Gingerbread Oreo Cheesecake Cookies

---

PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

---

The mix you need to make this Holiday season!

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 2 Tbsp Molasses
• 1 Large Egg (Room Temp)
• 1 Tsp Vanilla
• 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
• 1 Tsp Cinnamon
• 3/4 Tsp Ground Ginger
• 1/4 Tsp Nutmeg
• 1/4 Tsp All Spice
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Cup Crushed Oreo's
• 1/2 Cup Semisweet Chocolate Chips
• 1/4 Cup White Chocolate Chips
• More oreo's and chocolate chips for garnish.

Cheesecake Filling

3 oz Cream Cheese

1 1/2 Tbsp Sugar

1/4 Tsp Vanilla

Instructions

Makes 8 Cookies

1. Begin by making your cheesecake filling. The cream cheese must be room temp. Using a stand mixer or handheld mixer beat the cream cheese, sugar and vanilla until smooth for about 3 to 5 minutes.
2. On parchment paper drop 1 Tablespoon dallops of cheesecake filling and freeze for 30 minutes to 1 hour.
3. Next make the brown butter because this needs to cool while your cheesecake dallops set.
4. Cut butter stick into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
5. While your butter cools sift your dry ingredients.
6. Once the butter has cooled preheat oven to 350F
7. In a large bowl combine your brown butter, molasses and sugars and whisk until combined.
8. Add eggs and vanilla and whisk until combined.
9. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
10. Add chocolate chips and oreos and fold until combined. Do not over mix.
11. Cookies need to be baked right away this dough does not refrigerate well.
12. Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten the cookie dough and place a dallop of cheesecake filling in the center. Wrap the cookie dough around the cheesecake filling closing it out. Flatten the cookie about 3/4 of the way down so it can spread enough since it is loaded. Add more chocolate chips and oreos on top. Bake 6 at a time in a large cookie sheet.
13. Bake for 10 minutes or until golden brown on the bottom.
14. This is optional but once cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
15. Once you fix the shape of your cookies if you choose to add more chocolate chip and snickers pieces to the top! .
16. Add more chocolate chips and oreos on top and allow the cookies to cool completely.

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Store your left over cookies in the fridge due to the cheesecake center. Take out the desired amount and allow to room temp for about 1 hour so the texture can be better.
3. Share your pics with me on social media! #sweetmelibakery