Oreo Cheesecake Cookies
These Cheesecake Oreo Cookies are soft, sweet, and packed with crunchy Oreo pieces. They also have a little surprise inside, as they are stuffed with cheesecake, making them absolutely divine. Perfect for holiday trays, gifting, or everyday baking.
Want another delicious cookie recipe and gift idea? This Cookie Mix in a Jar – Oatmeal Raisin Cookies is a great gift, or make the recipe yourself for a delicious homemade cookie.
Each bite blends smooth vanilla cookie dough, tangy cheesecake filling, and that classic cookies-and-cream flavor everyone loves. They’re fun to make, impressive to serve, and absolutely irresistible straight from the oven or chilled. The perfect treat for cookie lovers, cheesecake fans, and anyone who can’t resist an Oreo twist!
Why I Love This Recipe
- An amazing cookie
- Delicious cheesecake center
- Great for the holidays or anytime!
- Big Oreo fan here!!
- Better than a bakery treat
Helpful Items for This Recipe
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5PCS Cooling Racks for Cooking and Baking 10″ x 16″
Bosch Universal Plus Stand Mixer, 6.5 Quarts with Wire Whips, & Dough Hook
Ingredients for Oreo Cheesecake Cookies
Ingredients
Cheesecake filling
Cream cheese – Make sure to have this at room temperature. I use the full fat but you could you light too.
Powdered sugar – Also known as confectioner’s sugar or icing sugar, this product doesn’t leave a gritty sugar as it dissolves easily.
Vanilla extract – Don’t buy artificial ever for this product.
Cookies
Salted butter – This also needs to be at room temperature to easily incorporate.
Granulated sugar – There is a perfect balance of sweetness with using white and brown sugar.
Light brown sugar – We have also used dark brown sugar if that is what you have on hand.
Eggs – Helps bind and make the cookie rise.
Vanilla extract – So needed in any cookie for flavor.
All-purpose flour – You can use regular or unbleached.
Cornstarch, baking powder, baking soda and salt – These ingredients help stabilize, rise and flavor the cookies.
Mini chocolate chips – These are best small as you also have the cookie pieces in the batter.
Oreo cookies – These need to be broken into pieces (small bite size).
How to Make Oreo Cheesecake Cookies
Cheesecake Filling
In a mixing bowl, mix the cream cheese, powdered sugar, and vanilla extract. Mix until all ingredients are combined.
Line a large plate with parchment paper. Don’t skip this step. It will make removing the balls from the plate much easier after they are frozen.
Use a small cookie scoop (2 teaspoons) and scoop the mixture and place it on the prepared plate. They can be close to each other, but make sure they are not touching.
Place in the freezer until ready to shape the cookies.
Make the cookie dough
In a stand-up mixer or a large mixing bowl, add the butter, granulated sugar, and light brown sugar. Mix until all ingredients are combined and creamy.
Add the eggs, mix well.
In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together.
Add half the flour mixture. Mix until the flour is incorporated; don’t overmix.
Add the broken Oreos and chocolate chips to the remaining flour. Mix until they are coated with the flour mixture.
Add the flour/Oreos mixture to the batter. Mix until all ingredients are incorporated, but don’t overmix.
(To facilitate this step, after step 4, transfer the batter into a large mixing bowl, and add the flour/Oreos mixture to the batter. Use a Danish dough whisk or mixing spoon and mix until all ingredients are combined.)
Refrigerate
Cover and place the cookie dough mixture into the refrigerator for 1 hour.
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Take a large cookie scoop, and scoop the cookie dough into a ball. The cookie dough will be a bit crumbly, and it’s okay.
Press the dough into your hand into a ball.
Flatten out the cookie dough and place one of the cheesecake fillings in the middle.
Shape into a ball. Make sure you don’t have any cheesecake filling exposed. You may need to add some of the cookie dough batter. If the cream cheese starts to get soft then place them back into the freezer again for a few minutes.
Roll the dough into a ball and place it on the prepared baking sheet. Leaving space in between each one, as the cookies will expand.
Bake
Bake in the preheated oven for 15-18 minutes or until the edges are golden and the top is set. If you are using the toothpick method, keep in mind that the cheesecake filling will give you a false reading, so make sure to poke the side of the cookie.
Cool on the cookie sheet for 1-2 minutes and transfer to a cooling rack to cool completely.
Serve and Enjoy!
Little Chef’s Secrets
BAKER’S NOTES
I would highly recommend, as the first batch of cookies is baking, making the remaining cookie dough balls and placing them in the refrigerator until ready to bake.
Storage
Store the cooled cookies in the refrigerator for up to 1 week or freezer in an air-tight container for up to 3 months. Thaw in fridge.
Re-warm: Bake at 300 degrees F for 4-5 minutes. You don’t want to reheat at a higher temperature, as you don’t want to dry the cookies out.
Substitutions
Have fun with the recipe!
Change the Oreo cookies to use flavored cookies mint, peanut butter, or Golden Oreos.
Add some ground cinnamon to the cookie batter.
Drizzle some melted chocolate on top of the cooled cookie.
Pin it HERE!!
Pin it HERE!!
Oreo Cheesecake Cookies
Ingredients
Equipment
Method
- In a mixing bowl, mix the cream cheese, powdered sugar, and vanilla extract. Mix until all ingredients are combined.
- Line a large plate with parchment paper. Don’t skip this step. It will make removing the balls from the plate much easier after they are frozen.
- Use a small cookie scoop (2 teaspoons) and scoop the mixture and place it on the prepared plate. They can be close to each other, but make sure they are not touching.
- Place in the freezer until ready to shape the cookies.
- In a stand-up mixer or a large mixing bowl, add the butter, granulated sugar, and light brown sugar. Mix until all ingredients are combined and creamy.
- Add the eggs, mix well.
- In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together.
- Add half the flour mixture. Mix until the flour is incorporated; don’t overmix.
- Add the broken Oreos and chocolate chips to the remaining flour. Mix until they are coated with the flour mixture.
- Add the flour/Oreos mixture to the batter. Mix until all ingredients are incorporated, but don’t overmix.
- (To facilitate this step, after step 4, transfer the batter into a large mixing bowl, and add the flour/Oreos mixture to the batter. Use a Danish dough whisk or mixing spoon and mix until all ingredients are combined.)
- Cover and place the cookie dough mixture into the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- Take a large cookie scoop, and scoop the cookie dough into a ball. The cookie dough will be a bit crumbly, and it’s okay.
- Press the dough into your hand into a ball.
- Flatten out the cookie dough and place one of the cheesecake fillings in the middle.
- Shape into a ball. Make sure you don’t have any cheesecake filling exposed. You may need to add some of the cookie dough batter. If the cream cheese starts to get soft then place them back into the freezer again for a few minutes.
- Roll the dough into a ball and place it on the prepared baking sheet. Leaving space in between each one, as the cookies will expand.
- Bake in the preheated oven for 15-18 minutes or until the edges are golden and the top is set. If you are using the toothpick method, keep in mind that the cheesecake filling will give you a false reading, so make sure to poke the side of the cookie.
- Cool on the cookie sheet for 1-2 minutes and transfer to a cooling rack to cool completely.
- Serve and Enjoy!
