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
