Crispy Outside, Chewy Inside! Oreo Cream Cheese Scoop Cookies
Easy Air Fryer Cookies Part 2! How to Make Oreo Cream Cheese Scoop Cookies (+Video)
Hello, this is Mia! Following up on our previous air fryer chocolate cookie recipe, I’m excited to introduce our second scoop cookie recipe: Oreo Cream Cheese Scoop Cookies! These cookies offer a delightful blend of creamy cheese and rich Oreo, made effortlessly in your air fryer.
Oreo Cream Cheese Scoop Cookies- 3 Oreo cookies (crushed)
- 45g unsalted butter (softened at room temperature)
- 35g cream cheese (softened at room temperature)
- 30g powdered sugar
- 2g vanilla extract (approx. 1/2 tsp)
- 100g cake flour (or all-purpose flour)
Cooking Instructions
Step 1
Before you begin, ensure your cream cheese and butter are softened at room temperature for at least 30 minutes. If using a microwave, you can gently warm them on the lowest power setting, but be careful not to let them melt into liquid. First, place 3 Oreo cookies into a zip-top bag and crush them finely using a rolling pin or the bottom of a glass.
Step 2
Crush the Oreo cookies until they reach a consistency like this. It’s perfectly fine if there are a few small chunks remaining.
Step 3
In a large bowl, combine the softened unsalted butter and cream cheese.
Step 4
Using a whisk or a hand mixer, cream together the butter and cream cheese until smooth and well combined.
Step 5
Continue whipping for about 2-3 minutes until the mixture becomes lighter in color and increases in volume, achieving a fluffy, creamy texture.
Step 6
Add the sifted powdered sugar and vanilla extract. Mix thoroughly until no powdered sugar lumps are visible. This creates your smooth and fragrant cookie base.
Step 7
Now, sift in the cake flour (or all-purpose flour). (Note: I used all-purpose flour, and it worked wonderfully!)
Step 8
Using a rubber spatula, gently fold the flour into the mixture. It’s crucial not to overmix or knead cookie dough, as this can develop gluten and result in tough cookies. Fold just until the dry flour disappears. This technique ensures your cookies remain tender.
Step 9
Once the batter is just combined and looks slightly crumbly, add the crushed Oreo cookies.
Step 10
Gently fold the Oreo pieces into the dough with your spatula until evenly distributed. Then, gather the dough into a single mass with your hands. (Avoid kneading or overworking the dough!)
Step 11
Simply press the dough together gently with your hands to form a cohesive ball.
Step 12
Use a 1.5 tablespoon cookie scoop to portion the dough. You should get about 7 cookies from this batch.
Step 13
Scooping the dough creates lovely cookie shapes!
Step 14
Preheat your air fryer to 150°C (300°F) for 5 minutes.
Step 15
Line the preheated air fryer basket with parchment paper and place the cookie dough scoops onto the paper, leaving some space between them as they will spread during baking.
Step 16
Bake at 150°C (300°F) for 13-15 minutes. Starting around the 12-minute mark, check the cookies every minute for browning on top, adjusting the baking time as needed to prevent burning.
Step 17
Once baked, carefully remove the cookies from the air fryer and let them cool on a wire rack until completely cooled. They will become wonderfully crisp as they cool.
Step 18
Here’s a look at the cross-section of a finished cookie! They’re not overly sweet, with a lovely richness from the cream cheese and a satisfying Oreo flavor. They are simply delicious!
