Oreo Cheesecake Cookies Recipe

Introduction

If you love the creamy richness of cheesecake and the crunch of Oreos, these Oreo Cheesecake Cookies are made just for you. Combining soft, chewy cookies with a sweet cheesecake center, they’re a delightful treat that’s perfect for any occasion.

Ingredients

• 8 oz cream cheese (room temperature)
• 3 tbsp white granulated sugar
• 1 tsp pure vanilla extract (divided)
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter (melted and cooled)
• 1 cup brown sugar (packed, light or dark)
• 1/2 cup white granulated sugar
• 2 large eggs (room temperature)
• 1 1/2 cups Oreo pieces (about 12 Oreos)
• 1/2 cup Oreo crumbs (about 5 Oreos)

Instructions

1. Step 1: Make the cheesecake filling. In a small bowl, use a hand mixer to beat the cream cheese, 3 tablespoons sugar, and 1 teaspoon vanilla extract on high speed for 1 minute until smooth.
2. Step 2: Line a cookie sheet with wax paper. Use a 1/2 tablespoon measure to scoop cheesecake dollops onto the sheet. Freeze them for at least 30 minutes.
3. Step 3: Prepare the dry ingredients by mixing the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
4. Step 4: Use a food processor to blend the Oreo pieces and Oreo crumbs.
5. Step 5: In a large bowl, beat the melted butter, brown sugar, and 1/2 cup sugar on high speed for 2 minutes. Add the remaining 1 teaspoon vanilla and eggs, mixing on medium until combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Fold in the processed Oreo pieces and crumbs.
7. Step 7: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes.
8. Step 8: Using a large cookie scoop (about 2 oz or 2 tablespoons), scoop dough balls. While still in the scoop, press a thumb-sized hole in the center of each ball.
9. Step 9: Place a frozen cheesecake dollop into the hole, then cover it back up with dough, sealing the filling inside.
10. Step 10: Arrange 6 dough balls per sheet and bake one sheet at a time for 13-15 minutes, or until the edges are lightly golden.
11. Step 11: Remove from the oven and quickly top the warm cookies with additional Oreo pieces. Leave cookies on the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
12. Step 12: Store the cooled cookies in the refrigerator. They taste best when chilled and fully cooled.

Tips & Variations

• Use full-fat cream cheese for the best texture and richness in the cheesecake filling.
• Freeze the cheesecake dollops well to prevent the filling from melting too much during baking.
• Substitute regular Oreos with chocolate or golden Oreos for different flavor twists.
• For extra crunch, add chopped nuts to the cookie dough.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 2 months; thaw in the fridge before serving. For best flavor and texture, enjoy them chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

While you can, low-fat cream cheese may affect the texture and richness, resulting in a less creamy filling. Full-fat cream cheese is recommended for optimal flavor.

Do I have to chill the cheesecake filling before baking?

Yes, freezing the cheesecake dollops helps them maintain their shape during baking and prevents them from melting into the cookie dough.

Oreo Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

Delicious Oreo Cheesecake Cookies featuring a creamy cheesecake filling nestled inside rich, soft Oreo-studded cookies. These cookies combine the beloved flavors of Oreo cookies with smooth cheesecake, baked to perfection with a slightly golden edge and a cool, creamy center.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz Cream Cheese (room temperature)
• 3 TBSP White granulated sugar
• 1 tsp Pure vanilla extract

Oreo Cookies

• 3 cups All-purpose flour
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1 cup Unsalted butter (melted and cooled)
• 1 cup Brown sugar (packed light or dark)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)
• 1 1/2 cups Oreo pieces (about 12 Oreos)
• 1/2 cup Oreo crumbs (about 5 Oreos)

Instructions

1. Prepare Cheesecake Filling: In a small bowl, using a hand mixer, beat the cream cheese, sugar, and vanilla extract on high speed for 1 minute until smooth and creamy.
2. Scoop Cheesecake Filling: Line a cookie sheet with wax paper. Use a 1/2 tablespoon to scoop cheesecake dollops onto the sheet.
3. Freeze Filling: Place the scooped cheesecake dollops in the freezer for at least 30 minutes to firm up.
4. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
5. Process Oreos: Use a food processor to blend the Oreo pieces and Oreo crumbs into a mixture with varied texture for added crunch.
6. Beat Wet Ingredients: Using a mixer, beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes until creamy. Add vanilla extract and eggs and mix on medium until fully combined.
7. Combine Dry and Wet: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Fold in the Oreo pieces and crumbs until evenly distributed.
8. Preheat Oven and Rest Dough: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to hydrate the flour and thicken.
9. Scoop Cookie Dough: Use a large cookie scoop (2 oz or 2 tablespoons) to scoop dough balls onto the prepared sheets. While dough is still in the scoop, press a hole with your thumb into each dough ball.
10. Add Cheesecake Filling: Place a frozen cheesecake dollop into the hole of each cookie dough ball, then cover the filling and reshape the dough to enclose it completely.
11. Bake Cookies: Place 6 cookie dough balls per sheet. Bake one sheet at a time in the preheated oven for 13-15 minutes or until edges are lightly golden and cookies are set.
12. Cool and Finish: When cookies come out warm, top each with extra Oreo pieces. Let them sit on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.
13. Chill Before Serving: Place cooled cookies in the fridge. These cookies taste best when chilled and served cold, allowing the cheesecake filling to firm up inside the cookie.

Notes

• For best results, allow the cream cheese and eggs to come to room temperature before using.
• Use fresh Oreos for Oreo pieces and crumbs to maximize flavor and texture.
• Freezing the cheesecake filling is essential to prevent it from melting too much during baking.
• Refrigerate the finished cookies before serving to get the ideal creamy texture inside.
• Store cookies in an airtight container in the fridge for up to 5 days.

Keywords: Oreo cheesecake cookies, cheesecake cookies, Oreo cookies, creamy filling cookies, baked Oreo cookies