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Review RecipeOreo Cheesecake Cookies
Table of Contents
Oreo cheesecake cookies take the classic sandwich cookie to a whole new level by folding it into a rich and creamy cookie dough. These cookies are everything you want in a dessert—soft, chewy, and packed with Oreo pieces that create bursts of flavor in every bite. This recipe was created to bring you bakery-quality results right at home, making it the perfect choice for Oreo lovers and cookie enthusiasts alike.
What You Need To Know
- MAIN INGREDIENTS: Cream cheese, unsalted butter, granulated sugar, vanilla extract, all-purpose flour, Oreo cookies.
- QUICK STEPS: Beat cream cheese and butter until fluffy, mix in sugar and vanilla extract, add flour, fold in chopped Oreos, chill dough, scoop and flatten onto a prepared baking sheet, bake, cool on a wire rack.
- TOTAL TIME: 70 minutes, yields 36 cookies
Oreo Cheesecake Cookie Ingredients
- Cream cheese, softened to room temperature: Creates a rich, creamy base that sets these cookies apart.
- Unsalted butter, softened to room temperature: Adds a buttery texture while keeping the dough soft and tender.
- Granulated sugar: Sweetens the cookies just enough to highlight the Oreo flavor.
- Vanilla extract: Enhances the flavor with a subtle hint of warmth.
- All-purpose flour: Provides structure to hold the cookies in their classic shape.
- Roughly chopped original Oreo cookies: Packed with large chunks and fine Oreo crumbs for that signature Oreo flavor and texture.
Oreo Cheesecake Cookie Texture
The texture of these Oreo cheesecake cookies is soft and creamy, with a slightly chewy bite that makes them irresistible. The rich dough is smooth, with a melt-in-your-mouth feel.
Best Oreos For This Cookie Recipe
Choosing the right type of Oreos is key to achieving the perfect balance of texture and flavor for this easy cookie recipe. With so many varieties on store shelves, here’s a quick guide to help you pick the best ones—and avoid those that might not work as well.
Best Options:
- Original Oreos: Regular Oreos are the best choice for this recipe. Their classic balance of chocolate cookies and cream filling ensures the perfect flavor and texture in every bite.
- Seasonal or Limited-Edition Flavors: Varieties like mint, birthday cake, or red velvet can add a fun twist, but they will alter the overall flavor slightly. Use these if you’re looking for a unique take on the recipe.
Types to Avoid:
- Double Stuffed Oreos: While tempting, the extra cream filling can make the dough too wet and affect the structure of the cookies.
- Thin Oreos: These don’t have enough filling or cookie thickness to hold up well in the dough.
- Golden Oreos: Though delicious, these lack the chocolate flavor that pairs perfectly with the creamy cheesecake filling.
- Overstuffed or Most Stuffed Oreos: The excessive cream filling can overwhelm the dough, leading to overly sweet and unbalanced cookies.
What Type Of Cream Cheese To Use
The type of cream cheese you use can make a big difference in the texture and flavor of your Oreo cheesecake cookies. Here’s what to keep in mind to get the best results:
Full-Fat Cream Cheese: Always opt for full-fat, block-style cream cheese. This type provides the rich, creamy texture that defines these cookies. The extra fat content ensures the dough holds its shape.
Avoid Whipped Cream Cheese: Whipped cream cheese has too much air incorporated into it, which can affect the consistency of the dough and lead to cookies that don’t hold together as well.
Room Temperature is Key: Make sure your cream cheese is softened to room temperature before mixing. This helps it blend smoothly with the other ingredients and prevents lumps from forming in the dough.
Tips and Tricks For Making Cream Cheese Oreo Cookies
These tips and tricks will help you achieve perfect results for this oreo cheesecake cookies recipe. From mixing the dough to baking, here’s how to make sure your cookies turn out soft, chewy, and packed with flavor.
Soften Ingredients:
Make sure both the cream cheese and unsalted butter are at room temperature before mixing. This ensures a smooth, lump-free dough that’s easy to work with.
Don’t Overmix the Dough:
When adding the dry ingredients, mix on low speed and stop as soon as the flour is fully incorporated. Overmixing can lead to dense cookies.
Fold in the Oreos Gently:
Use a rubber spatula to fold in the chopped Oreo pieces carefully. Breaking them up too much will turn the dough darker and prevent the distinct cookie chunks from standing out.
Chill the Dough:
Chilling the dough for at least 30-45 minutes is essential. It makes the dough easier to handle and prevents the cookies from spreading too much during baking.
Use a Cookie Scoop:
A cookie scoop helps portion out even-sized cookie dough balls, ensuring all the cookies bake evenly.
Flatten Before Baking:
Gently press the cookie dough balls to about ¼ to ½ inch thickness on the prepared baking sheet. This step helps the cookies bake into their signature shape.
Keep Dough Cold Between Batches:
Return unused dough to the refrigerator while baking the first batch. Cold dough holds its shape better and prevents spreading.
Line Your Baking Sheet:
Use parchment paper or a silicone baking mat on your baking pan to prevent sticking and make cleanup easier.
Watch the Bake Time:
Bake for 13-15 minutes or until the edges are just starting to turn golden brown. Overbaking can dry out the cookies, so keep a close eye on them.
Cool Properly:
Let the baked cookies cool on the sheet for five minutes before transferring them to a cooling rack. This helps them set and prevents breakage.
How To Store Cheesecake Oreo Cookies
Proper storage is essential to keep these delicious cookies fresh and delicious for as long as possible. Whether you’re preparing them ahead of time, saving leftover cookies, or freezing a batch for later, these simple tips will help you store them correctly without losing their soft, chewy texture.
MAKE AHEAD:
You can prepare the cookie dough ahead of time and refrigerate it for up to two days before baking. Wrap the dough tightly in plastic wrap or store it in an airtight container to prevent it from drying out. When you’re ready to bake, simply scoop the dough and follow the baking instructions.
IN THE FRIDGE:
Once baked, let the cookies cool completely on a wire rack before storing them. Place cookies in an airtight container with layers separated by parchment paper to prevent sticking. They will stay fresh for up to five days when stored in the refrigerator.
IN THE FREEZER:
You can freeze both the baked cookies and the unbaked cookie dough for longer storage. For baked cookies, allow them to cool completely before placing them in a freezer-safe airtight container or freezer bag.
For dough, scoop it into cookie dough balls and freeze them on a cookie sheet until firm, then transfer to a freezer bag. Both will keep well in the freezer for up to three months.
REHEATING:
To reheat baked cookies, warm them in the microwave for 10-15 seconds for a soft texture, or in a low-temperature oven (about 300°F) for five to seven minutes to revive the fresh-baked feel.
Frozen dough can be baked straight from the freezer—just add an extra two to three minutes to the baking time for the best results.
If you have extra Oreo cookies, try these recipes:
Oreo Cheesecake Cookies Frequently Asked Questions
If the dough feels too sticky to handle, chill it for an additional 10-15 minutes in the refrigerator. This helps firm up the cookie dough for easier scooping and shaping.
Cookies that spread too much could be due to dough that wasn’t chilled enough. Make sure your dough is cold before baking and avoid overmixing, which can warm up the ingredients.
Use a sharp knife or a food processor for consistent pieces. If you prefer a mix of textures, aim for both large chunks and some fine oreo cookie crumbs.
No, you don’t need a stand mixer. A handheld electric mixer works perfectly to mix the dough and achieve the creamy consistency of the cream cheese mixture.
These Oreo cheesecake cookies combine the creamy richness of cheesecake with the satisfying crunch of Oreos, creating a treat that’s both simple to make and hard to resist. Whether for a party, an easy treat, or just because, this recipe is a surefire way to impress with minimal effort.
Oreo Cheesecake Cookies
Ingredients
- 8 ounces block style cream cheese, softened to room temperature
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 ½ cups original Oreo cookies, roughly chopped (from 18-20 cookies)
Instructions
- To a large mixing bowl, beat the softened cream cheese and unsalted butter for 2-3 minutes, using a handheld mixer on medium speed, until light and fluffy with no lumps remaining.
- To the cream cheese mixture, add the granulated sugar and vanilla extract. Beat again for 1-2 minutes or until the mixture is smooth.
- Add the all-purpose flour and mix on low speed just until fully combined. The batter will be very thick.
- Using a rubber spatula, fold in the roughly chopped oreo cookies until evenly distributed, being careful not to break up the cookie pieces too much. The fine crumbs will make your batter more of a darker black color and not the contrasting light batter with the darker cookie pieces showing throughout.
- Cover the bowl of oreo cheesecake cookie dough with plastic wrap and refrigerate for 30-45 minutes or until firm.
- Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop out a level amount of cookie dough and place it onto the prepared baking sheet. Repeat until 12 cookie dough balls have been scooped and placed approximately 2 inches apart on the baking sheet. Using your finger tips, or the palm of your hand, flatten the cookie dough balls to between ¼ and ½ inch thickness and 2 inches in width. Place the remaining cookie dough back into the refrigerator to stay cold.
- Bake for 13-15 minutes or until lightly golden around the edges of the cookies. Remove the baking sheet from the oven and allow the cookie to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat steps 7 and 8 until all the cookies have been baked and cooled.
Notes
- You can reserve ½ cup of the chopped oreo cookies, from mixing into the cookie dough batter, to sprinkle onto the tops of each flattened cookie dough round before baking to show some pieces of cookies on the top when baked.
- These cookies will not spread much at all when baked so it is important to flatten the cookies before baking to get an evenly baked cookie.
- Do not use the double stuffed Oreo cookies in this recipe. You can change the flavor of Oreo cookies used, such as mint or even golden oreo cookies. You can even use the Oreo cookies that come out during different holidays, with the colored filling, if desired for these oreo cheesecake cookies.
- This recipe for Oreo cheesecake cookies can easily be halved however, I do not recommend doubling the recipe in the same bowl. This is a very thick cookie dough and a double batch may be too much dough to mix thoroughly.
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