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Oreo Cheesecake Cookies Recipe

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★★★★★

4.4 from 98 reviews

Delight in these delicious Oreo Cheesecake Cookies that feature a creamy cheesecake filling encased in rich, chewy Oreo-studded cookie dough. Baked to perfection with a crisp edge and soft center, these cookies are a perfect treat for Oreo lovers and cheesecake fans alike, combining two classic desserts into one irresistible bite.

Ingredients

Scale

Cheesecake Filling

  • 8 oz Cream Cheese (room temperature)
  • 3 TBSP White granulated sugar
  • 1 tsp Pure vanilla extract

Cookie Dough

  • 3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Unsalted butter (melted and cooled)
  • 1 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs (room temperature)
  • 1 1/2 cups Oreo pieces (about 12 Oreos)
  • 1/2 cup Oreo crumbs (about 5 Oreos)

Instructions

  1. Prepare Cheesecake Filling: In a small bowl, use a hand mixer to beat the cream cheese, white sugar, and vanilla extract on high speed for 1 minute until smooth and creamy.
  2. Scoop Cheesecake Filling: Line a cookie sheet with wax paper. Use a 1/2 tablespoon scoop to portion out small dollops of the cheesecake filling onto the sheet.
  3. Freeze Filling: Place the cheesecake dollops in the freezer for at least 30 minutes to firm up before using.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
  5. Process Oreos: Use a food processor to blend the Oreo pieces and crumbs until roughly mixed but still chunky.
  6. Beat Wet Ingredients: In a large bowl, using a mixer, beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes. Add vanilla extract and eggs, and mix on medium speed until fully combined.
  7. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  8. Add Oreos: Fold in the processed Oreo pieces and crumbs until evenly distributed throughout the dough.
  9. Rest Dough: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes.
  10. Scoop Cookies: Use a large cookie scoop (about 2 oz or 2 tablespoons) to scoop cookie dough balls onto the prepared sheets. Using your thumb, press a hole into each dough ball.
  11. Insert Cheesecake Filling: Place a frozen cheesecake dollop into the hole in the cookie dough ball. Gently cover the hole back up with the surrounding dough, sealing the filling inside.
  12. Bake Cookies: Place 6 cookie dough balls on one cookie sheet. Bake one sheet at a time for 13-15 minutes, until edges are lightly golden but centers remain soft.
  13. Cool and Add Topping: Immediately top the warm cookies with extra Oreo pieces. Let cookies rest on the hot baking sheet for 5 minutes.
  14. Transfer to Cooling Rack: Move cookies to a cooling rack to cool completely.
  15. Chill Cookies: Once cooled, place the cookies in the refrigerator to chill before serving for best flavor and texture.

Notes

  • Be sure cream cheese and eggs are at room temperature for smooth mixing.
  • Freezing the cheesecake filling helps it hold shape inside the cookie during baking.
  • Do not overbake cookies; remove when edges are lightly golden to keep centers soft.
  • For easier scooping and forming, chill the dough if it becomes too soft.
  • Store cookies chilled in an airtight container; consume within 5 days for freshness.

Keywords: Oreo cookies, cheesecake cookies, Oreo cheesecake, homemade cookies, dessert recipes, baked cookies, cream cheese filling

Find it online: https://dinewithdylan.com/oreo-cheesecake-cookies-recipe/