This hands down, is the best cookie I have ever made and the best cookie to exist, ever! As soon as I bit into it, I knew it was a hall of fame flavor, destined to become a classic in the Ben-Ishay household, and now yours as well.
Oreo and cheesecake come together to form this powerhouse of a cookie that will leave you completely addicted to their creamy, yet fluffy texture. This recipe is perfect for a snowy day inside with kids, as it does require the cheesecake to be frozen before it can be stuffed inside the cookie. Feel free to experiment with toppings! Rainbow sprinkles are a personal favorite of mine, but let your imagination run wild.
Ingredients
Cheesecake Filling:
16 ounces of Cream Cheese
1 teaspoon of Vanilla Extract
1/4 cup and 1 tablespoon of Sugar
Juice of half a Lemon
1 pinch of Salt
Oreo Cookie Dough:
24 Oreo Cookies
4 tablespoons of Unsalted Butter
1 Egg
1/4 cup of Sugar
1/2 teaspoon of Baking Powder
1/2 cup and 1 tablespoon of All Purpose Flour
1/2 cup of Sprinkles
Directions
Making the Cheesecake Filling:
In a standing mixer add in cream cheese, vanilla extract and sugar. Mix until fluffy.
Mix in the lemon juice and salt.
Fold in 1/2 cup of sprinkles of your choice.
Scoop out 1 tablespoon dollops of the cream cheese filling, and place in the freezer for 2 hours or until it solidifies. We are going to stuff these cookies!
Making the Oreo Cookies:
In a blender, gradually add in Oreos until it is completely ground up.
Remove from the blender and pour into the standing mixer bowl.
Add in the unsalted butter, egg, sugar, baking powder and mix until combined.
Slowly pour in flour and mix until a dough consistency forms.
Using a 1 inch scoop, take the Oreo cookie dough and press the frozen cheesecake inside. Cover with dough!
Dip the top in a bowl of sprinkles. (Optional but also not optional!)
Place on a baking sheet and bake for 12 minutes at 350ºF.
