Today, I have three words for you: Oreo. Cheesecake. Cookies.

Soft, chewy, cream cheese cookies rolled in crushed Oreo cookie crumbs. So, essentially, a delicious cookie rolled into another delicious cookie, another cookie inception perhaps? You be the judge:

Oreo Cheesecake Cookies - Yields about 30 small cookies

• 8 tablespoons (1 stick) unsalted butter, softened
• 3 ounces cream cheese, softened
• ½ teaspoon salt
• 1 cup (7 ounces) sugar
• 1 teaspoon vanilla extract
• 1 cup (4.8 ounces) all-purpose flour
• ½ cup mini chocolate chips
• 1 cup oreo cookie sandwich crumbs (about 8 oreos)

1. Heat the oven to 375 degrees and line 2 baking sheets with parchment paper.

2. In a large bowl, beat the butter, cream cheese and salt on medium speed until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy, 1-2 minutes. Beat in the vanilla, and then add the flour and mix on low just until combined. Mix in the chocolate chips.

3. Roll or scoop the dough into 1-inch balls. Drop the dough balls into a bowl of oreo cookie crumbs and roll to coat. Arrange the dough balls 2 inches apart on the prepared baking sheets.

4. Bake the cookies for 8-10 minutes, until the edges just start to brown and the tops are set. Cool for a minute or two on the sheets, then transfer the cookies to wire racks and cool completely.

[Adapted from crumblycookie.net]

Natalie PurcelTwitterFacebook

Natalie is respected in the recipe blogosphere not only for her mouthwatering kitchen creations on her personal blog Wee Eats, but for her attractive photography that always seem to gather quite the impressive social media audience.