Ingredients
Method
- Prepare the Cheesecake Filling: In a medium-sized mixing bowl, stir together the softened cream cheese and 1/3 cup sugar until the mixture is completely smooth and creamy.8 oz full-fat block cream cheese, 1/3 cup granulated sugar
- Finish Filling: Add the sour cream and 1/4 teaspoon vanilla extract. Stir until well combined.2 Tablespoons sour cream, 1/4 teaspoon vanilla extract
- Freeze Filling: Drop the filling by level 1 Tablespoon-sized scoops onto a baking sheet lined with wax paper. Place the tray in the freezer to firm up while you prepare the cookie dough.
- Cream Butter and Sugar: In a large bowl using an electric mixer, combine the softened butter and 1 1/2 cups sugar. Beat until the mixture is light and fluffy.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Add Wet Ingredients: Stir in the eggs and 1 teaspoon of vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.3 2/3 cups all-purpose flour, 2 Tablespoons cornstarch, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until completely incorporated. It is best to do this in 3-4 parts to make mixing easier.
- Fold in Mix-ins: Add the mini chocolate chips and the broken Oreo pieces. Use a spatula to fold them into the dough until they are evenly distributed.1 cup mini chocolate chips, 20 Oreo cookies
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes. While chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Assemble the Cookies: Scoop 1/4 cup of dough and form it into a ball. Use your thumb to press a deep crater into the center. Place one frozen cheesecake dollop into the center, then fold the dough around it to completely conceal the filling. Roll it between your palms to smooth it out.
- Bake: Place the balls on the prepared baking sheet at least 2 inches apart. Bake for 12 minutes or until the edges begin to turn a light golden brown.
- Cool: Allow the cookies to cool completely on the baking sheet before serving to allow the cheesecake center to set.
Notes
Use full-fat block cream cheese and sift your Oreo crumbs to prevent the dough from turning gray. Keep the cheesecake dollops frozen until the exact moment of assembly to ensure they are easy to handle.
