Recipe for Oreo cream cheese cookies, crunchy on the outside, soft in the center and with the flavor of cheesecake (for about 12 - 14 cookies)

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In a large bowl, place the cream cheese with the softened butter and beat with an electric mixer for 1-2 minutes until creamy and smooth.
Add the light brown sugar and vanilla extract and beat again for 1-2 minutes to incorporate.
Finish by adding the flour, pinch of fleur de sel and crushed Oreo cookies, and mix with a rubber spatula until the cookie batter is smooth and a little sticky.
Cover with plastic wrap and chill in the fridge for 30 min to 1 hour.
Shape balls of cookie dough with a tablespoon or ice-cream scoop and place on a baking sheet lined with baking paper, about 5 cm apart.
Preheat the oven to 350°F / 180°C and bake the cookies at half-height for around 15-17 minutes, until golden brown around the edges but still a little soft in the center.
Let the cookies cool a little on the baking sheet before moving them to a cooling rack or plate and letting them cool completely before eating.