Oreo Cheesecake Cookies

INGREDIENTS

Cheesecake Filling

• 8 oz (226 g) cream cheese softened
• ⅓ 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. (see note)

DIRECTIONS

Cheesecake Filling

1. In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
   • 8 oz (226 g) cream cheese
   • ⅓ cup (66 g) granulated sugar
2. Add sour cream and vanilla extract and stir until smooth and combined.
   • 2 Tablespoons sour cream
   • ¼ teaspoon vanilla extract
3. 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

1. 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.
   • 1 cup (226 g) unsalted butter
   • 1 ½ cups (300 g) granulated sugar
2. Add eggs and vanilla extract and stir well.
   • 2 large eggs
   • 1 teaspoon vanilla extract
3. In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
   • 3 ⅔ cups (450 g) all-purpose flour
   • 2 Tablespoons cornstarch
   • 2 teaspoons baking powder
   • ¼ teaspoon baking soda
   • ½ teaspoon salt
4. Gradually add the dry ingredients to the wet, stirring until completely combined.
5. Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
   • 1 cup (170 g) mini chocolate chips
   • 20 Oreo cookies
6. 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).
7. 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.
8. 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.
9. 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.
10. Allow cookies to cool completely before serving.

RECOMMENDED EQUIPMENT

• Baking sheet
• Mixing bowls
• Cookie scoop