Easy Oreo Cheesecake Cookies
These Oreo Cheesecake Cookies are soft, creamy, and loaded with crunchy Oreo pieces, making them a delicious addition to your Christmas cookie platter. Made with cream cheese and Oreo cookies, they have a melt-in-your-mouth texture with just the right amount of chocolatey crunch. If you love Oreo desserts, try our Dirt Cake Cookies for another fun twist on classic cookies!
Why You'll Love These Oreo Cheesecake Cookies
- Soft and creamy: Cream cheese gives these cookies a rich, tender texture that melts in your mouth. If you love Oreo desserts with a creamy cheesecake layer, try our Oreo Cream Cheese Bars.
- Loaded with Oreo flavor: Crushed Oreo cookies add delicious chocolate flavor and a satisfying crunch to every bite.
- Easy to make: These homemade cookies use simple ingredients and require no complicated techniques.
- Perfect for the holidays: Their Oreo flavor and soft texture make them a wonderful addition to your Christmas cookie platter.
Key Ingredients
- Oreo cookies: I used regular Oreo cookies, not Double Stuf, to add rich chocolate flavor and crunchy cookie pieces throughout the cookies.
- Cream cheese: I recommend using full-fat cream cheese, softened to room temperature, for a rich, creamy texture. If you love cheesecake-inspired cookies, try our Chocolate Chip Cheesecake Cookies.
- Butter: I used unsalted butter, softened to room temperature, to help create a tender, soft cookie.
- Egg: Use a room-temperature egg so it blends evenly with the other ingredients.
- Vanilla extract: Adds a warm, sweet flavor that complements the cream cheese and Oreo cookies.
- All-purpose flour: Provides structure and helps the cookies hold their shape.
- Baking powder: Helps the cookies rise and gives them a soft texture.
- Cornstarch: Helps make the cookies extra soft and tender. For another delicious cookie recipe, try our Christmas Cheesecake Cookies.
- Powdered sugar: Sweetens the dough and contributes to the cookies' delicate texture.
- Salt: Balances the sweetness and enhances the chocolate and vanilla flavors.
How to make Oreo Cheesecake Cookies?
How to Make Oreo Cheesecake Cookies
Step 1 - Crush the Oreos
Place the Oreo cookies in a plastic zip-top bag and crush them with a rolling pin or another sturdy object. Set aside.
Step 2 - Combine the Dry Ingredients
In a medium bowl, whisk together the flour, powdered sugar, cornstarch, salt, and baking powder until well combined.
Step 3 - Mix the Wet Ingredients
In a separate bowl, beat the softened cream cheese and butter until smooth and creamy. Add the egg and vanilla extract, then beat until fully combined.
Step 4 - Make the Cookie Dough
Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the crushed Oreos. The dough will be soft and sticky.
Step 5 - Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for 45-60 minutes to make it easier to handle.
Step 6 - Prepare the Baking Sheet
Line a baking sheet with parchment paper and preheat the oven to 375°F.
Step 7 - Shape the Cookies
Remove the chilled dough from the refrigerator. Scoop the dough onto the prepared baking sheet, spacing the cookies about 1.5 inches apart. For extra Oreo flavor and crunch, sprinkle additional crushed Oreos on top, if desired.
Step 8 - Bake the Cookies
Bake for about 10 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
THIS WAS JUST A SHORT VERSION OF THE RECIPE AND THE DETAILED INSTRUCTION, ALONG WITH ALL THE NECESSARY INGREDIENT, CAN BE FOUND IN A RECIPE CARD AT THE BOTTOM OF THE POST.
Expert Tips
Chill the dough: Refrigerate the dough for 45-60 minutes before baking. This helps prevent the cookies from spreading too much and makes the sticky dough easier to handle. If you love rich, chocolatey cookies, try our Double Chocolate Cheesecake Cookies.
Don't overmix the dough: Mix the ingredients just until combined. Overmixing after adding the flour can make the cookies tougher.
Don't overbake: Remove the cookies when the edges are lightly golden and the centers are still soft. They will continue to set as they cool, helping them stay soft and tender. For another delicious cheesecake cookie recipe, try our Blueberry Lemon Cheesecake Cookies.
Bake one batch at a time: For more consistent results, bake one tray at a time on the middle oven rack. This helps the cookies bake more evenly.
Oreo cheesecake cookies FAQs
Chilling the dough for 45-60 minutes helps prevent the cookies from spreading too much during baking. It also makes the soft, sticky dough easier to scoop and handle.
Yes, you can use Double Stuf Oreos, but regular Oreo cookies are recommended for this recipe. The extra filling may slightly affect the texture and sweetness of the cookies.
Store the cooled cookies in an airtight container in the refrigerator for up to 4-5 days. Let them cool completely before storing to prevent condensation from making them soggy.
Yes! Once completely cooled, place the cookies in a freezer-safe airtight container, separating the layers with parchment paper. Freeze for up to 2 months for the best quality. Thaw them in the refrigerator before serving.
If you love Oreo Cheesecake Cookies, there are plenty of other delicious Oreo desserts to try! Make our Quick and Easy Oreo Fudge for a rich chocolate treat, enjoy a creamy slice of No Bake Oreo Cream Pie, or cool off with our Easy Frozen Oreo Dessert for a refreshing twist on this classic cookie.
Loved this recipe? We'd be thrilled if you came back to Give it a Star Rating ⭐⭐⭐⭐⭐, follow me on Social Media - Pinterest, Facebook and Instagram. Subscribe for more and share your thoughts in the comments!
Oreo Cheesecake Cookies
Ingredients
- 10 Oreo cookies roughly crushed - I used regular Oreo cookies, not double stuffed.
- 4 oz Cream cheese – I recommend using full fat cream cheese softened at the room temperature.
- 4 tablespoon Unsalted Butter softened at a room temperature.
- 1 large egg – at room temperature
- ½ teaspoon Vanilla extract
- 1 ¼ cup All purpose flour
- ½ teaspoon Baking powder
- 4 tablespoon Cornstarch – added for extra softnesnes
- 1 ¼ cup Powdered sugar
- ¼ teaspoon Salt
Instructions
- Start by crushing Oreo cookies - put them in a plastic zip bag and crush with rolling pin, or some other solid object.
- Next, combine dry ingredients (flour, powdered sugar, cornstarch, salt, baking powder) in a medium dish.
- Meanwhile, in a separate dish, mix wet ingredients - mix cream cheese and butter first, until it´s smooth, then add egg and vanilla and beat until it´s combined.
- Next, add dry ingredients and beat until it´s combined and fold in crushed Oreos. The dough will be very soft and sticky. Cover it with a plastic foliage and chill in the fridge for 45 min-1h.
- Meanwhile, prepare baking sheet and line it with a parchment paper, them preheat the oven to 375 F. Take the dough out of the fridge and spoon cookies into already prepared baking sheet 1.5 inches apart. You can correct the shape of cookies with your hand, if necessary.
- If you want more intense flavor, put some crushed Oreo cookies on top and bake for 10 minutes.
Notes
- Remaining cookies are kept in an airtight container at a room temperature for 4-5 days, or refrigerated up to 2 months.
Oreo and cheesecake in one cookie? These are seriously so good!