Sunday, May 27, 2012

Oreo Cheesecake Sandwich Cookie w/ White Chocolate Cream Cheese Icing

A few weeks ago our local grocery store had a huge sale on strawberries.  After we spent a few days snacking on them fresh, I was still left with quite a bit.  I decided to peruse one of my favourite recipe blogs for strawberry recipes, and I found this one.  To say they were a hit would be an understatement.  I brought some to the market and they sold out within the first hour.  I was expecially impressed with the icing... I never would have thought to use melted chocolate!  It's great if you're not a huge fan of super sweet icing - the cream cheese cuts the chocolate and icing sugar quite nicely. 

For last week's market, strawberries were back up to regular price, but I still had some Oreo's left over from the Oreo Truffles I made the week before.  Because, who doesn't love Oreo cheesecake, I figured they would make a great cookie as well.  These bad boys didn't last very long either - I didn't have any left at the end of the day.  I think it's safe to say that this recipe will be a market regular, and I can't wait to try them with different types of fruit and mix-ins. Thanks to Macaroni & Cheesecake for this amazing versatile recipe!  Here's my spin on it below: 

- 1-8oz package of cream cheese, room temperature
- 1 cup of butter, room temperature
- 2 cups sugar
- 1/2 tsp vanilla
- 2 cups flour
- 18 Oreos
White Chocolate Cream Cheese Frosting:
- 1-8 oz package of cream cheese, room temperature 
- 1/4 cup butter, room temperature
- 6 oz white chocolate, melted and cooled slightly
- 1 tsp vanilla
- 2 cups confectioners sugar
In the bowl of a stand mixer, cream together cream cheese, butter, sugar, and vanilla on medium speed until combined.  Reduce speed to low and add in flour one cup at a time until just combined.  Remove bowl from mixer and fold crushed Oreo's in with a wooden spoon (or by hand if you find that easier).  Chill dough in fridge for about 15-20 minutes.  
While dough chills, pre-heat oven to 325 degrees and cover a baking sheet with parchment. 
Once dough has chilled, remove from fridge and scoop 1 tbsp balls of dough onto cookie sheet (about 2 inches apart).  Bake for 15 minutes until the tops are set and the outer edges are slightly golden. 
Let cookies cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.  While cookies are cooling, make your frosting.  

To make frosting, combine melted chocolate, butter, cream cheese, and vanilla - mix until smooth.  Slowly add icing sugar until well blended. 
To assemble cookies, take one cookie, bottom side up and spread frosting over top.  Top with another cookie bottom side down.  Repeat for all cookies.  Store in an airtight container in the refrigerator.  These cookies are great cold or allow them to set slightly for the chill to knock off before serving. 



  1. where is the recipe for the frosting?

    1. The ingredient list is just below the ingredients for the cookies - the instructions are in the fifth paragraph. I have bolded it for easier viewing - thanks for letting me know it was hard to see! :)

  2. I'm so glad you enjoyed them and I love your spin on them by using oreos!! Genius idea!:)

    1. Thank you so much! Your recipe is a huge hit among my friends and family as well - we love them! My little cousin just made your strawberry cookies for her bake sale. :)


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