Moist and Chewy Christmas Cookies
These super easy Christmas cookies are filled with white chocolate chips, crumbled Oreo golden sandwich cookies, vanilla cake mix and cream cheese. Top them off with holiday sprinkles to make the perfect festive cookies!
Servings: 24 Cookies
Ingredients
- 4 oz Philadelphia Cream Cheese Room Temperature
- 1 Box French Vanilla Cake Mix
- 1 stick Butter 8 tbsp
- 1 Egg
- 1 tsp Vanilla Extract
- 24 Cookies Oreo Golden Sandwich Cookies Crumbled
- 1 cup Ghiradelli White Chocolate Chips
- Holiday Sprinkles
Instructions
- Plan accordingly - cream cheese needs to be at room temperature.
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheet(s) with parchment paper.
- Place the Oreos in a plastic bag and hammer until crumbled well. Be careful not to hammer so hard it tears the plastic bag! Set aside.
- Combine the cream cheese, cake mix, butter, egg and vanilla in a mixing bowl. Mix until a dough is formed.
- Add the white chocolate chips and mix by hand until well combined.
- Add the crumbled Oreos and combine well by hand.
- Refrigerate the dough for 30 minutes or longer.
- Roll the dough into balls (about 3 tablespoons each ball).
- Roll the cookie dough balls in holiday sprinkles evenly.
- Place on parchment lined baking sheets.
- I cook six at a time on a large baking sheet (so it is 10 minutes baking time per sheet x four)
- Do not bake for more than 10 minutes! These cookies may look undercooked but they will set as they cool. Let them cool on the baking sheet for a few minutes.
- With a flat spatula, lightly flatten the cookies and then place on a wire cooling rack until cooled. Transfer to your favorite cookie jar or sealed container.