Description

A deliciously indulgent treat, these Oreo chocolate chip cheesecake cookies combine the best of both worlds—creamy cheesecake and crispy cookies with a perfect mix of Oreo cookies and chocolate chips.

Ingredients

1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup chopped Oreos (about 8 Oreos)

1/2 cup mini chocolate chips (optional)

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar using an electric mixer on medium speed until smooth and fluffy.
Add in the egg and vanilla extract, beating until combined.
Gradually mix in the dry ingredients, beating until just incorporated.
Stir in the chocolate chips, chopped Oreos, and mini chocolate chips (if using).
Scoop out rounded tablespoons of cookie dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be soft but set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the butter and cream cheese are softened for easier mixing and a smooth texture.
Refrigerating the dough for 30 minutes before baking can help the cookies hold their shape better.
Mini chocolate chips are optional, but they add extra bursts of chocolate in every bite.
Store cookies in an airtight container at room temperature for up to a week.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg