Cream Cheese Cookies 'N Cream Cookies

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I tend to have a bit of a hit and miss record when it comes to cookies/biscuits. This recipe is from one of my favourite bloggers and I haven't had any disasters with her recipes in the past so why not give it a go.

So start by whisking together the flour, baking soda, cornflour and salt together in a large bowl. Set aside.

Using a stand mixer with a paddle attachment beat together the cream cheese and butter for 1 minute. Once creamy and smooth, add the brown sugar and caster sugar. Beat on a medium speed until light and fluffy and light in colour. Beat in the eggs and vanilla extract, scrape down the sides of the bowl as required.

Slowly add the dry ingredients to the wet on low speed. Beat until combined. Remove from the stand and stir in the biscuits with a large spoon. Cover and chill for at least 2 hours (or up to 3 days.)

Take the dough out of the fridge and rest for 10 minutes allowing the mixture to soften slightly.

Preheat your oven to 165 degree celcius. Line 2 baking trays with baking paper. Scoop 2 tablespoons of dough per cookie and roll into balls. Place on the trays approximately 7 centimeters apart. Bake in the oven for 10-12 minutes. Allow to cool on the tray for 5 minutes before placing on a wire rack to cool completely.

The cookies will store for 7 days in an air tight container.




***Ingredients

  • 280 grams plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornflour
  • 3/4 teaspoon salt
  • 55 grams cream cheese, at room temperature
  • 115 gram butter, at room temperature
  • 150 grams brown sugar
  • 100 grams caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 Oreo cookies, chopped into small pieces

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