Oreo Cheesecake Cookies
Imagine biting into a cookie that blends two iconic desserts—Oreo and cheesecake. These Oreo Cheesecake Cookies bring the best of both worlds, combining a soft, chewy cookie shell with a creamy, tangy cheesecake center. It’s the perfect balance of rich sweetness and satisfying texture.
Each cookie is packed with Oreo chunks, adding a delightful crunch to the creamy, buttery dough. The center is pure cheesecake bliss, making every bite feel indulgent yet comforting. The combination of flavors and textures will leave you reaching for another, even before you finish the first.
These cookies are easy to make, with a simple prep that’s well worth the reward. Ideal for impressing guests or treating yourself, they offer a delightful twist on traditional cookies. Store them in the refrigerator for a cool, creamy dessert that lasts days.
Oreo Cheesecake Cookies Ingredients
- Cream Cheese: Smooth and tangy, this forms the creamy heart of each cookie, offering a melt-in-your-mouth cheesecake bite within every layer of soft cookie dough.
- Butter: Rich and creamy, this essential base creates a soft, chewy texture and infuses each cookie with a buttery depth that pairs perfectly with the cookie’s crunchy Oreo bits.
- Brown Sugar: Adds a hint of caramel warmth, intensifying the sweetness while keeping the dough soft and beautifully golden.
- Eggs: These bind and enrich the dough, providing structure for the cookie while adding a soft, tender texture that balances the creamy filling.
- Vanilla Extract: A dash of classic vanilla enhances the cookie’s sweetness, blending beautifully with the Oreos and cheesecake filling for a harmonious flavor profile.
- Oreo Cookies: The star ingredient, these iconic cookies add delightful chocolatey crunch and bring the familiar flavor that defines this irresistible dessert.
Oreo Cheesecake Cookies Recipe
Recipe Tips
- Perfecting the Cheesecake Filling:
For an ideal creamy center, blend the cream cheese, sour cream, and sugar until completely smooth. This will prevent lumps and ensure a silky filling that melts in your mouth. Once prepared, freeze the cheesecake mixture in small tablespoon-sized portions. Freezing helps the filling hold its shape when placed into the cookie dough, preventing it from melting during baking and creating a well-defined center. - Chilling the Cookie Dough:
Chilling the dough before baking is essential for these cookies. After shaping the dough around the frozen filling, refrigerate the dough balls for at least an hour. This step prevents the cookies from spreading too much, resulting in a thicker, chewy cookie with a firm structure. Cold dough also enhances the flavor, allowing the vanilla and Oreo pieces to infuse the dough more effectively. - Achieving Even Baking:
For best results, bake the cookies on a parchment-lined baking sheet and place them about 4 inches apart. Use an oven thermometer to ensure the oven temperature is at 350°F. If your cookies are browning too quickly or unevenly, try rotating the baking sheet halfway through. Aim for lightly golden edges with a soft center for the perfect balance of textures.
What to Serve with Oreo Cheesecake Cookies
- Cold Brew Coffee or Iced Latte:
The bold, slightly bitter flavor of cold brew coffee or an iced latte beautifully balances the richness of these Oreo cheesecake cookies. The cool, refreshing drink also pairs well with the creamy texture of the cookies, making each bite even more indulgent. - Vanilla Ice Cream:
Serve these cookies alongside a scoop of vanilla ice cream for a delightful dessert duo. The ice cream’s smooth, creamy texture enhances the cheesecake filling while the cold complements the warm, freshly baked cookies, creating a luxurious combination. - Fresh Berries:
Adding a handful of fresh berries, like strawberries or raspberries, on the side provides a fresh contrast to the cookies’ sweetness. The tartness of the berries complements the rich cream cheese filling, adding a bright, fruity flavor that cuts through the richness.
FAQ
- Can I use double-stuffed Oreos instead of regular ones?
Yes, double-stuffed Oreos work well in this recipe and can add extra creaminess. Just be mindful that the extra filling might make the cookies slightly sweeter. - Do I have to freeze the cheesecake filling?
Freezing the filling is highly recommended to prevent it from melting too quickly during baking. It keeps the filling intact, ensuring a delicious cheesecake center in every bite. - How long do these cookies stay fresh?
Stored in an airtight container in the refrigerator, these cookies stay fresh for up to a week. For best flavor, let them come to room temperature before serving. - Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and keep it refrigerated. Alternatively, freeze the dough balls (after placing the filling) for up to a month, and bake directly from frozen when ready.
Oreo Cheesecake Cookies
Delight in the rich, chocolatey essence of Oreo cheesecake cookies, with each bite revealing a soft, chewy exterior and a creamy cheesecake center that perfectly satisfies a sweet tooth craving.
Ingredients
- Cream Cheese softened
- Sour Cream
- Granulated Sugar
- Butter softened
- Brown Sugar packed
- Large Eggs room temperature
- Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Soda
- Baking Powder
- Regular Oreo Cookies broken into quarters
Instructions
- In a small bowl, blend the softened cream cheese, sour cream, and sugar until smooth. Measure the mixture by the tablespoon, placing each portion on a parchment-lined baking sheet to freeze.
- In a large mixing bowl, cream the butter and brown sugar until the mixture is light and fluffy, approximately 5–7 minutes. Add the eggs and vanilla, blending thoroughly. In a separate bowl, sift together the flour, salt, baking soda, and baking powder, then gradually incorporate this into the creamed mixture. Gently fold in the Oreo pieces. Using a quarter-cup measurement, portion the dough onto a parchment-lined baking sheet and refrigerate for about one hour.
- Flatten each chilled dough ball into a disk, place one frozen cheesecake filling portion in the center, and wrap the dough around it to completely encase the filling. Place the filled dough balls back in the refrigerator to chill for an additional hour.
- Preheat the oven to 350°F. Arrange the dough balls on parchment-lined baking sheets, spacing them about 4 inches apart.
- Bake for 15–20 minutes or until the edges and tops are golden brown. Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack to finish cooling. Store in the refrigerator for optimal freshness.
