Sunday, May 15, 2011

oreo cheesecake cookies

i went through a phase where i obsessed over a kitchen aid mixer. i talked about it, stalked them online, stalked them in stores, i stalked them in my dreams. i was determined if i could bake with a hand mixer that it would justify the need for my beloved mixer. i set out to make these oreo cheesecake cookies. 

i made them and they were delicious. i made a second batch and there were equally delicious. i quickly discovered all bakers go through bakers initiation. what is that? ohhh its the grace period where you don't realize that taste here and what if i added this adds up to 2000 calories in a heart beat. after gaining five pounds, i gave up my kitchen aid mixer dreams and became a reblogger. as far as i've learned, you can't weight by recipe stalking but you gain a lot of hunger pains.
muchin mondays! oreo cheesecake cookies. i spent my easter making these little babies and my gawd are they amazing. {recipe}
½ cups Unsalted Butter, Softened
3 ounces, weight Cream Cheese, softened
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
½ cups Mini Chocolate Chips
1 cup Oreo Cookie Crumbs

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.

Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

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