Oreo Cheesecake Cookies

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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:

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!
stack of oreo cheesecake cookies

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.
Oreo cheesecake cookie ingredients

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.

cheesecake filling in medium bowl

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. 

cheesecake centers on parchment lined cookie sheet

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

oreo cheesecake cookie dry ingredients in bowl with whisk

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. 

creamed butter and sugar in bowl

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

egg and egg yolk added to cookie dough in large bowl

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.

Oreo crumbs in bowl of cookie dough

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

six oreo cheesecake cookie balls on parchment lined baking sheet

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

six oreo cookie cheesecake cookie dough balls flattened

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

cream cheese filling in center of oreo cheesecake cookie dough balls

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

cream cheese filling in center of cookie dough ball and folded up around it

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). 

six unbaked oreo cheesecake cookies on cookie sheet

Near the end of the chilling time, Preheat oven to 375°F (190oC). 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.

six baked oreo cheesecake cookies on cookie sheet

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.

Expert Tips

  • Measure your flour correctly. If you put too much flour in your measuring cup it can make for a dry, cakey cookie that doesn’t spread enough.
  • Use room temperature butter. If your butter is too soft, then your cookies will spread too much in the oven. Your butter should not have any melted spots, and when you push your finger into the butter it should have some resistance to it and no push easily through.
  • Refrigerate the cookie dough balls before baking. This will help the cookies from spreading too much and the firm up the cheesecake filling.
oreo cheesecake cookies with crumbled oreo cookies

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

Can I freeze these Cheesecake Oreo cookies?

Yes you can freeze these baked cookies. Let the cookies cool completely on a wire rack, then freeze by placing in a plastic ziploc bag. Freeze for up to 3 months. Thaw at room temperature before enjoying. You can also freeze unbaked cookies. Freeze the cookie dough balls on a baking sheet until frozen solid, then once frozen, transfer to a plastic ziploc bag and freeze for up to 3 moths. Once ready to bake, bake frozen, no need to thaw, just add on a few additional minutes of bake time.

How do I store Oreo Cheesecake Cookies?

You can store these Oreo cheesecake cookies for up to 4 days in an airtight container at room temperature.

Can I add anything else to the cookie dough?

You can also add toasted walnuts or pecans to the dough, or feel free to add sprinkles or M&Ms!

oreo cheesecake cookie broke in half

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!

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!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time: 15 minutes
Total Time: 55 minutes
Servings: 20 cookies
Calories: 344kcal

Ingredients

For cheesecake filling

  • 8 ounces full fat cream cheese softened to room temperature
  • 1/2 cup (57 g) powdered sugar
  • 1 teaspoon vanilla extract

For the cookies

  • 2 3/4 cup (330 g) all purpose flour *spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter, room temperature
  • 1 cup (213 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips
  • 1 cup crushed Oreo cookies about 11-12 cookies

Instructions

Make cheesecake filling

  • 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. 8 ounces full fat cream cheese 1/2 cup (57 g) powdered sugar 1 teaspoon vanilla extract
  • 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.

Make cookies

  • In a small mixing bowl, whisk together the flour, baking soda and salt. Set aside. 2 3/4 cup (330 g) all purpose flour 1 teaspoon baking soda 1 teaspoon salt
  • 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. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar 1/4 cup (50 g) granulated sugar
  • Beat in the egg, the egg yolk and vanilla until evenly incorporated. Scrape down the bowl as needed. 1 large egg 1 large egg yolk 2 teaspoons vanilla extract
  • Turn the mixer to low and add in the flour mixture, mixing until just combined. Stir in the chocolate chips and Oreo cookies until evenly incorporated. Do this on low speed using your mixer, or if having trouble using a spatula or wooden spoon you can mix in using clean hands! 1 cup (170 g) semi-sweet chocolate chips 1 cup crushed Oreo cookies
  • Scoop the dough into 1/4 cup 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 cold cream cheese center 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.
    If you don't have a medium-sized cookie scoop that holds 1/4 cup, you can use a small cookie scoop and scoop one portion and fill with a cheesecake center then scoop another cookie dough on top and form into a ball.
  • Prepare a baking sheet with parchment paper. Space the cookies about 3 inches apart (these are big cookies – I like to place bake 8-9 cookies at a time 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°c). Bake 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.

Notes

  • Storage: You can store these Oreo cheesecake cookies for up to 4 days in an airtight container at room temperature.
  • Freezing: Let the cookies cool completely on a wire rack, then freeze by placing in a plastic ziploc bag. Freeze for up to 3 months. Thaw at room temperature before enjoying. You can also freeze unbaked cookies. Freeze the cookie dough balls on a baking sheet until frozen solid, then once frozen, transfer to a plastic ziploc bag and freeze for up to 3 moths. Once ready to bake, bake frozen, no need to thaw, just add on a few additional minutes of bake time.

     

     

Nutrition

Calories: 344kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 247mg | Potassium: 126mg | Fiber: 1g | Sugar: 23g | Vitamin A: 466IU | Calcium: 35mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

8 Comments

  1. 5 stars
    these cookies were so delicious! I loved the combination of cheesecake with the oreos in one hefty cookie!

    1. Great to hear, Paula, so glad that you loved them! Thank you!

  2. 5 stars
    My kids are going to love these as they really like Oreos! The cheesecake filling is the best!

  3. 5 stars
    These we TOO good! They are so addicting and my kids loved them!

    1. Yay! I’m so glad to hear that you all loved them, thank you, Kelley!

  4. 5 stars
    These are seriously delicious and addictive cookies. My family is going to devour these.

    1. Enjoy, Andrea, thanks so much!

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