Effortless Oreo Cheesecake Cookies (Printable Version)
Super soft cookies loaded with Oreos, each one hiding a creamy cheesecake middle—perfect if you love both desserts in one bite.
# What You'll Need:
→ For the Cheesecake Filling
01 -
8 ounces of cream cheese, softened
02 -
1 teaspoon vanilla, straight from the bottle
03 -
3 tablespoons white sugar
→ For the Oreo Cookies
04 -
1/2 cup granulated sugar
05 -
1 cup brown sugar, packed into the cup
06 -
1/2 cup Oreo crumbs, about 5 cookies crushed
07 -
1 cup unsalted butter, melted and not hot
08 -
3 cups all-purpose flour
09 -
1 teaspoon vanilla
10 -
1/2 teaspoon baking powder
11 -
2 eggs, warmed up to room temp
12 -
1 teaspoon salt
13 -
1 1/2 cups broken Oreo pieces, from 12 cookies
14 -
1/2 teaspoon baking soda
# Steps to Follow:
01 -
Want to top warm cookies with more Oreos? Go for it. Let them sit on the pan (they’re hot!) for 5 minutes, then pop 'em onto a cooling rack. Store chilled in your fridge once they’re totally cool and enjoy them cold.
02 -
Put 6 stuffed dough balls on each tray, leaving lots of space. Bake one pan at a time for about 13–15 minutes until you spot a light golden color on the edges.
03 -
Scoop out big dough balls (about 2 ounces or 2 tablespoons each). Use your thumb to press into the center while it’s still in the scoop, then push a frozen cheesecake filling inside. Patch it up with extra dough so the filling’s hidden.
04 -
Just let your dough chill for about 10 minutes. At the same time, heat up the oven to 350°F (175°C) and line a couple of trays with parchment.
05 -
Mix the melted butter with the brown and white sugars on high for 2 minutes till it looks creamy. Toss in the vanilla and both eggs, then mix on medium until it’s smooth. Add your dry mixture in slowly while the mixer is on low—don’t overdo it. Finally, fold in all the Oreo bits and crumbs.
06 -
First, crush the Oreos—some into chunks, some into fine crumbs. In another bowl, stir the flour, salt, baking powder, and baking soda together. Set aside.
07 -
Grab a hand mixer and whip the cream cheese, sugar, and vanilla for a minute on high until it’s super creamy. Lay down wax paper on a tray. Scoop out small blobs, about half a tablespoon each. Stick the tray in your freezer for half an hour or more.
# Additional Notes:
01 -
Don’t scoop your flour—spoon it and level for lighter cookies, or weigh it if you want to be exact
02 -
Baking way up in the mountains? Just throw in two extra tablespoons of flour
03 -
Cold is best—pop these in the fridge before eating for max deliciousness