Pumpkin Oreo Cheesecake Cookies

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PREP TIME: 30 MIN

BAKE TIME: 10 MIN

TOTAL TIME: 40 MIN

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Inspired by one of the most delicious desserts of all time this cookie skillet is such a treat. It is gooey and crunchy and it will become your go to dessert.

Ingredients

Cookies

• 1 Cup Unsalted Brown Butter
• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Granulated Sugar
• 2 Large Egg Yolks (Room Temp)
• 1/2 Cup Pumpkin Puree
• 1 Tsp Vanilla
• 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tsp Cinnamon
• 1/2 Tsp Pumpkin Spice
• 1/8 Tsp Nutmeg
• 1/8 Tsp Ground Ginger
• 3/4 Cup Semisweet Chocolate Chips
• 2-3oz Bars Cookies and Cream Chocolate(I used Milka)
• 1/2 Cup Chopped Oreos
• Separate 1/3 Cup Chopped Oreos to Garnish cookies

Cheesecake

6oz Cream Cheese

3 Tbsp Granulated Sugar

1/2 Tsp Vanilla Extract

Instructions

Makes a 10" cookie skillet

1. Begin by making the cheesecake dallops. In a large bowl add the room temperature cream cheese, sugar and vanilla. It is quite easy to mix so you can use a silicone spatula and mix by hand for a few minutes until combined and smooth or you can use a hand mixer and on medium speed mix until combined and smooth.
2. Once the cheesecake mixture is nice and smooth place a piece of parchment paper onto a flat plate and add the whole cheesecake mixture to the plate.
3. Add parchment paper to a flat plate and drop 1 Tbsp cheesecake dallops on the parchment paper.
4. Freeze the dallops until ready to use.
5. Now, make brown butter since it will need about an hour to cool. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
6. Once your butter has cooled Preheat the oven to 350F
7. In a large bowl combine your brown butter and sugars and whisk until combined.
8. Necessary step, remove some of the moisture from the pumpkin by spreading the pumpkin over some layers of paper towels and placing more paper towels on top. Press gently to blot out excess liquid until you have 1/4 cup left and it's not completely dry pumpkin.
9. Add the pumpkin, egg yolks and vanilla and whisk until combined.
10. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
11. Add the chocolate chips, chopped cookies and cream bar and chopped oreos and mix until combined. (Do not over mix)
12. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop. Flatten the cookie dough with the palm of your hand and place a dallop of cheesecake filling in the center of the flattened cookie dough.
13. Enclose the cookie dough into a ball and add chocolate chips and some cookies and cream chunks on top.
14. Bake for 10 mins it will be brown on the sides and it will look slightly undone in the center it will continue to bake once out of the oven.
15. Once out of the oven carefully fix the shape and add oreo chunks and more chocolate chips on top.
16. Allow it to cool and enjoy!

TIPS

1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
2. Skillet will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
3. Share your pics with me on social media! #sweetmelibakery