Oreo Cheesecake Cookies

Oreo Cheesecake Cookies 1 (8 oz) package of Challenge Cream Cheese, room temperature ½ cup salted Butter, room temperature ¾ cup granulated sugar ½ tsp vanilla 1 cup all purpose flour 15 Oreo Cookies, coarsely crushed In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth. Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated. Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined. Cover the dough and chill for at least an hour. When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart. Bake the cookies for 10 minutes until the edges are lightly golden. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. Notes Store refrigerated for up to 5 days.