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I’ve been getting a little bored with my chocolate chip cookie recipe. I’ve had the same one now for over 16 years. Whenever I have had to take dessert anywhere, it has been my trusty go-to cookie recipe. On many occasions, it has been requested by friends and family. Hubby loves them so much, he often asks if we have any chocolate chips in the house. Immediately I know that chocolate chip cookies are what he is after. If we actually have the chips, cookies get made that very night. After all, he asks for so little that I can’t say no when he does want something freshly baked.
Just recently, he asked for cookies again. Wanting to try a little something new, I asked if he would be opposed to a different variation of his favorite cookie. I got the green light, and Oreo Cream Cheese Cookies were born.
Oreo Cream Cheese Cookies are soft, chewy, creamy, and everything else a cookie should be. We enjoy ours just a touch on the doughy side, so we take them out of the oven after 8 minutes and they are perfect. Warm out of the oven, you can really taste the cream cheese. Add a glass of milk, and what more do you need? Umm…nothing!
While I highly recommend a stand mixer due to the dough getting rather thick, it is not necessary. All you need is a little muscle and patients to work through the dough with a large spoon. I personally have a Kitchenaid mixer and swear by it. Seriously, this thing is the best invention since the oven! There are other less expensive mixers out there, however, I have not used one and cannot speak of their quality. I’m sure that they work just fine, though.
Oreo Cream Cheese Cookies
Makes 36-42 cookies
Ingredients
1 cup Butter Flavored Crisco
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 package vanilla or chocolate pudding mix (depending on if you want chocolate or regular)
8 ounces cream cheese (softened)
1 teaspoon salt
1 teaspoon baking powder
3 cups all-purpose flour
15-20 Double Stuffed Oreos
1 cup chocolate chips
Instructions
Preheat oven to 375ºF.
While oven is preheating, place Crisco, sugar, and brown sugar in the bowl of stand mixer. On medium speed, mix with wire whip attachment until well combined.
Add vanilla and eggs and mix until just combined.
Add cream cheese and pudding mix of choice and mix in on medium speed until well incorporated. There should not be any large pieces of cream cheese.
Mix in salt and baking powder.
Add flour 1/2 cup at a time, mixing well after each addition. The dough should be soft and slightly tacky.
Crush Oreos with fingers and add to bowl. Add chocolate chips. Mix in until cookie pieces and chips can be seen throughout the dough.
Place spoonfuls of dough on a cookie sheet lined with parchment paper. On a standard sized cookie sheet, you will be able to fit 12 cookies. Do not press down on the dough mounds.
Bake for 8-10 minutes, depending on oven. We found 8 minutes was perfect in our oven.
Take out of the oven and let cool for 2-3 minutes before transferring to Wilton cooling racks to complete cooling. (Or you can eat them warm from the oven because there is no better way to eat a cookie!)
*You can also mix ingredients completely by hand if you do not have a stand mixer.
*The cooling racks recommended are so nice! They are stackable, so your kitchen counters are not overtaken by cookies spread out everywhere. I use mine every time I make cookies.
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