Oreo Cheesecake Cookies with Toblerone Choc-chips

I saw this recipe on Pinterest and had to follow links through four different blogs before I came to what I assume is the original recipe. Or maybe it isn't originally theirs...who knows?


These cookies are super easy to make, even in a Taiwanese kitchen. Give them a try!

Oreo Cheesecake Cookies with Toblerone Choc-chips
Makes about 12 to 15 cookies


Ingredients:

• 113 g (1 stick) unsalted butter at room temperature
• 85 g cream cheese at room temperature
• 1 cup of fine white sugar
• 1 tsp vanilla essence
• 1 cup all purpose flour
• 1/2 cup chocolate chips (or bashed up dark Toblerone)
• 1 cup Oreo crumbs

Method:

1. Heat the oven to 190C and line a baking sheet with baking paper.
2. In a mixing bowl, cream the butter and cream cheese together until smooth.
3. Add the sugar and vanilla essence and beat well until the sugar starts to dissolve. Mix in the flour at low speed until well incorporated. Remember to scrape down the sides of the mixing bowl every now and then.
4. Stir in the chocolate chips.
5. Pour the Oreo crumbs into a bowl. Use a spoon to make the dough into balls, about 5cm in diameter. Roll the balls in the crumbs until well covered. Place the balls on the prepared baking sheets, an leave enough space to allow for it to spread.
6. Bake in a preheated oven for 10 to 15 minutes until the sides starts to brown slightly and the middle puffs out a little. Allow to cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Note: The cookies will be quite soft when you take them out of the oven. Don't worry about it. They will set as they cool down!