I’m not gonna lie, I was a tad hesitant to believe a cookie could taste like the glorious cheesecake dessert we all know and admire. But these are the REAL DEAL. If you make any quick treat this holiday, THIS IS IT. Just try not to eat all of the cookie dough (no egg, remember?).
Truthfully, I saw the way everyone responded to my 5 Ingredient Raspberry Cheesecake Cookies and knew I had to follow them up with something equally amazing, if not better. I’m ecstatic to report that these are even more superior than their inspirational counterpart. Seriously, I’m not just talking them up. They are dripping.
Cookies and cream Flavor:
Why are these superior? Plain and simple: that cookies and cream flavoring you can’t really get any place else than an OREO cookie coupled with that velvety cream cheese. It’s an unstoppable combination. There’s a reason why it’s the most popular cheesecake flavor at the Cheesecake Factory.
So few ingredients:
One cannot get out of making a dessert with only 5 ingredients. What’s the problem? It’s one bowl, 5 ingredients you probably already have in your house. And only 10 Oreo cookies you need to chop up on your cutting board.
I happen to be a very impatient person and thus I don’t like to wait for the cream cheese and butter to soften and come to room temperature but this dessert is absolutely worth the wait. In addition, you need to be a little patient for the dough to chill in the refrigerator. Don’t skip this part, it only takes 45 minutes, and it gives you time to get your steps in and go for a walk (if you can).
So now that you have baked them until they are slightly undercooked with a little bit of a golden edge to them, you are ready to pour that cold glass of milk and dunk those beauties straight in.
5 Ingredient Oreo Cheesecake Cookies
- In a large bowl, using an electric hand mixer, beat your cream cheese and butter until light and creamy. Add in the sugar and beat until combined. Beat in the flour in 3 parts. Don't over mix. Fold in the Oreo pieces. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
- Preheat your oven to 350°F. Form your dough into balls and place on a baking sheet lined with parchment paper. With you three fingers, flatten them out. Bake for 10 minutes and then bump up the oven to 375°F and bake for another 2-3 minutes. Edges should be just starting to turn golden and cookies should look underdone in the center. Allow to sit on the baking sheet to cool for 10 minutes.