Melt-in-your-mouth soft cookies packed with Oreos!
Course Dessert, Snack
Cuisine American
Keyword cream cheese, eggless, gluten free, oreo
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Chill Time 30 minutesmins
Servings 12cookies
Calories 236
Author Taleen Benson
Ingredients
½cup (113g)unsalted butterroom temperature
4ouncescream cheeseroom temperature
⅔cup (134g)granulated sugar
½teaspoonvanilla extract
1 ¼cups (185g)gluten free flour blend
¼teaspoonfine sea salt
10gluten free Oreo cookiesroughly chopped
Instructions
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and sugar until smooth. Add the vanilla and beat to combine.
½ cup (113g) unsalted butter, 4 ounces cream cheese, ⅔ cup (134g) granulated sugar, ½ teaspoon vanilla extract
Add the flour and salt and mix on low speed until dough forms. Fold in the chopped Oreos. Cover and chill for at least 30 minutes.
1 ¼ cups (185g) gluten free flour blend, ¼ teaspoon fine sea salt, 10 gluten free Oreo cookies
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Scoop out the cookie dough and arrange on the prepared baking sheets, a few inches apart. Use your hand to flatten each one slightly. Bake for 12-15 minutes. Allow the cookies to cool on the baking sheets for 30 minutes.
Notes
Be sure to use full-fat cream cheese, and do not use the spreadable kind that comes in a tub.
We'll be using whole Oreo cookies, filling and all.
You can either roughly chop the Oreos or throw them in a large zip-top bag and use a rolling pin to crush them. We want fairly big pieces, not crumbs.