Ingredients
2cupsall-purpose flour,+ 2 tbsp, spoon & leveled
½tspBaking Soda
10tbspsalted butter,softened to room temperatur
2tbspfull-fat cream cheese
1cuppacked light brown sugar
½cupgranulated sugar
1largeegg,at room temperature
2tsppure vanilla extract
18Oreos,crushed into tiny pieces
Preparation
Preheat oven to 350 degrees F.
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 and vanilla and mix well.
Gradually add the flour mixture and stir until a dough forms. Fold in the crushed Oreos.
Chill dough for at least 1 hour or up to 5 days in the refrigerator.
Scoop 2 tablespoons of dough for each cookie.
Roll it into a ball. The cookies are rather large, but if you’d like them smaller, make each dough ball only 1 tablespoon.
Drop dough ball onto a silicone baking mat or ungreased baking sheet.
Make sure the balls of dough are tall. Do not flatten them.
Bake for 10 to 11 minutes or until edges are slightly browned.
The centers should appear soft and puffy. Cookies stay fresh at room temperature for up to 7 days.
