Oreo Raspberry Cheesecake Cookies
A decadent chocolate Oreo base topped with cream cheese icing and a raspberry drizzle. The perfect pairing of chocolate, raspberry and cheesecake just in time for Valentine's Day.
Servings: 24 servings (makes 12 cookies)
Ingredients
Oreo Cookie Base
- 1 1/2 cups butter salted
- 3/4 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 cups all purpose flour
- 1 cup black cocoa powder
- 2 1/2 cups crushed oreos 40 oreos, crushed
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Cheesecake Frosting + Toppings
- 16 oz cream cheese room temperature
- 2 cups powdered sugar
- 7 oz marshmallow cream
- 1/3 cup raspberry preserves
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
- Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
- Allow the cookies to cool on the pan for 20 minutes before frosting.
- While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
- Slowly add in the marshmallow cream while mixing until all of it has been added and combined thoroughly. The mixture should be smooth, not chunky.
- Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.
- Add the frosting to a piping bag fit with a large round (1D) tip or alternatively a gallon sized zip top bag with the corner of the bag cut.
- Pipe the frosting onto the warm cookies in a spiral, starting at the center of the cookie and working your way out.
- Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting. Serve warm and Enjoy!
Nutrition
Calories: 462kcal | Carbohydrates: 65g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 390mg | Potassium: 127mg | Fiber: 1g | Sugar: 44g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg