Prepare to have your taste buds blown away by the most irresistible cookie creation that's about to revolutionize your dessert game! Imagine the perfect marriage of classic Oreo cookies, tangy raspberries, and creamy cheesecake - all packed into one mind-blowing, mouthwatering treat. These aren't just cookies; they're a culinary adventure that will make you the hero of every potluck, family gathering, or late-night snack craving. Get ready to discover a recipe so delicious, it'll have everyone begging for your secret!
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Oreo cookies
- 1 cup raspberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even surface coverage.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to maintain cookie texture.
- In another bowl, prepare the cream cheese filling by beating softened cream cheese with powdered sugar until smooth and creamy.
- Gently fold crushed Oreo cookies and chopped raspberries into the cookie dough, distributing evenly throughout the mixture.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Create a small indentation in the center of each cookie and fill with a dollop of cream cheese mixture.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store cookies in an airtight container in the refrigerator for up to 5 days. Best served chilled.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest mixing and best texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cookies tender and soft.
- Uniform Cookies: Use a cookie scoop for consistent size and even baking.
- Cream Cheese Filling Hack: For a cleaner look, use a piping bag or zip-top bag with the corner snipped to add the cream cheese filling.
- Raspberry Tip: If using fresh raspberries, pat them dry to prevent excess moisture in the dough.
- Cooling is Crucial: Allow cookies to cool completely before storing to prevent soggy bottoms.
- Storage Secret: These cookies are best enjoyed chilled and will keep up to 5 days in an airtight container in the refrigerator.
- Make Ahead: You can prepare the dough in advance and refrigerate for up to 24 hours before baking for even more developed flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
