Introduction: Can You Combine the Creamy Goodness of Cheesecake with the Crunchy Joy of Oreos?
Ever dreamed of a cookie that tastes like a creamy cheesecake and an Oreo all in one bite? Oreo Cheesecake Cookies are here to make that dream come true! These soft, chewy cookies are packed with chunks of Oreo cookies and a rich, creamy cheesecake flavor that’ll have everyone reaching for more. Perfect for bake sales, parties, or just a cozy night in, this easy recipe comes together in under an hour with simple ingredients. Ready to whip up a batch of cookies that’ll steal the show? Let’s get mixing!
Overview: Why Oreo Cheesecake Cookies Are a Sweet Sensation
Oreo Cheesecake Cookies are the perfect mix of soft, creamy, and crunchy, blending the tangy richness of cheesecake with the iconic chocolatey crunch of Oreos. With a prep time of about 20 minutes, a quick chill, and a 15-minute bake, these cookies are easy enough for beginners but impressive enough to wow a crowd. The dough is thick and loaded with Oreo pieces, creating a fun contrast of textures and colors in every bite. Whether you’re a cookie lover or an Oreo fanatic, these treats are sure to become a favorite.
- Time Requirement: 20 minutes active prep, 30-45 minutes chilling, 13-15 minutes baking, plus cooling (total: ~1 hour 10 minutes).
- Difficulty Level: Easy—great for beginners or baking with kids.
- Why It’s Special: The creamy cheesecake-inspired dough studded with Oreo chunks creates a unique cookie that’s soft, chewy, and packed with flavor.
Essential Ingredients: What You’ll Need for Oreo Cheesecake Cookies
This recipe uses just a few ingredients to create a batch of irresistible cookies. Each one plays a key role in achieving that perfect cheesecake-Oreo combo. Here’s the list, with why each matters and substitution ideas.
- Cream Cheese (8 ounces, block style, softened): The star of the cheesecake flavor.
- Why it’s important: It gives the cookies a creamy, tangy texture that mimics cheesecake.
- Substitutions: Use low-fat cream cheese for a lighter option (texture may be slightly less rich). Vegan cream cheese works for a dairy-free version.
- Unsalted Butter (1 cup, softened): Adds richness and structure.
- Why it’s important: It helps create a soft, chewy cookie and blends smoothly with the cream cheese.
- Substitutions: Use salted butter (reduce any added salt) or vegan butter for a dairy-free option.
- Granulated Sugar (1½ cups): Sweetens the dough.
- Why it’s important: It balances the tanginess of the cream cheese and enhances the Oreo flavor.
- Substitutions: Try coconut sugar or a sugar substitute like erythritol (adjust to taste). Brown sugar adds a caramel note but may change the texture.
- Vanilla Extract (1½ teaspoons): Enhances the flavor.
- Why it’s important: It adds depth and complements the cream cheese and Oreo flavors.
- Substitutions: Use almond extract or clear vanilla for a different twist.
- All-Purpose Flour (2 cups): Forms the cookie structure.
- Why it’s important: It creates a soft, chewy base that holds the Oreo chunks.
- Substitutions: Use a 1:1 gluten-free flour blend for a gluten-free version. Whole wheat flour works but may make the cookies denser.
- Original Oreo Cookies (2½ cups, roughly chopped, from 18-20 cookies): Adds crunch and chocolatey flavor.
- Why it’s important: The Oreo pieces give the cookies their signature look and taste, with a fun contrast of textures.
- Substitutions: Use chocolate sandwich cookies, gluten-free Oreos, or other cookies like chocolate chip or shortbread for a different vibe.
Pro Tip: Roughly chop the Oreos to keep visible chunks in the cookies—don’t over-crush them, or the dough may turn too dark and lose the contrast.
Step-by-Step Instructions: How to Make Oreo Cheesecake Cookies
This recipe is super simple and fun to make! Follow these steps to create your cookies, with tips to ensure they turn out perfect every time.
- Make the Dough:
- In a large mixing bowl, use a handheld mixer on medium speed to beat 8 ounces softened cream cheese and 1 cup softened unsalted butter for 2-3 minutes, until light, fluffy, and lump-free.
- Add 1½ cups granulated sugar and 1½ teaspoons vanilla extract. Beat for 1-2 minutes until smooth.
- Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the Flour:
- Add 2 cups all-purpose flour and mix on low speed just until fully combined. The dough will be very thick, like a soft cookie dough.
- Tip: Don’t overmix the flour to keep the cookies tender.
- Fold in the Oreos:
- Using a rubber spatula, gently fold in 2½ cups roughly chopped Oreo cookies until evenly distributed. Be careful not to break the pieces too much to maintain visible chunks.
- Tip: Fold slowly to avoid turning the dough too dark from fine Oreo crumbs.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or until the dough is firm.
- Tip: Chilling helps the dough hold its shape during baking, so don’t skip this step!
- Preheat and Prep:
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- Tip: Parchment prevents sticking and makes cleanup easy.
- Shape the Cookies:
- Use a 2-tablespoon cookie scoop to portion out level scoops of dough. Place 12 dough balls on the prepared baking sheet, about 2 inches apart.
- Gently flatten each ball with your fingertips or palm to ¼-½ inch thick and 2 inches wide.
- Keep the remaining dough refrigerated between batches.
- Tip: Flattening helps the cookies spread evenly and ensures a chewy texture.
- Bake the Cookies:
- Bake for 13-15 minutes, until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Tip: Don’t overbake—slightly underdone centers keep the cookies soft and chewy.
Cooking Tip: Work in batches to keep the dough cold, as warm dough can spread too much during baking. If your kitchen is warm, pop the baking sheet in the fridge for 5 minutes before baking.
Assembly: Serving Your Oreo Cheesecake Cookies with Flair
Your Oreo Cheesecake Cookies are ready to enjoy! Here’s how to present and serve them to make them irresistible.
- Serve Them Up: Let the cookies cool completely for the best texture, or enjoy them slightly warm for a gooey, melty experience.
- Plate with Style: Stack cookies on a colorful plate or arrange in a fun pattern for a party. Add a dusting of powdered sugar or a drizzle of melted chocolate for extra flair.
- Presentation Tip: The visible Oreo chunks make these cookies look amazing, so show them off in a clear jar or on a tiered stand.
- Serving Suggestion: Pair with a glass of cold milk, hot coffee, or a scoop of vanilla ice cream for a decadent dessert.
Pro Tip: For a gift or party, wrap cookies in cellophane bags tied with ribbon for a cute, shareable treat.
Storage and Make-Ahead Tips: Keeping Your Cookies Fresh
These cookies are perfect for making ahead, and proper storage keeps them soft and delicious. Here’s how to store and enjoy them later.
- Storing Leftovers:
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- For longer storage, freeze in a single layer in a freezer-safe container for up to 1 month. Thaw at room temperature for 10-15 minutes before serving.
- Tip: Place parchment paper between layers to prevent sticking.
- Re-Serving:
- Serve at room temperature for the best texture. If refrigerated, let cookies sit out for 10 minutes to soften slightly.
- Tip: A quick 5-second microwave zap can revive the gooey texture, but don’t overheat.
- Make-Ahead Tips:
- Prepare the dough up to 2 days in advance and refrigerate, tightly covered. Let it soften slightly before scooping.
- Freeze scooped dough balls on a tray, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding 1-2 minutes to the baking time.
- Tip: Crush Oreos a day ahead and store in an airtight container to save time.
Pro Tip: Store in a cool, dry place to keep the Oreo chunks crisp and the cookies chewy.
Recipe Variations: Get Creative with Your Oreo Cheesecake Cookies
These cookies are super versatile, so you can mix things up to suit your taste! Here are some fun ideas.
- Double Chocolate Oreo Cookies: Use Double Stuf Oreos or chocolate-flavored cream cheese for an extra chocolatey kick.
- Mint Oreo Cookies: Swap Oreos for mint Oreos and add a drop of peppermint extract to the dough.
- Peanut Butter Twist: Use peanut butter Oreos or add ¼ cup peanut butter to the dough for a nutty flavor.
- Gluten-Free Cookies: Use gluten-free flour and gluten-free Oreos for a celiac-friendly treat.
- Vegan Delight: Swap cream cheese and butter for vegan versions, use a flax egg (1 tbsp flaxseed + 3 tbsp water per egg), and choose vegan Oreos.
- Cookies and Cream Overload: Add ½ cup white chocolate chips to the dough for extra sweetness and texture.
Experiment Tip: Try different Oreo flavors like golden, birthday cake, or seasonal varieties for a fun twist!
Conclusion: Enjoy Your Oreo Cheesecake Cookies!
You’ve just baked a batch of Oreo Cheesecake Cookies that are soft, creamy, and loaded with Oreo goodness! These cookies are perfect for sharing at parties, gifting to friends, or enjoying with a glass of milk. With their cheesecake-inspired dough and crunchy Oreo chunks, they’re sure to be a hit with kids and adults alike. Don’t be afraid to experiment with flavors or add-ins to make them your own. Grab a cookie, share the love, and savor the deliciousness—you’ve earned it! Let us know how your cookies turned out in the comments or on social media. Happy baking!
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Oreo Cheesecake Cookies
Description
Ever dreamed of a cookie that tastes like a creamy cheesecake and an Oreo all in one bite? Oreo Cheesecake Cookies are here to make that dream come true! These soft, chewy cookies are packed with chunks of Oreo cookies and a rich, creamy cheesecake flavor that’ll have everyone reaching for more.
Ingredients
This recipe uses just a few ingredients to create a batch of irresistible cookies. Each one plays a key role in achieving that perfect cheesecake-Oreo combo. Here’s the list, with why each matters and substitution ideas.
- Cream Cheese (8 ounces, block style, softened): The star of the cheesecake flavor.
- Why it’s important: It gives the cookies a creamy, tangy texture that mimics cheesecake.
- Substitutions: Use low-fat cream cheese for a lighter option (texture may be slightly less rich). Vegan cream cheese works for a dairy-free version.
- Unsalted Butter (1 cup, softened): Adds richness and structure.
- Why it’s important: It helps create a soft, chewy cookie and blends smoothly with the cream cheese.
- Substitutions: Use salted butter (reduce any added salt) or vegan butter for a dairy-free option.
- Granulated Sugar (1½ cups): Sweetens the dough.
- Why it’s important: It balances the tanginess of the cream cheese and enhances the Oreo flavor.
- Substitutions: Try coconut sugar or a sugar substitute like erythritol (adjust to taste). Brown sugar adds a caramel note but may change the texture.
- Vanilla Extract (1½ teaspoons): Enhances the flavor.
- Why it’s important: It adds depth and complements the cream cheese and Oreo flavors.
- Substitutions: Use almond extract or clear vanilla for a different twist.
- All-Purpose Flour (2 cups): Forms the cookie structure.
- Why it’s important: It creates a soft, chewy base that holds the Oreo chunks.
- Substitutions: Use a 1:1 gluten-free flour blend for a gluten-free version. Whole wheat flour works but may make the cookies denser.
- Original Oreo Cookies (2½ cups, roughly chopped, from 18-20 cookies): Adds crunch and chocolatey flavor.
- Why it’s important: The Oreo pieces give the cookies their signature look and taste, with a fun contrast of textures.
- Substitutions: Use chocolate sandwich cookies, gluten-free Oreos, or other cookies like chocolate chip or shortbread for a different vibe.
Pro Tip: Roughly chop the Oreos to keep visible chunks in the cookies—don’t over-crush them, or the dough may turn too dark and lose the contrast.
Instructions
- Make the Dough:
- In a large mixing bowl, use a handheld mixer on medium speed to beat 8 ounces softened cream cheese and 1 cup softened unsalted butter for 2-3 minutes, until light, fluffy, and lump-free.
- Add 1½ cups granulated sugar and 1½ teaspoons vanilla extract. Beat for 1-2 minutes until smooth.
- Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the Flour:
- Add 2 cups all-purpose flour and mix on low speed just until fully combined. The dough will be very thick, like a soft cookie dough.
- Tip: Don’t overmix the flour to keep the cookies tender.
- Fold in the Oreos:
- Using a rubber spatula, gently fold in 2½ cups roughly chopped Oreo cookies until evenly distributed. Be careful not to break the pieces too much to maintain visible chunks.
- Tip: Fold slowly to avoid turning the dough too dark from fine Oreo crumbs.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or until the dough is firm.
- Tip: Chilling helps the dough hold its shape during baking, so don’t skip this step!
- Preheat and Prep:
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- Tip: Parchment prevents sticking and makes cleanup easy.
- Shape the Cookies:
- Use a 2-tablespoon cookie scoop to portion out level scoops of dough. Place 12 dough balls on the prepared baking sheet, about 2 inches apart.
- Gently flatten each ball with your fingertips or palm to ¼-½ inch thick and 2 inches wide.
- Keep the remaining dough refrigerated between batches.
- Tip: Flattening helps the cookies spread evenly and ensures a chewy texture.
- Bake the Cookies:
- Bake for 13-15 minutes, until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Tip: Don’t overbake—slightly underdone centers keep the cookies soft and chewy.
Cooking Tip: Work in batches to keep the dough cold, as warm dough can spread too much during baking. If your kitchen is warm, pop the baking sheet in the fridge for 5 minutes before baking.
FAQs: Your Oreo Cheesecake Cookie Questions Answered
Q: Can kids help make these cookies?
A: Yes! Kids can crush Oreos, fold them into the dough, or scoop and flatten cookies. Supervise when using the mixer or oven.
Q: How long does it take to make these cookies?
A: Active prep takes about 20 minutes, chilling takes 30-45 minutes, and baking takes 13-15 minutes (total: ~1 hour 10 minutes).
Q: Are there health benefits to these cookies?
A: They’re a treat, but cream cheese provides some protein and calcium. Use low-fat cream cheese or less sugar for a lighter option, and enjoy in moderation.
Q: Can I skip chilling the dough?
A: Chilling is recommended to prevent spreading and keep the cookies thick. If you’re short on time, chill for at least 15 minutes.
Q: How do I store these cookies?
A: Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for 1 month.
Q: What if my dough is too sticky?
A: If it’s too sticky, chill it longer or add 1-2 tablespoons more flour. Be careful not to overdo the flour to keep the cookies soft.
Q: Can I use other cookies instead of Oreos?
A: Yes! Try chocolate chip cookies, shortbread, or Nutter Butters for a different flavor profile.