I LOVE Oreos. And since I use Biscoff cookies as an ingredient, why couldn’t I use Oreos? The chocolate cookies and cream combo pulse into a sweet, sandy powder that serves to lessen the amount of sugar and flour in the dough and creates a mouthwatering flavor I can’t resist. You can either use this dough to stuff the cookies with cheesecake filling or keep it simple like I did here by drizzling or spooning out a bit of cookie butter over the baked cookies. It’s all of my favorite cookies in one bite!
Ingredients
24 Oreo Cookies
4 tablespoons unsalted butter, softened
1 egg
1/4 cup sugar
1/2 teaspoon baking powder
1/2 cup and 1 tablespoon all-purpose flour
¼ cup melted Biscoff cookie butter
Directions
Line a baking sheet with parchment paper and preheat the oven to 350F.
Add the Oreos to a blender and pulse until it becomes a sandy consistency.
Pour the Oreo crumbs into the bowl of a stand mixer fitted with the paddle attachment.
Add the butter, egg, sugar, and baking powder. Mix on medium until combined.
Slowly pour in the flour with the mixer on low until a dough forms.
Use a 1” cookie scoop to portion out cookies on the baking sheet.
Bake for 8 minutes.
Carefully transfer the cookies to a wire rack and drizzle with cookie butter. Let cool.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
