Description
Indulgent cookies and cream stuffed cheesecake cookies elevate classic dessert expectations with their creamy, crumbly surprise inside. Sweet sensations blend nostalgic flavors, promising pure delight with each delectable bite you savor.
Ingredients
Scale
Cheesecake Filling:
- 1 pack (225 g / 8 ounces) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
Cookie Dough Base:
- 1 cup (230 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-In Ingredients:
- 1 ½ cups (180 g) crushed chocolate sandwich cookies (e.g., Oreos)
Instructions
- Transform cream cheese, sugar, and vanilla into a silky mixture, creating smooth dollops on a parchment-lined tray. Freeze these petite cheesecake mounds for a minimum of half an hour until they become solidly chilled.
- Heat the oven to a toasty 350°F, preparing two baking surfaces with parchment paper for optimal cookie performance.
- Whip butter and sugars into a light, airy texture, incorporating eggs one at a time with a splash of vanilla, ensuring each element blends harmoniously.
- Sift flour, baking soda, and salt in a separate vessel, then gently integrate these dry ingredients into the creamy mixture, stirring until just combined.
- Crush chocolate sandwich cookies into rustic fragments, folding them delicately throughout the dough to distribute evenly.
- Portion cookie dough into generous rounds, flattening each into a delicate disk that will cradle the frozen cheesecake center.
- Carefully nestle the frozen cheesecake dollop into each cookie disk’s heart, meticulously sealing the edges to prevent any filling escape during baking.
- Shape each stuffed morsel into a perfect sphere, positioning them with ample breathing room on the prepared baking sheets.
- Bake until edges become firm and tops develop a gentle golden hue, approximately 12-14 minutes.
- Allow cookies to rest briefly on the baking sheet, then transfer to a cooling rack, permitting them to reach room temperature and achieve maximum deliciousness.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free filling that blends easily and creates creamy texture.
- Freeze cheesecake portions completely before wrapping to prevent leaking and maintain structural integrity during baking.
- Use a light hand when mixing cookie dough to avoid tough, dense cookies; stop mixing as soon as ingredients are just combined for tender results.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 329
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg