These Oreo cheesecake cookies are soft, a little gooey and filled with cookies. This easy recipe has just 5 ingredients and delicious hint of cream cheese.
Oreo Cheesecake Cookies
I love Oreos – but I might love these Oreo cheesecake cookies even more. They’re pillowy soft and a little gooey with a creamy flavor and tons of crushed Oreo cookies. They’re aren’t too sweet and have a delicious hint of tanginess that’s reminiscent of cheesecake thanks to the cream cheese in the batter. They’re 100% cookie, very tender and and filled with cookie crumbs and pieces.
The recipe itself is very simple. You’ll beat together the butter and sugar, and then in goes the cream cheese. Note that there are no eggs in this recipe! I know that seems weird, but trust me, it works. Then you’ll mix in the flour. There isn’t a whole lot of flour in this recipe, but the cream cheese helps the cookies stay thick.
I used a total of 18 Oreo cookies (wafers and filling) in this recipe. I like to take about ½ of the cookies and crush them into fine crumbs in the blender so that they act almost like flour. Then the rest I’ll chop into pieces. The crushed cookies also help to act like flour and hold the cookies together. Then the chopped cookies give you big, delicious Oreo pieces throughout.
The dough is very sticky, so I definitely recommend using a cookie scoop to form the dough into balls. If you prefer flatter cookies, then you’ll need to press the cookie dough balls down before baking. These cookies don’t really spread.
They’ll need about 9-11 minutes to bake, or more when the tops look just set and no longer shiny- then it’s time to take them out of the oven.
- Make sure to use full-fat, brick-style cream cheese. Do not use anything labeled lite, whipped or spreadable, or anything that comes in a tub.
- The butter and cream cheese should be room temperature before getting started. Take them out of the fridge about 30 minutes before.
- Press the cookie dough balls down slightly before baking for slightly thinner cookies.
- If you’d like to freeze the dough, form it into balls and place on a plate and cover with plastic. Refrigerate for about 1 hour for the dough balls to firm up. Then place the balls in a freezer bag, remove the excess air, and freeze for up to 2 months. Bake the cookies from frozen, as directed. They’ll likely need 1-2 minutes longer.
More Oreo Treats to Love:
Oreo Cheesecake Cookies
- Cookie Sheets
- 18 Oreo cookies
- ½ cup unsalted butter* softened to room temperature
- 1 cup white sugar
- 8 ounces full-fat, brick-style cream cheese* softened to room temperature
- 1 cup all-purpose flour
- Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
- Pulse about 8 Oreos (wafers and filling) in a food processor or blender until they're crumbs. Chop the remaining Oreos into pieces (I typically slice each into about 6 pieces).
- In a large bowl beat together the butter and sugar until fluffy. Beat in the cream cheese until smooth.
- Beat in the flour.
- Turn off the mixer and stir in the crushed Oreo cookies and chopped Oreo cookies until combined. The batter will be sticky.
- Spoon the dough into balls with about 1 to 1.5 tablespoons of dough each - I use a cookie scoop. Press the dough balls down slightly.
- Bake 1 cookie sheet at a time in the middle wrack of the oven. The cookies will bake for about 9-11 minutes or until the tops look just set and no longer shiny.
- Let the cookies cool fully on the cookie sheets.
- Make sure to use real butter - not margarine. Unsalted butter is ok.
- The cream cheese should be full-fat, brick-style. Do not use anything labeled lite, spreadable or whipped. Do not use cream cheese that comes in a tub.
- Store cookies in an airtight container for up to 4 days.
- Nutrition information is an estimate only and based on 1 cookie, assuming at the recipe yields 30 equal-sized cookies.
- Recipe adapted from Cookies and Cups.