Oreo Cheesecake Cookies
Oreo Cheesecake Cookies blend creamy cheesecake and crunchy Oreos into a delicious, soft cookie treat that is perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz Cream Cheese, room temperature for creamy texture
- 3 TBSP White granulated sugar for sweetness
- 1 tsp Pure vanilla extract for flavor enhancement
Cookie Dough
- 3 cups All-purpose flour for structure
- 1/2 tsp Baking soda as leavening agent
- 1/2 tsp Baking powder as leavening agent
- 1 tsp Salt for flavor balance
- 1 cup Unsalted butter, melted and cooled for moisture and richness
- 1 cup Brown sugar, packed light or dark for moist, rich sweetness
- 1/2 cup White granulated sugar for sweetness
- 1 tsp Pure vanilla extract for flavor enhancement
- 2 Large eggs, room temperature for binding
- 1 1/2 cups Oreo pieces, about 12 Oreos for texture and flavor
- 1/2 cup Oreo crumbs, about 5 Oreos for texture and flavor
Instructions
Preparation
- In a small bowl, combine cream cheese, sugar, and vanilla. Using a hand mixer, beat on high speed until smooth and creamy.
- Line a cookie sheet with wax paper and scoop the cream cheese mixture into dollops. Freeze for a minimum of 30 minutes.
Making the Dough
- In a medium bowl, mix flour, baking soda, baking powder, and salt. Set aside.
- Blend Oreo pieces and crumbs in a food processor until coarsely mixed.
- In another bowl, beat melted butter with both sugars until light and fluffy. Add vanilla and eggs, mixing until well combined.
- Gradually mix the dry ingredients into the wet mixture. Fold in the Oreo pieces and crumbs.
Baking
- Preheat oven to 350℉ and line two cookie sheets with parchment paper.
- Scoop out cookie dough, create a hole in the center, and fill with a cheesecake dollop. Seal with dough.
- Bake in batches for 13–15 minutes or until edges are golden and centers are set.
Cooling and Serving
- Add Oreo pieces on warm cookies, let cool for 5 minutes on the pan, and then transfer to a cooling rack.
- Chill cookies in the fridge for enhanced flavor and texture before serving.
Notes
Serve chilled or make ahead and freeze for up to 3 months.