Oreo Cheesecake Cookies
Ingredients
**For the Oreo Cheesecake Filling:**
- 6 oz 170 g cream cheese, cold
- 3 tablespoons 38 g granulated sugar
- ½ teaspoon vanilla extract
- 4 Oreos crushed into crumbs
**For the Chocolate Cookies:**
- 1 ½ cups 188 g all-purpose flour
- ½ cup 40 g Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 168 g unsalted butter, softened
- ¾ cup 165 g light brown sugar, packed
- ¼ cup 50 g granulated sugar
- 2 egg yolks at room temperature
- 1 ½ teaspoons vanilla extract
- ¼ cup 50 g granulated sugar (for rolling the dough)
Instructions
**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!