My mom stayed at our house over the weekend to watch Millie while we were in Maryland, and our nephew Roman stayed with her. In my kitchen, they left behind two half-eaten jars of peanut butter (why two? I have no idea!), a pack of hot dog buns, about a quarter of a bag of potato chips, and a package of Oreo cookies. And because I can’t just eat the Oreos like a normal person, I wondered: what can I bake with these?
Oreo cookies are a popular addition to other desserts. Think of cookies and cream ice cream, milkshakes, pies, and cheesecake – these are all based in the Oreo cookie, or at least something very near to it. I found this recipe for Oreo cheesecake cookies on Pinterest from Baker By Nature; I tweaked the recipe just slightly because I didn’t have salted butter, so I added some salt to the mix. While these cookies don’t exactly remind me of Oreo cheesecake, they’re quite tasty and have a nice chewy texture.
- 4 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 cup plus 2 tablespoons flour
- 10 Oreo cookies
Place Oreo cookies in a large zip top bag and place a kitchen towel over the bag. Using a rolling pin, gently break cookies so that some medium-sized pieces remain and cookies aren’t totally crushed; set aside.
In a mixer, cream together cream cheese, butter, and salt until light and fluffy, about 2 minutes, scraping the sides of the bowl well.
Add sugar and beat until well-combined, then add flour in three batches, beating until totally combined and scraping the sides of the bowl frequently.
Add cookie pieces and stir to combine well; use your hands to mix if necessary. Cover dough with plastic wrap and chill for about 45 minutes.
Preheat oven to 350 degrees; line two baking sheets with parchment paper.
Using a 2-inch cookie scoop, scoop dough and roll into balls, then flatten slightly. Place on prepared baking sheets about 2 inches apart.
Bake for 10-12 minutes, until edges are just golden brown. Remove from oven and allow to cool on baking sheets for 10 minutes before placing on a wire rack to cool completely.
Store in an airtight container at room temperature.