Introduction

Oreo Cheesecake Cookies combine the creamy richness of cheesecake with the beloved crunch of Oreo cookies, creating a decadent treat that’s perfect for any occasion. These cookies are soft, flavorful, and easy to make, delighting both cheesecake and cookie lovers alike.

Oreo Cheesecake Cookies Recipe - Recipe Image

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 (about 18-20 cookies)

Instructions

Step 1: In a large mixing bowl, beat the softened cream cheese and unsalted butter using a handheld mixer on medium speed for 2-3 minutes until the mixture is light, fluffy, and free of lumps.
Step 2: Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat again for 1-2 minutes until smooth and well combined.
Step 3: Gradually add the all-purpose flour and mix on low speed just until fully combined. The batter will be thick.
Step 4: Fold in the roughly chopped Oreo cookies gently with a rubber spatula, distributing them evenly without breaking the pieces too much to keep contrast in the cookie texture.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for 30-45 minutes or until firm.
Step 6: Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
Step 7: Using a 2-tablespoon scoop, portion out 12 equal cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball with your fingertips or palm to about ¼ to ½ inch thick and 2 inches wide. Keep remaining dough refrigerated.
Step 8: Bake for 13-15 minutes until the cookies are lightly golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Repeat scooping, shaping, baking, and cooling with the remaining dough until all cookies are baked.

Tips & Variations

For an extra cheesecake flavor, try adding ¼ teaspoon of lemon zest to the dough.
Use a mix of whole and crushed Oreos for varied texture throughout the cookies.
Chill the dough longer if it feels too soft to handle; this helps prevent spreading in the oven.
Substitute half of the all-purpose flour with almond flour for a slightly nutty taste and chewier texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, let frozen cookies thaw at room temperature or warm gently in the oven for a few minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese spread instead of block style cream cheese?

It’s best to use block style cream cheese for the right consistency and flavor. Cream cheese spread is softer and contains extra ingredients that may affect the dough texture.

Do these cookies taste more like cheesecake or cookies?

These cookies strike a balance, offering the richness of cheesecake in a soft cookie form, featuring the classic Oreo crunch for added texture and flavor contrast.

Oreo Cheesecake Cookies Recipe

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★★★★★

4.4 from 69 reviews

Delight in these rich and creamy Oreo Cheesecake Cookies that combine the smoothness of cream cheese with the classic crunch of chopped Oreo cookies. Perfectly soft and slightly golden on the edges, these cookies are a delicious twist on traditional cheesecake, baked to perfection for a delightful treat.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12 cookies per batch (about 24–30 cookies total) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Cookie Dough

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

Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter for 2-3 minutes using a handheld mixer on medium speed until the mixture is light, fluffy, and free of lumps.
Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese mixture and beat again for 1-2 minutes until the mixture is smooth and fully combined.
Incorporate Flour: Add the all-purpose flour and mix on low speed just until fully combined. The batter will become very thick at this stage.
Fold in Oreo Pieces: Using a rubber spatula, gently fold in the roughly chopped Oreo cookies until evenly distributed, making sure not to break the cookie pieces too much to retain contrast in the batter.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30-45 minutes or until the dough is firm enough to handle.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.
Form and Flatten Dough Balls: Using a 2-tablespoon cookie scoop, scoop level amounts of dough onto the prepared baking sheet, spacing 2 inches apart. Flatten each dough ball with fingertips or palm to about ¼ to ½ inch thickness and 2 inches wide. Return remaining dough to the refrigerator to keep it cold.
Bake Cookies: Bake in the preheated oven for 13-15 minutes or until cookies are lightly golden around the edges. Remove from oven and let cool on the baking sheet for 5 minutes.
Cool Completely: Transfer cookies to a wire rack to cool completely. Repeat the scooping, flattening, and baking process until all dough is used.

Notes

Ensure cream cheese and butter are softened to room temperature to achieve a smooth, creamy dough.
Be careful not to overmix once flour is added to prevent tough cookies.
Refrigerating the dough improves handling and helps prevent excessive spreading during baking.
Flatten dough balls gently to achieve even baking and the desired cookie thickness.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Oreo cheesecake cookies, cream cheese cookies, baked cookies, Oreo dessert, soft cookies recipe