Oreo Cheesecake Cookies (5-ingredients)

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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

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 | Chocolate Espresso 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.

ingredients to make Oreo Cheesecake Cookies

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.

mixing cookie dough in a KitchenAid mixer

Add the chopped Oreos and gently fold together. Cover the dough with plastic wrap and chill in refrigerator for 30 minutes, or until firm.

stirring oreos into the cookie dough

Oreo Cheesecake Cookies dough in a mint green bowl

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).

cookie dough on a cookie sheet

Bake for 12-15 minutes or until cookies are golden brown on the bottom.

freshly baked cookies

Place cookies on a cooling rack to cool for at least 5 minutes.

cookies on a wire cooling rack

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.

Oreo Cheesecake Cookies in a white basket

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!

stacked Oreo Cheesecake Cookies on a red napkin

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.

Oreo Cheesecake Cookies

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5 from 3 votes

Oreo Cheesecake Cookies

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.
Servings: 12
Prep: 15 mins
Cook: 15 mins
Chill time: 30 mins

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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Oreo Cheesecake Cookies on Pinterest

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7 comments on “Oreo Cheesecake Cookies (5-ingredients)”

  1. 5 stars
    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.

  2. 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!

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