Ingredients
Method
**For the Oreo Cheesecake Filling:**
- Line a small cookie sheet with parchment paper.
- In a small mixing bowl, beat cream cheese, sugar, and vanilla until fluffy and sugar has dissolved.
- Gently fold in the crushed Oreos.
- Scoop the cheesecake mixture into 16 portions, then place them on the prepared baking sheet.
- Freeze until firm.
**For the Chocolate Cookies:**
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Add egg yolks and vanilla, mixing until pale and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop the dough into 16 portions, then flatten each and place a frozen cheesecake ball in the center.
- Enclose the cheesecake ball with the cookie dough and roll into a ball.
- Roll each cookie dough ball in granulated sugar.
- Place the cookies on the prepared baking sheets and bake 6 cookies at a time for 10-11 minutes.
- Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Serve and enjoy!