cheesecake cookies

These Oreo Cheesecake Cookies are the ultimate Oreo lover's cookie. With only six ingredients, you can make the best 'cookies &amp; cream' cookies ever!

Oreo Cheesecake Cookies

(8 oz) package of Challenge Cream Cheese, room temperature

salted Challenge Butter, room temperature

sugar

vanilla

all purpose flour

Cookies,

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.

Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.

Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.

Cover the dough and chill for at least an hour.

When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.

Bake the cookies for 10 minutes until the edges are lightly golden.

Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

These are some of my favorite cookies of all time. And so easy! My go-to crowd pleaser. I bake them for 10 mins and they firm up as they cool to room temp.

The best thing that i have ever tasted the best

Chocolate chip cookies and cheesecake collide. Chocolate Chip Cheesecake Cookies look like typical cookies at first glance--until you take a bite and discover the creamy cheesecake center. Amp up your cookie game with these easy recipe!

Chocolate Chip Cheesecake Cookies Recipe

butter

brown sugar (packed)

vanilla extract

eggs

all-purpose flour

baking soda

mini semi-sweet chocolate chip morsels

oz cream cheese (softened)

Make the cookie dough by beating the softened butter with both sugars for several minutes, until fully blended.

Add in vanilla and eggs. Beat until combined.

Add flour and baking soda, mixing just until blended. Fold in chocolate chips.

Chill cookie dough in refrigerator for at least 30 minutes.

For the filling, beat cream cheese, powdered sugar, and vanilla until fully combined, about 3-4 minutes. Chill in refrigerator until ready to use.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Using a 2 Tablespoon cookie scoop, scoop cookie dough into palm of your hand and flatten into a circle (about 2-inches to 2 1/2-inches). Place on parchment paper at least 4 inches apart (I put 4 cookies on a sheet at a time).

Using a small scoop, drop about 1 Tablespoon of cheesecake filling into the center of each cookie dough circle. Using the 2 Tablespoon scoop, grab another scoop of cookie dough, flatten in your hand and place gently over the cheesecake.

Pick up the entire cookie and press edges together so that cheesecake doesn't come out. Place back on cookie sheet. Repeat for remaining cookies. Press a few extra chocolate chips on top, before baking, if desired.

Bake in preheated oven for 12-14 minutes. The cookies will have lightly golden edges, but be sure to not OVERBAKE them. You want them a little soft in the center (I always err on undercooking vs overcooking).

Allow cookies to sit on cookie sheet for 5-8 minutes to cool (they will continue to cook slightly) and then remove them to cool completely on a wire rack.

Refrigerate cookies for at least one hour before serving for best flavor!

Creamy, fluffy cookies with a delicate powdered sugar topping

Cheesecake Cookies

full fat cream cheese (room temperature)

butter (room temperature)

baking powder

salt

Sugar

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.

In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.

Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.

Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.

Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

These black velvet cheesecake cookies are the perfect treat to bake for spooky season! They are extra dark chocolate cookies, stuffed with creamy cheesecake filling and rolled in black cocoa sugar. They&#39;re super decadent cookies that taste just like an Oreo! They&#39;re the perfect Halloween treat!

Black Velvet Cheesecake Cookies

oz (170 g) cream cheese,

tbsp (38 g) granulated white sugar

(50 g) granulated white sugar

tsp (3 g) black cocoa powder

(188 g) all-purpose flour, spooned and leveled

(40 g) black cocoa powder

tsp baking powder

tsp salt

(168 g) unsalted butter, softened

(165 g) light brown sugar, packed

egg yolks,

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Cheesecake Filling

Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.

For the Black Cocoa Sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

Add in the dry ingredients and combine on low speed.

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!

For the Black Cocoa Cookies

I made these and rolled them in powdered sugar like crinkle cookies. They were so amazing!

Top 4 cheesecake cookies recipes from across the web

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Top 4 cheesecake cookies recipes from across the web

The most viewed cheesecake cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oreo Cheesecake Cookies

Chocolate Chip Cheesecake Cookies R...

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The most viewed cheesecake cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine