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Oreo Cheesecake Cookies Recipe

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★★★★★

4.4 from 128 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare for baking: Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenbyclara.com/oreo-cheesecake-cookies-recipe/