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.