Categories: cookies, dessert, to try

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 10 Tbsp salted butter, softened to room temperature
• 2 heaping Tbsp full fat cream cheese*
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 18 Oreos, crushed into tiny pieces

Directions

1. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.

2. Chill dough for at least 1 hour or up to 5 days in the refrigerator.

3. Measure 24 2-Tablespoons worth of dough. The cookies are rather large, but if you’d like them smaller, make each dough ball only 1 Tablespoon. Drop dough onto silpat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Let cool completely and enjoy!

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