Oreo Cheesecake Cookies

Oreo cheesecake cookies combine the creamy richness of cheesecake with chunks of Oreos for a soft, chewy cookie packed with flavor. With simple ingredients and quick prep, this recipe is easy enough for beginners and perfect for any occasion.

Prep Time10

Cook Time13

Chill Time30

Total Time53

Course: Dessert

Cuisine: American

Keyword: Oreo Cheesecake Cookies Recipe

Servings: cookies

Calories: 180kcal

Ingredients

Cheesecake Filling

8 ounce block style cream cheese, room temperature
¼ cup granulated sugar
1 ½ teaspoons vanilla extract

Cookie Dough

3 ¼ cups all-purpose flour
1 tablespoon cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
¾ cup granulated sugar
2 large eggs, room temperature
1 ½ teaspoons vanilla extract
10 Oreo cookies, finely chopped (approximately 1 ¼ cups smaller pieces to mix into the cookie dough)
14 Oreo cookies, roughly chopped (approximately 1 ¾ cups larger pieces to decorate the tops of each cookie once baked)

Instructions

Cheesecake Filling

In a medium bowl, with a handheld mixer on medium speed, cream together the cream cheese, granulated sugar, and vanilla for 1-2 minutes or just until smooth.
Scoop 20 heaping dollops (approximately 2 to 2 ½ teaspoons each) of the cream cheese mixture and place them onto a small baking sheet lined with parchment paper or a silicone mat. A 1-tablespoon scoop, that is not completely full, works great for this.
Freeze uncovered for 45 to 60 minutes, or until solid. If freezing longer than an hour, cover the tray with plastic wrap once the dollops have frozen solid or transfer them to a freezer safe zip-top bag. This will make it easier to stuff them inside the cookie dough before baking.

Cookie Dough

Line two-three large baking sheets with parchment paper and set aside. It will depend on how large your baking sheets are as to how many you will need.
Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and set aside.
To the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar for 1-2 minutes on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract. Scrape the bowl and paddle to ensure all the ingredients are well incorporated if needed.
With the mixer on low, slowly add the flour mixture. Mix just until fully incorporated.
Gently fold in the 10 finely chopped Oreo cookies being sure they are evenly distributed into the dough.
Cover the dough with plastic wrap and chill for 25-30 minutes to firm it up for easier handling.
While the dough is chilling, preheat the oven to 350°F.
Remove the tray of cream cheese dollops from the freezer.
To form the stuffed cookies, use a 1.5-ounce (or 3 tablespoon sized) cookie scoop to scoop out a level amount of cookie dough. Place the dough ball into the palm of your hand to gently press an indent into the center of the ball. Place a frozen cream cheese dollop into the center of the dough and gently form the dough back around to seal the cream cheese into the center.
Place the formed cookie onto one of the prepared baking sheets. Repeat until each baking sheet has 6-9 large cookies placed about 2-3 inches apart on them.
Bake one sheet at a time on the center rack for 13-15 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake the cookies or they will become hard when cooled.
Right after removing the cookies from the oven, gently press some of the larger chopped Oreo pieces onto the tops of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat until all the cookies are baked and cooled.

Notes

Avoid using thin or double-stuffed Oreos. Regular creme-filled cookies give the best texture for this cookie recipe.
You can make and freeze the cream cheese filling dollops up to 48 hours in advance of making the dough and baking. Once the dollops are fully frozen, transfer them to a freezer safe container for storage.
If the cookie dough is too sticky to handle for stuffing and shaping, you can place the dough into the refrigerator, covered in plastic wrap for 15-20 minutes to chill. This will help to firm up the butter making the dough easier to handle

Nutrition