I got this recipe from one of my favorite bloggers and it was a hit! Everyone seemed to love them, which is all a baker really wants in life. I was in charge of providing snacks for a table at my law school, and I was more than ready to try this recipe. I figured it would be a classic that everyone would like and I was right!
Total Time: 35 minutes Cook Time: 13 minutes
½ cup Unsalted Butter (room temperature)
3 oz Cream Cheese (room temperature)
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour
½ cup Chocolate Chips
1 cup Oreo Crumbs
(1) Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
(2) In a medium-sized bowl, mix together butter and cream cheese until smooth. Add the sugar and vanilla until mixed well.
(3) On low speed add in the foul, until completely combined. Add chocolate chips on low speed.
(4) Roll cookies into 1″ – 2″ balls and then roll into the Oreo crumbs. When finished place cookies on parchment paper about ½” apart.
Some tips for this section:
(1) I am horrible at telling the difference between a 1″ ball and a 2″ ball so take your best guestimate.
(2) For the life of me, I can NEVER find Oreo crumbs at the store. So there are two options: (a) Buy the mini oreo cookie bags. Place the bag in a big ziploc bag. Make sure the ziploc bag is closed. Get a hammer and smash out all your feelings that day onto the bag of cookies. Voila! Oreo cookie crumbs! (b) Although the first way, be the more fun, I did recently realize that you can buy regular Oreos or the mini oreos and grind in a food processor until broken down. Either way you choose, you can have oreo crumbs too!!
(3) Also try to cover the cookie dough with as much Oreo crumbs as possible. The dough will expand while baking, and the cookies won’t be completely covered when they are done.
(5) Bake for about 13 – 15 minutes. Check them early. They will look like they aren’t fully cooked, but as soon as you see some edges start to turn golden brown and the top puff up they are done. Don’t worry, they will settle as they cool
(Recipe from Brown Eyed Baker)