Craving a delightful twist to your cookie game? Look no further! Our Oreo Cheesecake Cookies recipe is the perfect fusion of two all-time favorites.
Brace yourself for a mouthwatering adventure that combines the irresistible crunch of Oreos with the creamy goodness of cheesecake.
Picture this: a soft and chewy cookie, loaded with chunks of Oreo goodness, and a creamy cheesecake filling that’ll have your taste buds dancing. Our Oreo Cheesecake Cookies recipe is a match made in dessert heaven, delivering the perfect balance of sweet and indulgent flavors.
These soft and chewy cookies are full of flavor, soft on the inside and crunchy on the outside.
Whether you’re looking to impress your guests at your next special occasion or just want to indulge in an easy dessert, these decadent cookies are the perfect treat!
How to Make Oreo Cheesecake Cookies
Ingredients:
- 35 Oreos
- 8 ounces Cream Cheese, softened
- ½ cup Unsalted Butter, softened
- 1 ½ cup Sugar
- 2 teaspoon Vanilla Extract
- 1 ¾ – 2 cups All Purpose Flour
Directions:
Place the Oreos in a ziplock bag and gently roll over them with a rolling pin. You want these to turn crushed Oreo cookies, not oreo cookie crumbs. (Alternatively, you could use the pulse feature on a food processor and pulse 2-3 times.) Then set aside.
With an electric mixer, cream together the softened cream cheese, butter, and sugar until well combined.
Stir in the vanilla and flour, starting with 1 ¾ cup flour and adding more if needed. The dough should feel pillowy when stirring it, almost like a marshmallow consistency.
Gently stir in the Oreos, leave out ½-1 cup if you’re planning on placing some on top of the cookies before baking (this is optional, but makes the cookies look prettier).
Let chill for about 1 hour, then preheat oven to 350℉.
Using a 2 tablespoon cookie scoop, scoop the dough onto a parchment lined baking sheet and slightly press down with the back of a spoon. Then top with crushed Oreos.
Scoop (each scoop should be small balls, about 2 tablespoons) the dough onto a parchment lined baking sheet and slightly press down with the back of a spoon. Then top with crushed Oreos.
Place cookies in the oven and bake for 10 minutes. Transfer to a cooling rack and allow to cool before enjoying your delicious cookies!
Store leftover cookies in an airtight container at room temperature for 2-3 days, otherwise save in the fridge up to 5-6 days.
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Oreo Cheesecake Cookies FAQs
How many packs of Oreos do I need for this recipe?
The regular size pack of oreos should have 36 oreos in them (12 servings at 3 cookies per serving), so 1 pack should be just enough.
I don’t see baking powder or baking soda in this recipe, will this recipe still bake right?
Yes! This recipe intentionally does not have baking powder or baking soda in it, this recipe bakes just fine without them.
Of course! Simply remove a half a cup (or whole cup) of the oreo crumbs and replace with chocolate chips, white chocolate chips, or another add-in that you choose.
This is recommended because of the cream cheese, and it’s best to keep recipes that include cream cheese refrigerated if possible. However, this recipe has also been tested, many times, and the cookies do keep well at room temperature up to 3 days.
There seems to be a lot of sugar in this recipe, can it be reduced at all?
Yes. This recipe makes a lot of cookies which is why there is so much sugar. If you’d like to reduce the sugar, start with reducing it by ½ a cup of sugar.
Absolutely! Feel free to experiment with different Oreo flavors to customize your cookies to your liking.
Yes, you can! Shape the dough into balls, freeze on a baking sheet, and then transfer to a sealed container. When ready to bake, simply thaw and follow the baking instructions.
Oreo Cheesecake Cookies Recipe
Ingredients
- 35 Oreos
- 8 ounces Cream Cheese, softened
- ½ cup Butter, softened
- 1 ½ cup Sugar
- 2 teaspoon Vanilla Extract
- 1 ¾ - 2 cups Flour
Instructions
Place the Oreos in a ziplock bag and gently roll over them with a rolling pin. You want these to turn into broken chunks, not crumbs. (Alternatively, you could use the pulse feature on a food processor and pulse 2-3 times.) Then set aside.
Cream together the cream cheese, butter, and sugar until well combined.
Stir in the vanilla and flour, starting with 1 ¾ cup flour and adding more if needed. The dough should feel pillowy when stirring it.
Gently stir in the Oreos, leave out ½-1 cup if you’re planning on placing some on top of the cookies before baking (this is optional, but makes the cookies look prettier).
Let chill for about 1 hour, then preheat oven to 350℉.
Scoop (each scoop should be ~2 tablespoons) the dough onto a parchment lined cookie sheet and slightly press down with the back of a spoon. Then top with Oreo pieces (optional).
Bake for 10 minutes and allow to cool before enjoying!
Notes
How many packs of Oreos do I need for this recipe?
The regular size pack of oreos should have 36 oreos in them (12 servings at 3 cookies per serving), so 1 pack should be just enough.
I don’t see baking powder or baking soda in this recipe, will this recipe still bake right?
Yes! This recipe intentionally does not have baking powder or baking soda in it, this recipe bakes just fine without them.
Of course! Simply remove a half a cup (or whole cup) of the oreo crumbs and replace with chocolate chips, white chocolate chips, or another add-in that you choose.
This is recommended because of the cream cheese, and it’s best to keep recipes that include cream cheese refrigerated if possible. However, this recipe has also been tested, many times, and the cookies do keep well at room temperature up to 3 days.
There seems to be a lot of sugar in this recipe, can it be reduced at all?
Yes. This recipe makes a lot of cookies which is why there is so much sugar. If you’d like to reduce the sugar, start with reducing it by ½ a cup of sugar.
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