Oreo Cheesecake Cookies

Oreo Cheesecake Cookies  |  Amandeleine

This Thursday is Trevor’s and my 5th wedding anniversary!

And since we got married on our 4th dating anniversary, it will mean we’ve been together for 9 years!

Oh my jeebies.


That’s a lot of time.

And it’s been fabulous.

Oreo Covered

We’re not doing anything too crazy for it even though it’s the big round year number five. The house purchase we made is pretty big enough for the year!

But “not anything too crazy” doesn’t mean I don’t get to eat freshly made pasta from my favourite restaurant in Seattle with my lovely husband.

Oreo Covered Cookies

And then relax with him on the couch with overly full bellies, probably watching TV. How I Met Your Mother or Adventure Time.

I couldn’t ask for more.

Oreo Cheesecake Cookies  |  Amandeleine

We’re already planning out the next anniversary to be a “big” one, even though it’s just an unround “six” number.

But it will be our tenth year together overall.

Oreo Cheesecake Cookies  |  Amandeleine

Now that is a lot of time.

I’ve been with Trevor for about a third of my life.

Huh. What a weirdly large proportion of time.

Oreo Cheesecake Cookies  |  Amandeleine

I don’t know what we’ll do to make it “big”. Maybe travel.

To be honest, even if we end up somewhere exotic, we’ll probably just end up on the couch together in that exotic locale.

Watching TV.

Oreo Cheesecake Cookies  |  Amandeleine

Maybe eating some cookies to go with it. Or cake.

Snuggling amongst chocolate crumbs.

Because that’s all I need.

Love you Trevor.

Happy Anniversary.

Oreo Cheesecake Cookies

Recipe from Table for Two


  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo’s (it took about roughly 10 Oreo cookies)


  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they’re fine crumbs. Place in a shallow dish and set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a small sized cookie scoop, scoop the dough and roll it into a ball using your hands. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 10-13 minutes, or until the edges just begin to gain colour.
  9. Remove from oven and let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.

Makes approx. 20 cookies


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