Oreo Cheesecake Cookies

These Oreo cheesecake cookies are soft, chewy cookies and have a sweet cheesecake filling in the center. Chock full of Oreo cookies and chocolate chips, these Oreo cookies are going to become a family favorite!

 

You know when a cookie comes along that just blows any other cookie you have had out of the water? Yup, that’s this cookie recipe. These Oreo cheesecake cookies sort of combined all my favorite things into one cookie.

Oreos. Chocolate. And cheesecake. After making this Oreo cheesecake, I thought how good would this be in a cookie?! And after one bite, I knew I struck gold.

These Oreo cheesecake cookies have got lots of Oreo cookie crumbs and a thick cheesecake filling in the center giving these cookies lots of cheesecake flavor. They were absolutely delicious. If you’re an Oreo lover like me, then these Oreo cheesecake cookies are going to become one of your favorite Oreo desserts!

See Also:

• Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
• Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
• Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
• Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!

Why you’ll love these easy Oreo Cheesecake Cookies

• Makes BIG cookies perfect for sharing – These make 20 giant cookies that are wonderful to share with loved ones.
• Can make now and freeze for later – I love making the cookie dough and freezing the cookie dough balls for later. That way I can enjoy some cookies now, but don’t have to bake them all at once. And you can freeze any baked leftover cookies too!

Ingredients you’ll need

For the filling:

• Cream cheese – You want to use full fat cream cheese for best texture. Block style cream cheese makes for the creamiest cheesecake filling. Make sure to use room temperature cream cheese so it blends easily. You can also use dairy free cream cheese or vegan cream cheese if need be.
• Powdered sugar – Or confectioners sugar to sweeten the cheesecake filling. If you don’t have any then you can make your own powdered sugar in your food processor.
• Vanilla extract – For flavor. I like to use pure vanilla extract, but imitation also works.

For the Cookies

• All purpose flour – Be sure to measure your all purpose flour correctly otherwise your cookies won’t spread like they should and come out cakey and dry. Stir the flour first, spoon into your measuring cup and then level it off. Or measure with a kitchen scale for best accuracy.
• Baking soda – To help the cookies rise, spread, and brown. Do not use baking powder which will not produce the same results.
• Salt – I prefer sea salt, but kosher salt or table salt will also work.
• Unsalted butter – Use softened room temperature butter so it can be creamed together with the sugar and enough air is incorporated into the cookie dough, otherwise your cookies will be flat. You can use salted butter, but you may want to use a little less salt. Or you can use vegan butter as well.
• Packed light brown sugar – This makes for chewy cookies. You can also use dark brown sugar. If you run out of brown sugar, you can make your own.
• Granulated sugar – For sweetness, but also makes for a slightly crispy texture because it helps to absorb moisture and prevent gluten from forming so the cookies can spread more before they set. White sugar also plays an important job in the creaming method to aerate the dough making for thicker cookies.
• Egg – Use room temperature eggs, so it doesn’t seize up the butter.
• Egg yolk – For added richness
• Vanilla extract
• Semi-sweet chocolate chips – You can also use a dark chocolate bar chopped up, or milk chocolate chips. Or swap out and use white chocolate chips.
• Crushed Oreo cookies – About 11-12 cookies crushed into fine crumbs.

Step By Step Instructions

In a large mixing bowl with an electric mixer (I like to use my stand mixer fitted with the paddle attachment but a hand mixer will also work) beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary.

Drop by 2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and  freeze while you prepare the cookie dough. 

In a small mixing bowl, whisk together the all purpose flour, baking soda and salt. Set aside. 

In a large mixing bowl, with an electric mixer, beat together the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2 minutes. 

Beat in the egg, the egg yolk and vanilla until evenly incorporated. Scrape down the bowl as needed. 

Turn the mixer to low and add in the flour mixture, mixing until just combined. Stir in the chocolate chips and Oreo crumbs until evenly incorporated. This can be difficult to do. If you’re having trouble stirring in by hand using a wooden spoon or spatula, then feel free to mix in using clean hands or mix in low speed with your mixer.

Scoop the dough into 2 tablespoon portions. I like to use a medium cookie scoop but two spoons also work.

Flatten each dough ball with your hands into a flat circle.

Place one of the cold cream cheese centers in the center of the flattened cookie dough.

Form the dough into a ball around the cream cheese, making sure it’s sealed inside and no cream cheese mixture is exposed. 

Space the cookies 2- inches apart onto the prepared cookie sheets. Refrigerate for 30 minutes or freeze for 15 minutes (this will keep the cookies from spreading). 

Near the end of the chilling time, Preheat oven to 375°F (190^oC). Line a baking sheet with parchment paper and set aside.  Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown and the tops are puffy and  just set.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Variations

• Gluten free – Make a gluten free cookie by using Gluten free Oreos, and your go to 1:1 gluten free flour.
• Swap out the Oreo cookies – Instead of chocolate sandwich cookies you can use a different cookie like Golden Oreo cookies or Mint Oreos, or try stirring in sprinkles or M&M’s instead!
• Swap the chocolate chips – Use chopped chocolate, chocolate chunks, dark chocolate chips, white chocolate chips, or milk chocolate chips.

FAQs

Need more Oreo desserts? Try these recipes!

If you loved these delicious cookies, then you have to try these other Oreo recipes! I love making these no bake oreo cheesecake bars in the summer time. Or this easy Oreo fluff dip.

And when I want to enjoy an Oreo cheesecake, but don’t want to make a full-sized version, I love baking up these mini Oreo cheesecakes!