These Oreo Cheesecake Cookies are perfectly soft, chewy, and filled with Oreos, they’re sure to be your new favorite cookie! So easy to make, you can whip up a batch for Christmas, movie night, school lunches, or an easy dessert.
Oreo Cheesecake Cookies
These cookies were a total WOW! They’re really tasty and so simple to make. Oreo Cheesecake Cookies would be a great addition to your Christmas cookie lineup!
For more cookie baking inspiration, check out these recipes: Shortbread Cookies | No Bake Grinch Cookies | Red Velvet Crinkle Cookies | Peanut Butter Cup Chocolate Sandwich Cookies
The Ingredients
Here’s what you’ll need to make the Oreo Cheesecake Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):
- Butter – basic salted butter is perfect for this recipe.
- Cream cheese – be sure to use full-fat cream cheese.
- Granulated sugar
- All-purpose flour
- Oreo cookies – you can use regular or the double stuffed variety.
How to Make Oreo Cheesecake Cookies
In a large mixing bowl, with an electric mixer beat the cream cheese, butter, sugar, and vanilla extract until fully combined. Add the flour and continue to mix together, just until fully combined.
Add the chopped Oreos and gently fold together. Cover the dough with plastic wrap and chill in refrigerator for 30 minutes, or until firm.
Preheat oven to 350°F. Roll the cookie dough into small balls and place on a parchment paper lined cookie sheet.
Press the dough balls down to flatten slightly (the cookies will not spread much on their own).
Bake for 12-15 minutes or until cookies are golden brown on the bottom.
Place cookies on a cooling rack to cool for at least 5 minutes.
Tips for the Best Cookies
Don’t crush the cookies – We found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough brown. For the best results, use a knife to chop the cookies into pieces. I aimed for about 4 cookie chunks from each Oreo and this worked very well.
Flatten the cookies – These cookies do not spread a whole lot without some help. You’ll want to flatten the cookie dough balls into disks so they will cook evenly.
Variations
Different Oreos – Try different flavors of Oreo cookies for a fun twist.
Chocolate Chips – Try adding 1/2 cup of semi-sweet chocolate chips to the batter for even more chocolate flavor!
How to Store Leftovers
Keep the leftover cookies in an airtight container. The cookies will stay fresh at room temperature for up to three days. You can also freeze them in a zip-top freezer bag for up to two months.
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Oreo Cheesecake Cookies
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup (1 stick) butter softened
- 1 teaspoon vanilla extract optional
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 10 Oreo cookies chopped
Instructions
- In a large mixing bowl, with an electric mixer beat the cream cheese, butter, sugar, and vanilla extract until fully combined.
- Add the flour and continue to mix together, just until fully combined. Add the chopped Oreos and gently fold together. Cover the dough with plastic wrap and chill in refrigerator for 30 minutes, or until firm.
- Preheat oven to 350°F. Roll the cookie dough into small balls and place on a parchment paper lined cookie sheet.
- Press the dough balls down to flatten slightly (the cookies will not spread much on their own). Bake for 12-15 minutes or until cookies are golden brown on the bottom. Place cookies on a cooling rack to cool for at least 5 minutes.
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22 comments on “Oreo Cheesecake Cookies (5-ingredients)”
Soooo very delicious … my husband is so very picky , when it comes to deserts… or cookies… but he loves cream cheese… so with the chopped Oreo cookies in the mix…. Winner winner I’ll definitely will, be making these for Easter, for our little people
Thank you Delores!
Tasted great and was very easy to make!
Tasted great and was really easy to make!
the batter alone is a 10. I can’t belive it’s such an easy recipe and they taste this good!
Did anyone have to cook them longer than 15 minutes? They’re so soft I don’t wanna make sure that they’re under cooked. The bottoms never really turned brown.
Cookies are so yummy!! Making another batch today and will cut back on sugar as both my husband and I thought they were too sweet, for our liking. But, did cheat and used Aldi’s brand of Oreo’s couldn’t tell the difference!!
Thank you for the recipe, I make them gluten free and they are awesome.
Thank you so much For sharing the recipe.
5-5
I doubled the recipe. They came out perfect. Not too sweet. The husband thought they would be super sweet because they were cookies but oh no just perfect. He said they almost taste like a bread. They taste different than a regular cookie but great though. I will cut back on flour just a little next time to see but until then a must bake Oreo Cheesecake Cookie!!
Made these today and it will not be the last time I do so. Absolutely delicious!
Soft,chewy and full of flavor.,
These will be a constant for our home! Absolutely delicious! Soft chewy and not to sweet.
Such a great way to use up cream cheese and cookies.
I’ve made this recipe a few times and love them. I’ve even substituted different kinds of cookies and Reese cups in place of the oreos. It works great everytime
ABSOLUTELY LOVE THESE COOKIES. Made for a work bakesale and they were one of the 2 goodies I made that sold 1st.
I ran out of vanilla extract so used coconut extract and yum yum yum. Sooooo good.
Yum
Came out great. Not excessively sweet like I was afraid they would be.
Would these type cookies be good to sell outside?
I think these would be fine to sell outside.
They turned out delicious! My sister loves to warm it up for 10 seconds in microwave and then eat.
I am not a baker nut love the combination and i baked me some and they were delicious .. made about 30 cookies and they are all gone. family loved them , great recipe.
Looks like a great recipe! Although, being diabetic I couldn’t eat this…can you make this diabetic friendly? In terms of no all purpose flour, using Swerve instead of sugar. The oreos have plenty of sugar in them for me and Swerve is a wonderful substitute for sugar and maybe Almond or coconut flour instead of all purpose flour. Now if I was making for someone else who’s not diabetic then I’d so love to make this recipe!! It does look scrumptious!