Oreo cookies

Ingredients for 1 servings:

• 12 Oreo cookies or other black and white cookies
• 120 g butter
• 175 g sugar
• 120 g double cream cheese
• 175 g flour
• ½ tsp baking powder

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

Cheesecake cookies/black and white cookies

Chop the cookies. Cream the butter and sugar until creamy, then add the cream cheese. Add the sifted flour and the baking powder mixed with it. Fold in all but 1 tablespoon of the cookies. Chill the dough for at least 1 hour. I put the dough in the freezer to make it easier to work with. Form the dough into small balls—it’s sticky, but worth it—and place them on a baking sheet lined with parchment paper, leaving enough space between them to allow for the balls to spread. I get about 30 cookies from the dough. The diameter of the balls varies between 2.5 and 3 cm for me. Bake the cookies at 175°C (top/bottom heat) for a total of about 10–12 minutes. About halfway through baking, remove the baking sheet from the oven and spread the remaining cookies on top. Return the baking sheet to the oven and finish baking. When the edges of the cookies begin to brown, they’re done. They’ll still be soft, but they’ll harden a bit as they cool. If you make the balls larger and extend the baking time accordingly, they’ll turn into delicious cookies.