Cookies Packed with Oreos and Stuffed with Cheesecake
My Oreo cheesecake cookies feature a creamy cheesecake filling inside chewy Oreo flecked cookies. While there are a few steps, this recipe is so easy!
Recipe:
Ingredients
Cheesecake Filling
8 oz cream cheese, softened (226g)
⅓ cup granulated sugar (66g)
2 Tablespoons sour cream
¼ teaspoon vanilla extract
Cookie Dough
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour (450g)
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (170g)
20 Oreo cookies, broken. (see note)
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Instructions
00:00 Introduction
Cheesecake Filling
00:21 In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
01:00 Add sour cream and vanilla extract and stir until smooth and combined.
01:36 Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
02:38 In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
04:27 Add eggs and vanilla extract and stir well.
05:17 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
06:38 Gradually add the dry ingredients to the wet, stirring until completely combined.
07:32 Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
09:30 Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
10:00 Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
10:41 Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
11:16 Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
12:40 Allow cookies to cool completely before serving.
Notes
Oreo Cookies
For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.
Cheesecake Filling
The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
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Strawberry Cheesecake Stuffed Inside a Gourmet COOKIE!
These gourmet strawberry cheesecake cookies have a soft, graham cracker-infused base stuffed with cream cheese and strawberry jam. They are huge, indulgent, bakery-style treats!
Recipe:
Ingredients
Filling
4 oz cream cheese, softened (113g)
2 ½ Tablespoons granulated sugar
1 Tablespoon sour cream
⅛ teaspoon vanilla extract
½ cup strawberry jam or strawberry sauce:
Cookies
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅓ cups all-purpose flour (410g)
1 cup graham cracker crumbs (112g)
2 Tablespoons cornstarch (18g)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 oz white chocolate bar, optional (85g)
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Instructions
00:00 Introduction
Prepare filling
00:21 In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
01:20 Add sour cream and vanilla extract and stir until thoroughly combined.
01:51 Line a small baking sheet with wax paper and dollop cream cheese mixture by 2-teaspoon sized portions onto sheet. Place in freezer while you prepare cookie dough.
Prepare cookie dough
02:40 In a large mixing bowl, combine butter and sugars and use an electric mixer to cream together until light and fluffy.
03:23 Add egg and vanilla extract and stir well, until thoroughly combined.
03:51 In a separate, medium-sized bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
04:59 Gradually stir dry ingredients into wet with mixer on medium-low speed. Scrape sides and bottom of the bowl periodically to ensure ingredients are thoroughly combined. Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Assembly
06:29 Preheat oven to 375F (190C) and finely chop white chocolate (if using). Set aside.
07:38 Remove dough from the refrigerator and scoop a 2-Tablespoon-sized portion. Roll into a ball and use your thumb to make a large crater in the center. Spoon 1 ½ teaspoons of strawberry jam into the crater then remove a portion of cream cheese filling from the freezer and nestle it into the jam. Scoop another 2 Tablespoon-sized portion of dough and use this to cover the cheesecake filling and roll between your palms to make a smooth ball.
09:10 Lightly press white chocolate pieces into the surface of cookie dough ball.
09:29 Place on a large plate or wax paper lined baking sheet and chill in the freezer for 10-15 minutes before baking. Repeat with remaining dough, jam, filling, and chocolate.
011:23 After dough has chilled, place on parchment paper lined baking sheet, spacing at least 2” apart. Transfer to center rack of 375F (190C) preheated oven and bake for 14-15 minutes.
011:35 Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
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Easy & Delicious Cream Cheese Cookies
Easy & Delicious Cream Cheese Cookies
First off, put butter and cream cheese in a bowl, and using an electric beater cream the butter and cream cheese together.
Once well combined, add sugar to the mixture, and using the electric beater on high, keep beating until the sugar dissolves.
Next, add the egg, vanilla essence, and salt to the mixture and mix again until well-combined.
Place a sieve over the bowl and add flour and baking powder through the sieve into the mixture.
Using a spatula fold the flour into the liquid mix and keep mixing until a soft gooey batter is attained.
Once the batter is ready, cover the mixture using a cling wrap and refrigerate for at least an hour.
After an hour, line a baking tray with parchment paper and using an ice cream scoop or a spoon roll 2 tbsp of batter into a ball.
Make as many balls as you can from the whole batter and place them on the baking tray approximately 1 inch apart from each other.
Save the rest of the batter for a second batch or later.
Preheat the oven, you can preheat the oven while you rest the batter for an over.
Once heated, place the cookies into the oven and bake 190°C/ 375°F for 10-12 minutes.
When done, let them cool completely and then dust them with powder sugar.
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STUFFED Strawberry Cheesecake Cookies (Original Viral Recipe!)
These strawberry cheesecake cookies are soft, buttery, and filled with real strawberry pieces in every bite. They are naturally flavored and stuffed with a delicious cream cheese filling!
FULL RECIPE:
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Raspberry Cheesecake Cookies | Subway Raspberry Cookies
If you like the White Chocolate Raspberry Cookies from Subway, you will LOVE our Raspberry Cheesecake Cookies. They are made with fresh or frozen raspberries. The taste is out of this world! And yes, they also have white chocolate in them. Surprise your family with this super amazing cookie!
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Recipe:
Batter:
1 cup butter - soft (220g)
4oz of cream cheese - soft (115g)
3/4 cup granulated sugar (150g)
1/4 cup brown sugar (50g)
1 large egg
1 tsp vanilla extract (5ml)
1 teaspoon baking powder (5g)
1/2 teaspoon baking soda (2g)
1/4 teaspoon salt (1g)
2 3/4 cups flour (350g)
1/2 cup of frozen or fresh raspberries (70g)
1/2 cup white chocolate chips (80g)
bake at 350°F for 10 - 13 min
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Cheesecake Stuffed Cookies!
These chocolate chip cookies are stuffed with a cheesecake surprise!
RECIPE:
Ingredients
FILLING:
8 oz cream cheese softened (224g)
3/4 cup powdered sugar (90g)
1/2 teaspoon vanilla extract
Cookies
1 cup unsalted butter softened to room temperature (226g)
1/2 cup sugar (100g)
1 cup brown sugar tightly packed (200g)
2 large eggs room temperature
1 teaspoon vanilla extract (5ml)
3 cups all-purpose flour (380g)
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips (170g), plus additional for topping
⅓ cup mini chocolate chips (56g)
Instructions
Filling
00:00 Introduction
00:24 Prepare the filling first by stirring together cream cheese, powdered sugar, vanilla extract until smooth and creamy.
00:47 Scoop the filling by level 1 Tablespoon and drop on a plate or baking sheet lined with wax paper. Place in the freezer while you prepare cookie dough.
Cookies
01:10 In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter and sugars until light and fluffy. Scrape sides of bowl.
01:37 Add eggs and vanilla extract. Beat until well-combined.
01:50 In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
02:06 Gradually add dry ingredients to wet, stirring until well-combined.
02:23 Fold in chocolate chips.
02:39 Transfer dough to the refrigerator and chill dough for 15-30 minutes or until no longer too sticky to handle.
02:52 Once chilled, scoop dough into approximately 3-Tablespoon-sized scoops. Make an indent with your thumb, remove a single dollop of frozen cream cheese filling from the freezer and press in the center then fold dough around cream cheese so that none is exposed.
03:15 Roll the dough gently into a ball, place on a wax paper lined plate or baking sheet, and chill in the refrigerator for another 15 minutes. Meanwhile, preheat oven to 375F (190C).
03:44 Once dough has chilled and oven is preheated, place dough on parchment paper lined cookie sheet, spacing each cookie at least 2 apart, and bake on 375 for 11-13 minutes,
04:03 Within 2 minutes of removing cookies from oven, gently nestle remaining chocolate chips on top of each cookie.
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