Oreo Cheesecake Cookies Recipe
Introduction
These Oreo Cheesecake Cookies combine the creamy richness of cheesecake with the classic crunch of Oreo cookies. Soft, flavorful, and easy to make, they’re perfect for satisfying your sweet tooth anytime.
Ingredients
- 8 ounces block style cream cheese, softened to room temperature
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 ½ cups original Oreo cookies, roughly chopped (about 18-20 cookies)
Instructions
- Step 1: In a large mixing bowl, beat the softened cream cheese and unsalted butter on medium speed for 2-3 minutes until light, fluffy, and lump-free.
- Step 2: Add the granulated sugar and vanilla extract to the mixture and beat for another 1-2 minutes until smooth.
- Step 3: Mix in the all-purpose flour on low speed just until fully combined; the dough will be very thick.
- Step 4: Gently fold in the roughly chopped Oreo cookies with a rubber spatula, distributing them evenly without breaking up the pieces too much.
- Step 5: Cover the dough bowl with plastic wrap and refrigerate for 30-45 minutes until firm.
- Step 6: Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
- Step 7: Using a 2-tablespoon cookie scoop, portion out 12 cookie dough balls onto the baking sheet, spacing them about 2 inches apart. Flatten each ball to about ¼ to ½ inch thick and 2 inches wide. Return remaining dough to the refrigerator to keep cold.
- Step 8: Bake for 13-15 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: Repeat scooping, flattening, and baking with the remaining dough until all cookies are made.
Tips & Variations
- Use a gentle folding technique to keep Oreo chunks distinct and create a lovely texture contrast in the cookies.
- Refrigerating the dough helps prevent spreading and keeps the cookies thick and soft.
- For extra flavor, try adding a handful of mini white chocolate chips to the dough before baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the freezer for up to 2 months and thaw at room temperature before serving. Reheating isn’t necessary but warming slightly in the microwave can bring back a freshly baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use reduced-fat cream cheese for this recipe?
Using reduced-fat cream cheese may affect the richness and texture of the cookies, making them less creamy and possibly drier. For best results, stick to full-fat cream cheese.
What if I don’t have a cookie scoop?
You can use a tablespoon or measure 2 tablespoons of dough with a spoon, then roll it into balls using your hands. Just try to keep the sizes consistent for even baking.
PrintOreo Cheesecake Cookies Recipe
These Oreo Cheesecake Cookies combine the rich, creamy flavor of cheesecake with the classic crunch and taste of Oreo cookies. Soft, thick, and indulgently flavored, these cookies feature chopped Oreos folded into a smooth cream cheese and butter batter, then baked to perfection with a slightly golden edge. Easy to make and perfect for cookie lovers looking for a decadent twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes per batch
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Cookie Dough
- 8 ounces block style cream cheese, softened to room temperature
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 ½ cups original Oreo cookies, roughly chopped (about 18–20 cookies)
Instructions
- Mix cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter with a handheld mixer on medium speed for 2-3 minutes until light, fluffy, and smooth with no lumps remaining.
- Add sugar and vanilla: To the cream cheese mixture, add the granulated sugar and vanilla extract. Beat again for 1-2 minutes until the mixture becomes smooth and well combined.
- Incorporate flour: Add the all-purpose flour and mix on low speed just until fully incorporated. The batter will be very thick at this stage.
- Fold in Oreos: Using a rubber spatula, gently fold in the roughly chopped Oreo cookies, ensuring they are evenly distributed without breaking them up too much so that distinct cookie pieces remain visible in the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30-45 minutes or until the dough is firm enough to scoop and shape.
- Prepare for baking: Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
- Scoop and shape cookies: Using a 2-tablespoon cookie scoop, portion out 12 even balls of cookie dough and place them about 2 inches apart on the prepared baking sheet. Flatten each ball into rounds about ¼ to ½ inch thick and approximately 2 inches wide using your fingertips or palm. Return any remaining dough to the refrigerator to keep cold.
- Bake the cookies: Bake each batch for 13-15 minutes, or until the edges are lightly golden. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Repeat baking: Repeat scooping, shaping, and baking until all cookie dough has been used and all cookies are fully cooled. Enjoy!
Notes
- Make sure cream cheese and butter are fully softened to room temperature for smooth mixing.
- Do not overmix the flour to keep the cookies tender.
- Handle Oreo pieces gently to maintain visible cookie chunks for textural contrast.
- Chilling the dough helps prevent spreading and maintains cookie shape during baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Oreo cookies, cheesecake cookies, dessert, cookies, easy recipe, baked cookies, creamy cookies, Oreo dessert
