5-Ingredient Oreo Cheesecake Cookies #desserts #sweets

These Easy Oreo Cheesecake Cookies are made with only 5 fixings! They're so delicate they essentially liquefy in your mouth!

This formula is a complete diamond. Treats that have an aftertaste like cheesecake?! That is to say, yes-yes-yes the whole distance home! The way that they're a breeze to prepare up and just require 5 fixings just makes the arrangement better 🙂 I am a gigantic devotee of 5 fixing plans! In some cases moderation is ideal.

These treats do need to cool totally before being expelled from the plate, so make certain to have your understanding cap prepared 😉 It's so difficult not to eat them all straight from the broiler – I know! Yet, I guarantee you these infants merit the pause. Additionally, these treats remain crisp for as long as 4 days! Not that they'll keep going that long… I recommend multiplying or notwithstanding significantly increasing this formula in case you're serving a group. I made a fourfold group for nieces sleep gathering a week ago (14 kid CRAZY, clever, boisterous adolescent young ladies – oy) and they ate up each and every one… and after that mentioned we make another couple of clumps together. Obviously I folded and said yes. 15 young ladies in a kitchen — > fun and bonkers at the same time.

Also Try Our Recipe : OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Ingredients

4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
3/4 cup sugar
1 cup + 2 tablespoons all-purpose flour
10 Oreo cookies, broken into pieces

Instructions

In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
Add the sugar and beat well.
Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
30 minutes prior to baking, preheat oven to 350 degrees (F).
Line a large baking sheet with parchment paper.
Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy 🙂