Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese until light and fluffy, about 2-3 minutes. This ensures a smooth and integrated texture for your cookies.1 cup unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually beat in the granulated sugar until well combined. Then, add the large egg and vanilla extract, mixing until just incorporated. Scrape down the sides of the bowl as needed.2 cups granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This pre-mixing helps distribute the leavening agents evenly.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix the dough.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gently fold in the finely crushed Oreo cookies. Ensure they are evenly distributed throughout the dough.1 cup finely crushed Oreo cookies
- Divide the cookie dough into two equal portions. In one portion, add a few drops of red food coloring and mix until the desired shade of red is achieved. In the other portion, add a few drops of pink food coloring and mix until the desired shade of pink is achieved. You can also leave a small portion plain for a marbled effect.Red food coloring, Pink food coloring
- For a beautiful marbled effect, take small portions of the red, pink, and plain doughs and gently swirl them together. You can do this by dropping small pieces of each color onto a piece of parchment paper and then gently pressing and swirling them with your fingers or a spatula. Alternatively, you can marble the doughs within the mixing bowl after coloring them individually, being careful not to overmix.
- Cover the doughs (or the swirled mixture) tightly with plastic wrap and refrigerate for at least 1 hour, or until firm enough to scoop. Chilling is crucial for preventing excessive spreading during baking and for developing flavor.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Once chilled, scoop rounded tablespoons of the marbled dough and roll them into balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. These cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can optionally decorate the cookies with Valentine's Day sprinkles or dust them with a bit more crushed Oreo cookies for an extra chocolatey touch.Valentine's Day sprinkles, extra crushed Oreos for dusting
Notes
Store leftover Valentine Cream Cheese Oreo Cookies in an airtight container at room temperature for up to 3-4 days. If you plan to store them for longer, you can also refrigerate them for up to a week. To enjoy them at their best after refrigeration, allow them to come to room temperature for about 15-20 minutes before serving. For long-term storage, you can freeze the baked and completely cooled cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months.
