Cookies Packed with Oreos and Stuffed with Cheesecake
52.3 هزار بار بازدید -
10 ماه پیش
-
My Oreo cheesecake cookies feature
My Oreo cheesecake cookies feature a creamy cheesecake filling inside chewy Oreo flecked cookies. While there are a few steps, this recipe is so easy!
Recipe: https://sugarspunrun.com/oreo-cheesec...
Ingredients
Cheesecake Filling
8 oz cream cheese, softened (226g)
⅓ cup granulated sugar (66g)
2 Tablespoons sour cream
¼ teaspoon vanilla extract
Cookie Dough
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour (450g)
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (170g)
20 Oreo cookies, broken. (see note)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Cookie scoop (Affiliate Link): https://amzn.to/2VWXlbK
Instructions
00:00 Introduction
Cheesecake Filling
00:21 In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
01:00 Add sour cream and vanilla extract and stir until smooth and combined.
01:36 Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
02:38 In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
04:27 Add eggs and vanilla extract and stir well.
05:17 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
06:38 Gradually add the dry ingredients to the wet, stirring until completely combined.
07:32 Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
09:30 Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
10:00 Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
10:41 Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
11:16 Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
12:40 Allow cookies to cool completely before serving.
Notes
Oreo Cookies
For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.
Cheesecake Filling
The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
Recipe: https://sugarspunrun.com/oreo-cheesec...
Ingredients
Cheesecake Filling
8 oz cream cheese, softened (226g)
⅓ cup granulated sugar (66g)
2 Tablespoons sour cream
¼ teaspoon vanilla extract
Cookie Dough
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour (450g)
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (170g)
20 Oreo cookies, broken. (see note)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Cookie scoop (Affiliate Link): https://amzn.to/2VWXlbK
Instructions
00:00 Introduction
Cheesecake Filling
00:21 In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
01:00 Add sour cream and vanilla extract and stir until smooth and combined.
01:36 Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
02:38 In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
04:27 Add eggs and vanilla extract and stir well.
05:17 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
06:38 Gradually add the dry ingredients to the wet, stirring until completely combined.
07:32 Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
09:30 Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
10:00 Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
10:41 Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
11:16 Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
12:40 Allow cookies to cool completely before serving.
Notes
Oreo Cookies
For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.
Cheesecake Filling
The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
10 ماه پیش
در تاریخ 1402/06/23 منتشر شده
است.
52,381
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