 grammes) of all-purpose flour, 2 tablespoons of cornflour, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt Stirring constantly, gradually add the dry ingredients to the wet ones until they are completely incorporated. The chocolate chips and Oreos should be folded into the mixture with a spatula until they are evenly distributed throughout the dough.

tiny chocolate chips, one cup (about 170 grammes), and twenty Oreo cookies The bowl should be covered with plastic wrap and placed in the refrigerator for a period of thirty minutes. In the meantime, prepare a baking sheet by lining it with parchment paper and preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius). When the dough has been allowed to chill, take a quarter cup of the dough, shape it into a ball, and then use your thumb to smash a crater into the centre of the ball of dough.

Advertisement

Take the cheesecake filling out of the freezer and place a small amount of it in the middle of the dough. It is important to ensure that the filling is entirely hidden within the centre of the biscuit by folding the cookie dough around it. You can make a ball out of the dough by rolling it between your palms.

At a minimum of two inches (five centimetres) apart, place cookie dough balls onto the baking sheet that has been prepared with parchment paper. The cookies should be baked for twelve minutes, or until the edges begin to develop a light golden brown colour. Before serving, make sure the cookies have totally cooled down.

Advertisement

 

Nutrition

  • Serving: 1serving |
  •  Calories: 432kcal |
  •  Carbohydrates: 58g |
  •  Protein: 5g |
  •  Fat: 20g |
  • Saturated Fat: 12g |
  •  Polyunsaturated Fat: 1g |
  • Monounsaturated Fat: 5g |
  •  Trans Fat: 0.4g |
  •  Cholesterol: 60mg |
  •  Sodium: 223mg |
  •  Potassium: 87mg |
  •  Fiber: 1g |
  •  Sugar: 33g |
  •  Vitamin A: 542IU |
  • Vitamin C: 0.1mg |
  •  Calcium: 71mg |
  •  Iron: 3mg

 

Advertisement

Notes

Cookies for Oreos
It is possible to break the Oreos into a separate bowl and then pour them through a fine mesh sifter before adding them to the dough. This will prevent the crumbs from getting into the dough, which will result in cookies that have a cleaner appearance (more black and white).

The filling for cheesecake
It is possible that the cheesecake filling will become difficult to deal with if it becomes too warm because it will defrost very rapidly. It is highly recommended that you store them in the freezer and withdraw the dollops just when they are required.

Advertisement

Assembling
It is possible to keep the item in an airtight container at room temperature for up to twenty-four hours, or it can be kept in the refrigerator for up to five days in an airtight container. I find that cookies taste best when they are at room temperature, so I like to take them out of the refrigerator ten to fifteen minutes before I eat them.

Advertisement

Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

    View all posts

Spread the love

Leave a Comment