Oreo cream cheese cookies
These eggless Oreo cream cheese cookies are soft , chewy and delicious !
Ingredients
- 120 grams or 1/2 cup cream cheese
- 100 grams or almost 1/2 cup unsalted butter soft at room temperature
- 150 grams or 3/4 cup sugar castor or granulated sugar
- 125 grams or 1 cup all purpose flour maida
- 10 oreos
Instructions
- In a mixing bowl, measure out your cream cheese, butter and sugar .
- Beat with an electric mixer or wooden spoon until creamy
- Add the flour and beat until a soft dough forms
- Chop up oreos using a knife or by hand into about 4 pieces (each Oreo) and mix into the dough using a spatulla
- Chill dough for about 30 mins or firm
- Preheat your oven to 350 F or 180 C . Line a cookie sheet with parchment or grease well.
- Make small balls with the dough ( about 1 tablespoon each) and place on your cookie sheet . Be sure to leave at least 2 inches space between the cookies
- Bake for 14 to 16 minutes until the edges start to lightly brown. If using an OTG or convection oven , turn your cookie sheet ( so front side goes back and back comes front ) after about 8 mins .
- Cool on sheet for about 5 minutes and then let cool completely on wire rack
Notes
These makes about 25 cookies
They will stay good at room temperature in an airtight box for 3-4 days.
I used Dlecta cream cheese , Milky mist butter and regular oreos
The cookies will be soft when they get out of oven and firm up as they cool
My measuring cup is 240 ml.