Saturday, January 14, 2012

Cookie Experiment: Oreo Cheesecake Truffle Cookies

Yes, I do sometimes sit around wondering how to improve my favorite cookie recipes. Or even the ones that aren't my favorite to make them better in general. But this recipe here brings together 2 of the better cookies from this past holiday season. Oreo Cheesecake Cookies and Cookie Balls. It's not all that complicated. I literally brought the two together to create:


INGREDIENTS (For the Oreo Cheesecake Cookies):
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup Oreo cookie crumbs


Line a baking sheet with parchment paper and set aside.

In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated.

Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet.


1 (16 ounce) package Oreo cookies , crushed
1 (8 ounce) package cream cheese , softened

Using a blender or hand held mixer, mix Oreos and cream cheese together.  Chill for one hour.
To combine cookies and truffles...
Preheat oven to 375 degrees.
Scoop 1 tbls cookie dough and scoop 1 tsp Oreo truffle mix.  Place the truffle mix in the middle of the cookie dough and roll so truffle mix is completely covered.  Place the Oreo cookie crumbs in a small bowl. Roll dough in the Oreo cookie crumbs and place on cookie sheet. 
Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.