If you adore Oreos and cheesecake, then wait until you try this soul-satisfying Oreo Cheesecake Cookies Recipe. These cookies are the ultimate crowd-pleasers, blending the classic crunch and iconic flavor of Oreos with the rich, creamy emotion of cheesecake, all in a deliciously soft, pillowy cookie. Whether you’re baking for a special occasion, a casual snack, or simply to treat yourself, these cookies bring an irresistible texture and flavor combo that can’t be beat. Grab your apron because this recipe will quickly become your go-to indulgence!
Ingredients You’ll Need
This Oreo Cheesecake Cookies Recipe uses a simple lineup of ingredients, each playing a crucial role in building the perfect cookie balance. From the rich cream cheese ensuring moist softness to the classic Oreos for that unmistakable crunch, every component brings something special to the table.
- 35 Oreo cookies: Crushed into chunks and crumbs, they add that signature Oreo crunch and chocolate flavor.
- 8 ounces cream cheese, softened: Gives the cookies a creamy, slightly tangy richness and wonderful softness.
- ½ cup butter, softened: Adds moisture and richness to make every bite tender.
- 1 cup granulated white sugar: Sweetens the dough perfectly without overpowering the Oreo taste.
- 2 teaspoons vanilla extract: Enhances all the flavors with warm, aromatic notes.
- 1 ¾ cups all-purpose flour: Provides structure so your cookies hold their shape while staying soft and pillowy.
How to Make Oreo Cheesecake Cookies Recipe
Step 1: Prepare the Oreo Pieces
Start by placing the 35 Oreo cookies in a zip-top bag, then roll over them with a rolling pin until they break into a mix of small chunks and fine crumbs. This variety of sizes is key for texture, so the cookies get crunchy pockets and softer spots. Save about half a cup of these crumbs for sprinkling on top later, if you want that extra Oreo finish.
Step 2: Cream Together the Wet Ingredients
In a large mixing bowl, use a hand mixer or stand mixer paddle attachment to blend the softened cream cheese, butter, and sugar until smooth and fully combined. This step ensures your dough will be luxuriously creamy, setting the foundation for that melt-in-your-mouth texture we’re after.
Step 3: Mix in Vanilla and Flour
Add the vanilla extract followed by 1 ¾ cups of all-purpose flour, stirring gently but thoroughly. The dough should start feeling soft and “pillowy” as you mix – this marshmallow-like consistency is what makes these cookies so special. If the dough feels too sticky, add up to ¼ cup more flour, but be careful not to overdo it. You want soft, not dry.
Step 4: Fold in Oreo Chunks and Chill
Carefully fold in the broken Oreo pieces until evenly dispersed. Once combined, cover the dough and chill it in the refrigerator for about one hour. Chilling not only firms the dough but helps all the flavors meld together beautifully.
Step 5: Shape and Bake Your Cookies
After chilling, scoop out roughly 2-tablespoon balls of dough and place them about 2 inches apart on baking sheets lined with parchment paper or silicone mats. Use the back of a spoon to gently flatten each ball, then sprinkle reserved Oreo crumbs on top if you like for a festive look. Bake at 350℉ for 10 minutes — they’ll appear slightly gooey but don’t worry, that’s perfect. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Oreo Cheesecake Cookies Recipe
Garnishes
For a simple but stunning garnish, dust your cooled cookies lightly with powdered sugar or add a drizzle of melted white or dark chocolate. These touches highlight the cookies’ creamy and chocolatey nature, making them feel extra special for celebrations or gifting.
Side Dishes
Pair these cookies with a cold glass of milk, thick hot cocoa, or even a cup of strong coffee or espresso. The creamy cheesecake notes in the cookies complement these beverages beautifully, balancing sweetness with a touch of bitterness or cool creaminess.
Creative Ways to Present
Why not sandwich two cookies together with a dollop of cheesecake frosting for a decadent Oreo cheesecake cookie sandwich? Another fun idea is to serve mini versions alongside fresh berries on a dessert platter, enticing guests with a sophisticated twist on a classic treat.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep best stored in an airtight container at room temperature for 2 to 3 days to maintain their soft texture. If you need to keep them longer, refrigerate and consume within 5 to 6 days for optimal freshness and flavor.
Freezing
This recipe freezes like a dream. You can freeze scooped dough balls on a parchment-lined baking sheet until firm, then transfer them to a freezer bag for up to 3 months. When ready to bake, place the frozen dough on your baking sheet and add a minute or two to the baking time. Baked cookies also freeze well for later enjoyment — just thaw at room temperature before serving.
Reheating
To revive the cozy softness of your leftover cookies, gently warm them in a microwave for 8 to 10 seconds or pop them in a 300℉ oven for a few minutes. This will bring back that fresh-baked feeling and soften the cream cheese center delightfully.
FAQs
Can I use different flavors of Oreos in the Oreo Cheesecake Cookies Recipe?
Absolutely! While classic Oreos give that iconic chocolate and cream combo, feel free to experiment with mint, golden, or birthday cake Oreos to add unique twists. It’s a fun way to customize the cookies for your taste or occasion.
Do I really need to chill the dough?
Chilling is important because it firms up the dough, making it easier to handle and helping the cookies bake evenly. It also allows the flavors to meld and results in that perfect pillowy texture.
Can I add other mix-ins like chocolate chips?
Yes! Adding mini chocolate chips or white chocolate chunks can make these cookies even more decadent. Just fold them in at the same time as the Oreos for a delightful chocolate surprise.
What if I don’t have a food processor to crush the Oreos?
No worries at all—you can use a rolling pin and a zip-top bag as described. It’s easy and gives you great control over how big or small the Oreo pieces are.
Will these cookies be cakey or chewy?
They’re soft and tender with a slight chew, thanks to the cream cheese and butter combo. They aren’t cakey but rather pillowy, almost marshmallow-like in texture, which makes them wonderfully unique and addictive.
Final Thoughts
You really can’t go wrong with this delightful Oreo Cheesecake Cookies Recipe. It’s a perfect blend of rich cheesecake and classic Oreos in cookie form, creating something truly special for sharing or savoring solo. So grab your ingredients, get baking, and enjoy every bite of these luscious bites — your taste buds will thank you!
Print
Oreo Cheesecake Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: About 24 cookies
Description
Oreo Cheesecake Cookies combine the classic flavors of creamy cheesecake and crunchy Oreo cookies into soft, pillowy cookies. These cookies feature chunks of Oreo blended into a rich cream cheese and butter dough, baked to gooey perfection. The result is a decadent treat that is easy to prepare and perfect for any Oreo lover.
Ingredients
Cookie Dough
- 35 Oreo cookies
- 8 ounces cream cheese, softened to room temperature
- ½ cup butter, softened to room temperature
- 1 cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour (plus up to ¼ cup more, if needed)
Instructions
- Prepare Oreo pieces: Place the Oreo cookies in a zip-top bag and crush them using a rolling pin until you get a combination of small chunks and crumbs. Alternatively, pulse 2-3 times in a food processor. Reserve ½ cup of the crushed Oreos for cookie topping and set aside.
- Cream base ingredients: In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream together the softened cream cheese, softened butter, and granulated sugar until the mixture is smooth and well combined.
- Add vanilla and flour: Stir in the vanilla extract followed by the 1 ¾ cups of all-purpose flour. Add more flour if needed, up to an additional ¼ cup, until the dough feels pillowy and soft to the touch.
- Mix in Oreo pieces: Gently fold in the crushed Oreo pieces evenly throughout the dough. Cover the dough and chill it in the refrigerator for approximately 1 hour to firm up.
- Preheat oven and prepare baking sheets: After chilling, remove the dough from the refrigerator and preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and shape cookies: Using a scoop or tablespoon, portion out the dough into balls about 2 tablespoons each. Place them about 2 inches apart on the prepared baking sheets. Use the back of a spoon to gently flatten each ball slightly. Optionally, sprinkle the reserved crushed Oreos on top for extra texture and flavor.
- Bake: Bake the cookies in the preheated oven for 10 minutes. The cookies should look slightly gooey in the center when done. Remove them from the oven and allow them to rest on the baking sheet for about 5 minutes.
- Cool completely: Transfer the cookies to a wire rack to cool fully before serving.
Notes
- The dough should have a pillowy, marshmallow-like consistency for the best texture.
- Store cookies in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5-6 days.
- You can vary the Oreo cookie flavors to create different taste profiles.
- Add mini chocolate chips to the dough for extra chocolate goodness.
- The dough freezes very well before and after baking. To freeze before baking, scoop dough onto a parchment-lined sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake frozen cookies adding 1-2 minutes extra baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
