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Creamy cheesecake and chewy chocolate cookies team up for these dangerously good Oreo cheesecake cookies. You get bursts of tangy filling inside chocolate-packed dough, all loaded with Oreo bits. Every bite hits you with crunchy, soft, creamy, and rich. Can’t stop at just one. If you adore Oreos or can’t resist cheesecake, you’re in for a wild upgrade of the classic cookie.
I whipped these up for my sister because she’s wild for cheesecake and Oreos. The second the surprise center was uncovered at her party, people started raving. My quiet father-in-law ate four before discreetly asking if he could snag a bag for home. Now, everyone wants them for every family event—total crowd-pleaser.
Delicious Ingredients
- All-purpose flour (2 cups): This brings the cookie together and keeps it from falling apart
- Eggs (2 large, room temperature): Makes the cookies rich and helps bind everything
- Oreo cookies (24 cookies): The chocolatey crunch you want and those bits of creamy magic throughout
- Cream cheese (8 oz, room temperature): Silky, tangy middle that makes these stand out
- Granulated sugar (¼ cup): For crispy edges and just the right amount of sweet
- Baking essentials (1 tsp baking soda, ½ tsp baking powder, ½ tsp salt): Make sure your cookies puff up and feel right
- Brown sugar (¾ cup): Keeps cookies soft and tasty with deep flavor
- Vanilla extract (2 teaspoons): Kicks up the flavor of everything
- Unsalted butter (½ cup, melted): Gives that rich chew in every bite
Cookie Magic
- Clever Assembly:
- Let the dough chill out for 10 minutes so the flour soaks things up. Scoop out some dough (about 2 tablespoons), press your thumb in the middle, grab a frozen cheesecake bit, and tuck it inside. Pinch the dough around it to fully wrap up the middle.
- Cookie Base:
- Melt the butter and cool it off just a bit. Mix it up with the sugars for two minutes till super creamy. Toss in the eggs and vanilla and mix, but don’t go overboard. Mix your flour, baking soda, baking powder, and salt in a different bowl, then gently stir that into the wet stuff. Keep the mixing light. Fold in the Oreo bits and crumbs just until blended.
- Oreo Prep:
- Put the Oreos (filling and all) in a food processor. Blitz half into powder for the dough. Pulse the other half just a little so you’ve got some bigger chocolatey flakes that pop in every bite.
- Filling Steps:
- Beat cream cheese till it’s extra smooth, no lumps at all. Mix in ¼ cup sugar and ½ teaspoon vanilla, whipping for a minute so it’s fluffy. Scoop out teaspoon-sized hunks onto a wax-papered tray and freeze for at least half an hour. You want them solid and scoopable.
Baking Gameplan
Lay out these loaded cookie balls on parchment-covered baking trays, keeping at least a couple inches between them to give them room to spread. Pop into a hot 350°F oven for about 11 to 13 minutes and check them close to the end. You’re looking for firm edges, but the centers should look a bit underdone. That’s the secret for soft, chewy cookies after they cool.
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Serving Ideas
If you want the creamy centers to really stand out, keep 'em chilled. For a gooey middle, leave them at room temp for a bit before serving. To fancy things up, dust lightly with cocoa powder. Try sandwiching a scoop of vanilla ice cream between two cookies for a crazy-delicious Oreo cheesecake ice cream treat.
Tasty Swaps
Switch up the Oreos for wild flavor combos—Golden Oreos, birthday cake, whatever you like. For a fresh pop, use mint Oreos and add a couple drops of peppermint to the filling. If you love chocolate, mix minis chips right into both the dough and the creamy centers.
Saving Tips
Stick leftovers in a tight-sealing container in the fridge for five days easy. To save longer, freeze the baked cookies on a tray in a single layer, then pile into freezer bags with parchment separating layers. They’ll hold up great frozen for a month.
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Recipe Questions & Answers
- → Can I make these cookies smaller?
- Absolutely! Just pop in less filling and shave off 2 or 3 minutes from the bake time. Bigger cookies simply hold the filling better.
- → Why did my cookies spread too much?
- Maybe your butter was too hot. Let it cool first, and try chilling your stuffed dough balls for like 15 minutes before you bake.
- → Can I freeze these cookies?
- You sure can! The baked cookies freeze for three months—just thaw them in your fridge. Or freeze the raw, stuffed dough balls and bake straight from the freezer, tacking on 2 or 3 minutes.
- → What if my cheesecake filling is too soft to work with?
- Stick it back in the freezer for at least another hour. It needs to be rock solid or it'll melt into the dough during baking.
- → Can I use Double Stuf or flavored Oreos?
- Go for it! Every Oreo flavor works. Mint, golden, whatever seasonal ones you find—makes things more interesting.