These Salted Chocolate Shortbread Cookies are a great last minute addition to your cookie tray!
Servings 20 servings
- 8 ounces cream cheese, room temperature
- 4 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 15 ounces white chocolate chopped
- 15 Oreo cookies broken into chunks
In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Stir the melted white chocolate and 3/4 of the Oreo cookies into the cream cheese mixture.
Spread into a parchment lined 8x8 baking dish. Press the remaining cookies into the top of the fudge to make it look pretty.
Chill in the fridge for at least 4 hours before cutting.
Cut into 1-inch squares (or smaller - this stuff is rich!) and serve!
Calories: 289kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 97mg | Potassium: 95mg | Sugar: 40g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.9mg