Cookies and Cream Cut-Out Cookies

I smirked as I wrote out the title of this post because it does sound a bit redundant. How else could you describe this new recipe? :) These Cookies and Cream cut-out cookies are a mash-up of 3 of my favorite things: Oreos, cream cheese, and a cut-out cookie that can hold it’s shape. They also are super delicious!

Each bite of these Cookies and Cream cut-out cookies is filled with tiny crumbs of Oreo cookies. The addition of cream cheese provides a nice creamy texture with a punch of rich flavor, as well. As a base for decorated cookies, these cookies also hold their shape really well with barely any signs of spread.

Ingredients

1 cup(two sticks) unsalted butter, softened

1 cupgranulated sugar

1 egg

1 ½ tspvanilla extract

1 tspsalt

4 ounces(half of regular package) cream cheese, softened

1 cupcrushed Oreos (about 10 cookies)

3 cupsall-purpose flour

Instructions

In a mixer, cream together butter and sugar. Mix until fluffy and well incorporated.

Add egg, salt, vanilla extract, and cream cheese. Mix until it is all well incorporated.

Crush up Oreo cookies, cream centers and all, into small crumbs. I used a food processor to get the crumbs small enough for easy cutting of the dough with cookie cutters.

I think 10 cookies should be more than enough to make 1 cup of Oreo crumbs for this recipe.

Add flour and Oreo crumbs, mixing a cupful at a time, to the butter/sugar/egg/cream cheese mixture. After everything is well mixed, the dough should be non-greasy to the touch.

Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough for at least 30 minutes.

Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet. Chill the cutout shapes again before baking.

Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.

Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.

This recipe makes about 2 dozen 3-inch Cookies and Cream cut-out cookies. For use as decorated cookies, these cookies would pair nicely with classic vanilla-flavored royal icing. For an extra kick, I might suggest adding Butter Vanilla emulsion to this cookie recipe and the royal icing. It adds a nice creamy flavor to complement the cream cheese.

One more thing to note. As you re-roll the scraps of excess dough, the dough itself gets less “speckled” with Oreo crumbs and more “marbled”-looking. However, the same great taste still remains.

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